Baingan bharta recipe | How to make baingan ka bharta at home

Baingan bharta recipe with step by step photos and video recipe. This baingan ka bharta is made with simple ingredients that are easily available at home and it tastes delicious.

The smoky flavor of roasted brinjal, onion, ginger, garlic, tomatoes and some spices makes it an extraordinary dish. Serve baingan bharta hot with Roti/Chapati (Indian Bread)  🙂

What is Baingan Bharta?

Baingan bharta is a popular dish from the Indian subcontinent.

"Baingan" is the Indian term for aubergine or eggplant or brinjal. "Bharta" in English means "mashed". So basically, this is a dish made with roasted and mashed brinjal that is further cooked in onion tomato gravy.

Baingan bharta is made all over India under different names like baingan ka bhurtha, wangyacha bharit, baingan chokha etc.

Baingan (aubergine or eggplant) is grilled over open flame and then mashed. This infuses a magical smoky flavor in the eggplant.

The skin of the eggplant is peeled and then the roasted eggplant is mashed. It is then mixed with cooked onion, ginger, garlic, and tomatoes and is lightly spiced.

Garnish with chopped cilantro and serve it with Roti/Chapati (Indian bread) or even it can be served as a side dish with rice or pulao.

How to roast the eggplant?

In this post, I have included a different way of roasting the eggplant. I have roasted eggplant on an open flame because it adds a smoky flavor to the dish.

But, I made a few slits on it and inserted garlic cloves inside it. Garlic also gets roasted with the brinjal and the smoky flavor of garlic with brinjal enhances the flavor of the dish.

You can also roast the eggplant in the oven but it will not give that smoky flavor to the dish.

Addition of Kashmiri red chili powder gives a bright red color to the dish. Kashmiri red chili powder is less spicy but if you are using normal chili powder then decrease the quantity of red chili powder and add 1 teaspoon only or as per taste.

I have added a garam masala powder to enhance the flavor. If you prefer less spicy then you can skip adding garam masala.

While making authentic baingan bharta recipe, garam masala powder is not added. But if you do not like the flavor of baingan or eggplant then add ½ teaspoon of garam masala powder and you will love the dish!

You can also check other delicious and popular Indian Curry recipes here:

1. Mushroom Masala
2. Kashmiri Dum Aloo
3. Hyderabadi Mirchi ka Salan 

How to make Baingan Bharta

Preparations:

1. Rinse the brinjal or eggplant and pat it dry with kitchen towel.
2. Make small slits on it and insert a garlic clove. Same way, make slits at 6 different places all over the brinjal and insert garlic cloves.
3. Apply oil all over it.
4. Roast it on an open flame on the gas stove top.
5. Keep turning it after 2 minutes so that it is evenly cooked on all the sides. If you find it difficult to hold the hot brinjal with hands then use tongs to turn it.
6. Check by inserting a knife inside the brinjal. If it is cooked properly the knife will get easily inserted into the brinjal.
7. Switch off the flame. Let it cool down completely.
8. Peel off the skin from the roasted brinjal. Discard the top too.
9. With the help of a knife cut it open and check if you find any worms inside. If there are any worms then discard the brinjal.
10. Mash the roasted brinjal with a fork. Keep it aside.

Making baingan ka bharta

1. Heat oil in a pan. Add cumin seeds and asafoetida/hing.
2. When the cumin crackles, add chopped ginger and garlic. Saute it for 2 minutes.
3. Add onions and sauté it till it becomes light brown in color.
4. Now to it add green chili, turmeric powder, coriander powder, and Kashmiri red chili powder. Saute till oil starts to separate from the spices. Be careful while roasting the spices may burn.
5. Next add tomatoes, mashed brinjal, and salt. Cook till tomatoes are soft and mushy. Stir it in between to avoid burning of spices.
6. Finally, add garam masala powder and coriander leaves. Cook it for 2 minutes. Switch off the flame.
7. Serve baingan bharta hot with roti/chapati.

Cooking Tips

1. Selecting the right type of brinjal/eggplant is important for making a good baingan bharta. You need brinjal or eggplant that is:

• Bigger in size than normal brinjal.
• Dark purple in color.
• Round in shape. Although, it is suggested to pick brinjal that is round in shape. It is not available at all the places and if you get a longer variety of brinjal (that I used) only then you can use it.
• Soft to touch
• Lightweight. If it is lightweight and soft means it has more flesh and fewer seeds.
• Make sure there are no holes on the outer skin of the brinjal/eggplant. If there are holes then it means there are worms inside the brinjal.

2. Roasting the brinjal/eggplant on an open flame.

• Roast the eggplant or brinjal with garlic on an open flame.
• Traditionally, the roasting process is done over hot charcoal. Even today in some villages and a few Dhaba (roadside restaurants) follow this process.
• At home, you can roast it on an open flame on the gas stove top. This gives a nice smoky aroma to the dish.

3. Addition of Kashmiri red chili powder

• If you add Kashmiri red chili powder the dish gets a bright red color and it looks appetizing too. Kashmiri red chili powder is less spicy but if you do not want to use it you can use any red chili powder.