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


Indo-Chinese Mushroom

My husband is a foodie & loves to relish every bit of the food I cook. He is a big time fan of Indo Chinese food. Few days back I was left with an excess stock of Mushrooms. My Husband came up with this Idea of me making them in an Indo Chinese way. These Indo Chinese Mushrooms turned out really good. It is a spicy dish that you can eat is a main course with some bread or serve it as an Entrée.

Doesn’t the below pic look so beautiful & tempting? Hope you make it & give your self a spicy treat. Happy Cooking!!

Indo Chinese Mushrooms


  • 2 cups Portobello mushroom chunks
  • 1 large onion slits
  • 1 large bell pepper slits (I took Yellow & Red Peppers – The Colors in the dish look Fab)
  • 1-2 tbs. ginger paste
  • 1-2 tbs. garlic paste
  • 1-2 chilli slits
  • Salt to taste
  • Pepper powder to coat mushrooms
  • 2 tsp. red chilli sauce
  • 1 tbs. soya sauce
  • 2 tbs butter
  • 1 tsp. garam masala
  • 1/4 tsp red chilli pd
  • 1 tsp. turmeric pd

Tools Required

  • Paper Towel

Note: You can always adjust the spicy sauces based on your taste & preferences.


  1. Boil mushrooms in a pan with turmeric powder and a little salt.
  2. Strain the water & towel dry the mushrooms.
  3. Microwave a little butter (Around 1 tsp) and pour over on the dried mushrooms and sprinkle pepper powder. Coat them well.
  4. In a separate pan heat butter, pour few drops of regular oil to avoid butter from getting burnt.
  5. Add onions add garlic and ginger paste. Cook until pink.
  6. Add Bell peppers cook for 2 mins
  7. Add Salt + Garam masala + Chilli Slits + Chilli powder+ Red Shilli sauce + Soya sauce.
  8. Mix well until the mixture starts leaving sides
  9. Add the coated mushrooms cook for 5-10 mins
  10.  Serve Hot.