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Photo of Begun Bharta by Ipsita Pal at BetterButter

Begun Bharta

Ipsita Pal
30 minutes
Prep Time
15 minutes
Cook Time
4 People
Read Instructions Save For Later


This preparation of begun bharta as we call it in Bengali or roasted aubergine is a very treasured recipe at home. Baingan bharta or Baingan ka bhurtha or Baingan da bhurtha or Wangyacha Bharit is a South Asian dish bearing a resemblance to baba ghanoush. Baingan bharta in India is usually made with just roasting the aubergine and mixing it with raw onions and green chillies. This recipe is a little more exotic and a far more tasty version.

Recipe Tags

  • Non-veg
  • Medium
  • Everyday
  • West Bengal
  • Roasting
  • Main Dish

Ingredients Serving: 4

  1. Big long Brinjal/Aubergine that weighs atleast 400gms or more
  2. 2 large onions chopped finely for every 400 gms of aubergine
  3. 1 medium sized tomato chopped finely for 400 gms of aubergine
  4. A big bunch of coriander leaves
  5. 3 tbsps of Sunflower oil
  6. salt to taste
  7. 1 egg
  8. 2-3 chopped Green chillis


  1. Rub 2-3 drops of sunflower oil on the aubergine. Cut the aubergine lengthwise keeping the portion below the stalk intact such that there are 4 quarters all joined at the top.
  2. Roast the aubergine over a flame rotating every 3-4 mins until the flesh is soft from the inside and the skin is charred. Take off flame and carefully removed the charred skin and retain the soft flesh.
  3. Mash the roasted flesh so it makes a coarse paste. Keep aside.
  4. In a wok, fry the chopped onions with the oil until it turns golden. Add the tomatoes and salt. Cook until the tomato flesh disintegrates.
  5. Add the chopped green chillies and the roasted aubergine mash and fry until the oil starts leaving the sides of the wok.
  6. Add the finely chopped coriander leaves and stir well.
  7. Break an egg and stir vigorously until you can see the white flakes of the egg mixed well with the aubergine mash. Remove from heat once done and serve with love.

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