Begun Bharta | How to make Begun Bharta

By Ipsita Pal  |  20th Jan 2016  |  
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About Begun Bharta Recipe

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.

Begun Bharta is a popular aromatic and delicious dish. You can try making this amazing Begun Bharta in your kitchen. This recipe requires 30 minutes for preparation and 15 minutes to cook. The Begun Bharta by Ipsita Pal has detailed steps with pictures so you can easily learn how to cook Begun Bharta at home without any difficulty. Begun Bharta is enjoyed by everyone and can be served on special occasions. The flavours of the Begun Bharta would satiate your taste buds. You must try making Begun Bharta this weekend. Share your Begun Bharta cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Ipsita Pal for inputs. In case you have any queries for Begun Bharta you can comment on the recipe page to connect with the Ipsita Pal. You can also rate the Begun Bharta and give feedback.

Begun Bharta

Ingredients to make Begun Bharta

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

How to make Begun Bharta

  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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