Baigan Bharta

Baigan Bharta

Baingan Bharta is mashed eggplant cooked with spices. Traditionally Bharta is made with charcoal roasted eggplant on a sigree. With the modern kitchen it sometimes becomes difficult to accommodate the traditional technique. I have tried to customize the method by roasting it in the oven in order to get the perfect bharta taste & flavors .


  • 2 Big  Fat Eggplant
  • 1 Cup Tomatoes Chopped
  • 1/2 Cup Onion Finely Chopped
  • 3 Chopped Chillies (Use the ones used in roasting the eggplant)
  • 5-6 Garlic Chopped (use the ones used in  roasting the eggplant)
  • 2-3 Red Chillies
  • 2 Tsp Cumin Seeds
  • 1 tsp Turmeric Powder
  • A pinch Asafoetida
  • 2 Tbs Oil
  • 2 Tsp Red Chilli Powder
  • 2 Tbs Coriander Powder
  • 2 Tbs Cumin Powder
  • Salt to Taste
  • Handful Coriander.
  • 1 small piece of charcoal

Instructions :-

-Preheat Oven at 180 C /350 F

-Make slits in the eggplant and insert the garlic cloves and green chillies in it.

-Rub some oil on the eggplant.

-Bake the Eggplant in the oven for 30 mins or until the skin starts to peel. (Keep turning the eggplant  after every 10 mins.

-Once the Eggplant is completely roasted ,Remove the garlic cloves & chillies.

-Peel the eggplant & mash the soft part. For the smoke flavour:

-Take a small piece of lit coal in a katori.

-Place the katori in the middle of the mashed eggplant.

-Pour 1 tsp of ghee on it and cover it immediately.

-Let it rest for 10-15 mins so that the smoke flavour is absorbed.

-Heat Oil in a kadhai.

-Add  Asafoetida + cumin seeds + chopped garlic + chopped chillies + Red chillies + Red chili. powder + turmeric powder + coriander powder + cumin powder. Cook for 1 min.

-Add chopped onions + tomatoes + salt  Cook until tomatoes are soft.

-Add the mashed eggplant + chopped coriander. Cook until oil separates.

-Serve hot with roti


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