Baigan Bharta

So here’s one more dish of Baigan… Baigan Bharta!!! People who even hate baigan, happen to like it. It tastes delicious with a smoky smell. Hope you enjoy it.

Course: Main Course

Cuisine: North Indian

Time: Preparation – 10 mins, Cooking – 25 mins, Total – 35 mins

Servings: 3-4


  1. Baigan (Eggplant) – 1 medium size (I used the bottle-shaped one if you get the round one, it’s the best for bharta)
  2. Onion – 1 cup (finely chopped)
  3. Tomatoes – 1 cup (finely chopped)
  4. Green Chilli – 2 (finely chopped)
  5. Coriander leaves – 1 tbsp
  6. Cumin seeds (Jeera) – 1/2 tsp
  7. Coriander powder – 1 tsp
  8. Red chilli powder – 1/2 tsp
  9. Garam Masala powder – 1/2 tsp
  10. Ginger garlic paste – 1 tbsp
  11. Mustard oil – 3 tbsp (you can use olive oil as well)
  12. Salt to taste

How to make Baigan Bharta:

  1. Roast baigan directly on the stove on a medium-high flame. 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 with your fingers. Remove as much as you can, remaining can be washed with water
  4. Once you’re done removing the skin. Wash it under the water 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 and ginger garlic paste. Saute till they are golden brown
  8. Add tomatoes and green chillies. Saute
  9. Add all the spices – red chilli powder, garam masala powder and coriander powder
  10. Saute till oil starts to separate
  11. Now add roasted baigan. Mix well to make a paste-like
  12. Cook for 10 mins on a low-medium flame. Keep sauteing in between
  13. Turn off the flame. Add coriander leaves and mix well
  14. Your Baigan Bharta is ready to serve
  15. Serve hot with Phukla or Paratha


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