Baingan Bharta/ Eggplant Curry


Baingan Bharta, comprising of smokey eggplant mashed with veggies and spices is popular throughout all of South Asia. Not only is it one of my favorites, but it is also ridiculously simple to make. Eaten with naan or roti, meat eaters definitely won’t miss meat while eating this.

Unfortunately, things have been busy around here lately, so I will just keep this post short and simple and to the point. DSC_1302


  • 1 eggplant
  • 1 large tomato, diced
  • 1 onion, diced
  • 1/4 cup peas, optional
  • 1 tsp cumin seeds
  • 1/4 tsp kalonji
  • 2 cloves garlic, sliced
  • 1/2 tsp ginger paste
  • 1/2 tsp turmeric
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 2 tsp crushed kasoori methi
  • handful coriander leaves, chopped
  • salt to taste
  • oil for cooking
  • 1/4 cup water

To Make:

Heat oven to 500. Put eggplant on a cookie sheet with raised sides and pour oil all over eggplant. Cook in oven for around 15 minutes, or until the skin of the eggplant has separated from the flesh. Remove skin from eggplant, and roughly chop with knife.

Heat oil in pan on medium. Add cumin seeds and kalonji. Once they splutter add garlic. Saute for about a minute then add onions. When onions are soft, add ginger paste and turmeric. Saute till raw smell goes away then add tomatoes. Cover and simmer until tomatoes are soft and mushy. Add eggplant and peas along with the rest of the ingredients. Stir and cover. Simmer for around 15 minutes.

voila! Serve with naan or roti



12 responses to “Baingan Bharta/ Eggplant Curry

  1. Lovely!!! One of my favorite authentic gujju dishes 🙂 But being from gujarat, I can suggest you one thing here… Roast it on direct flame n keep some smoky skin while mashing it… This is a typical Kathiyawadi trick! 🙂

  2. Liked this recipe. Good job! Gotta try it!
    I’m from South India and we make this a little differently. There are 2 different versions of the bhartha, actually.
    In the simpler one we use the big purple eggplants. Since, we also use cooking gas stove and not the electric one, we bake the eggplant directly over the naked flame. It usually takes less than a 5 minutes to cook. The skin wrinkles up and peels off in a jiffy.
    Just add some tempering of mustard seeds, chopped green chilies and some urad+chana dhal sauteed in oil to the soft flesh of the veggie along with some salt and chopped coriander and you are done!!
    Adding unsweetened yoghurt is optional!

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