About the Recipe
Baingan Bharta is a rustic, smoky mashed eggplant dish made by fire-roasting brinjal and cooking it with onion, tomato, garlic, and spices. It’s a traditional North Indian recipe that’s bold in taste but simple at heart.
Perfect with hot rotis, parathas, or even jeera rice, this dish delivers comfort, warmth, and a hit of nostalgia with every bite.
Ingredients (Serves 3–4)
1 large brinjal (baingan / eggplant)
1 medium onion, finely chopped
2 medium tomatoes, finely chopped
4–5 garlic cloves, minced
1–2 green chilies, finely chopped
½ inch ginger, grated
½ tsp jeera (cumin seeds)
¼ tsp turmeric powder
½ tsp red chili powder
Salt to taste
1½ tbsp mustard oil (or any oil)
Fresh coriander leaves, chopped (for garnish)
How to Make Baingan Bharta (Step-by-Step)
1. Roast the Brinjal
Rinse the brinjal and pat dry.
Smear lightly with oil and roast it directly over flame or on a grill until charred and soft (about 10–12 mins).
Cool slightly, peel the skin, and mash the pulp with a fork.
> Tip: Insert garlic cloves into the brinjal before roasting for a deeper flavor.
2. Make the Masala Base
Heat oil in a pan. Add jeera, let it splutter.
Add onion, ginger, green chilies, and garlic. Sauté until golden.
Add tomatoes, turmeric, red chili, and salt. Cook until tomatoes are soft and oil separates.
3. Mix in Roasted Brinjal
Add the mashed baingan to the masala. Mix well.
Cook on low for 5–7 mins, stirring occasionally.
Adjust seasoning. Turn off the heat.
4. Garnish & Serve
Finish with chopped coriander.
Serve hot with roti, paratha, or steamed rice.
Serving Suggestions
Traditionally served with bajra roti, jowar roti, or plain chapati
Add raw onion rings, green chili, and a squeeze of lemon for extra zing
Great side with dal-rice or khichdi too
Tips for the Best Bharta
Use large, firm, and shiny brinjal (lightweight = fewer seeds)
Mustard oil adds a signature North Indian flavor
Always roast directly on flame for authentic smokiness
Leftovers taste better next day!
Variations
Add peas (for a winter version)
Mix in yogurt for a cooling fusion twist
Make a no-onion, no-garlic Satvik bharta with just tomatoes and spices
The Pinch of Masala 