Baingan ka bharta | How to make Baingan ka bharta

By Sujata Limbu  |  28th Sep 2015  |  
5 from 2 reviews Rate It!
  • Photo of Baingan ka bharta by Sujata Limbu at BetterButter
Baingan ka bhartaby Sujata Limbu
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About Baingan ka bharta Recipe

This beautiful dish has a distinct smoky tone that enhances the flavour of the entire dish.

Baingan ka bharta

Ingredients to make Baingan ka bharta

  • 2 Brinjals (round)
  • 2 onions finely chopped
  • 1 tomato finely chopped
  • 100 grams green peas
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 2 teaspoon coriander powder
  • 1/2 inch ginger smashed to a paste
  • 6-7 garlic cloves smashed to a paste
  • 2 tablespoon oil
  • Handful of coriander leaves to garnish finely chopped
  • salt according to taste

How to make Baingan ka bharta

  1. Wash the brinjals and apply some oil on them before roasting.
  2. Roast the brinjals on medium flame for 2-3 minutes until they are nicely charred on all sides.
  3. Once they are roasted set aside to cool. Remove the stem and peel the skins off once the brinjals are cool, leave some charred bits. Next, chop these roasted brinjals into tiny pieces and keep aside.
  4. Take a pan and heat oil in it, once the oil is hot put in the mustard and cumin seeds and let them crackle.
  5. Then put in the onion along with the ginger-garlic paste. Saute and cook till the onion becomes translucent in colour.
  6. Next, put in the tomatoes along with salt to taste, cook till they are soft and oil separates.
  7. Put in the all the powdered spices, saute and cook for another 2-3 minutes until the spices are blended well with the vegetables.
  8. Finally add in the roasted brinjal and stir well. Let it simmer and cook for 3-4 minutes.
  9. Once cooked, transfer the bharta on to a serving bowl and garnish with the coriander leaves.
  10. Serve hot with rice or rotis as per your desire.

Reviews for Baingan ka bharta (2)

Mahesh Kathiyavadi2 years ago


Talat Jahan2 years ago

So tasty