Baigan Bharta | Roasted Eggplant

Baigan Bharta is easily available on the menu of many Indian restaurants. To prepare it we first roast the baigan (eggplant), peel it and then cook with onions, tomatoes and a few spices. It tastes delicious with a smoky flavor. 

Also try: Aloo Baigan or Aloo Baigan Dry.

Course: Main Course

Cuisine: North Indian

Time: Preparation – 5 mins, Cooking – 25 mins, Total – 30 mins

Servings: 2-3


  1. Baigan (Eggplant) – 1 medium (bottle or round shaped)
  2. Onion – 1 medium (finely chopped)
  3. Tomatoes – 1 large (finely chopped)
  4. Green Chilli – 2 (finely chopped)
  5. Cumin Seeds (Jeera) – 1/2 tsp
  6. Coriander Powder – 1 tsp
  7. Red Chilli Powder – 1/2 tsp
  8. Garam Masala Powder – 1/2 tsp
  9. Coriander Leaves – for garnishing
  10. Mustard oil – 3 tbsp (you can use any other oil as well)
  11. Salt to taste.

PS: 1 Cup = 250 ML.

How to make Baigan Bharta:

  1. Roast baigan directly over the flame/stove. Roast it from all the sides by turning over
  2. Roast till the skin of the baigan is crispy. Then turn off the flame and let it cool
  3. Now remove the crispy skin. Remove as much as you can, remaining can be washed with water
  4. Once you’re done removing the skin. Rinse it gently so that remaining skin can be washed off. Now keep it aside
  5. Heat mustard oil in a kadai or a pan. Let it smoke for a minute. Then turn the flame to medium and add a pinch of salt, it helps in removing the mustard oil smell
  6. Add cumin seeds and let it splutter
  7. Add onions. Saute till golden brown
  8. Add tomatoes, green chillies and spices – red chilli powder and coriander powder
  9. Saute till oil starts to separate
  10. Now add roasted baigan. Mix well, it’ll be mushy
  11. Cook for 10 mins on a low-medium flame. Keep stirring in between
  12. Add garam masala powder and coriander leaves. Mix well
  13. Your Baigan Bharta is ready to serve
  14. Serve hot with Phukla or Paratha.


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