Baingan Ka Bharta Recipe

Baingan Ka Bharta Recipe

Plump large eggplants or brinjal have almost exclusively been used to make baingan bharta at my place. This is one simple recipe that can transform this bland vegetable to a delightfully spicy and tasty dish. It is also a very simple dish to prepare. Here is the recipe of baingan bharta recipe as my mum made it UP style.

baingan bharta recipe


5 from 1 vote

Baingan Bharta Recipe

Baingan Bharta recipe is a delicious recipe made with fire-roasted large aubergines and seasoned with onions, tomatoes, chillies and spices. It is finger-licking delicious.

Course Main Course
Cuisine North Indian/ UP
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 100 kcal
Author Rachna Parmar


  • 1/2 Kg large eggplants
  • 1 onion finely chopped
  • 2-3 tomatoes finely chopped
  • 1.5 tbsp. ginger garlic green chillies minced or crushed
  • 1 tsp. cumin seeds
  • 1 tsp. chilly powder
  • 1 tsp. garam masala
  • 1 tsp. coriander powder
  • 1/2 tsp. turmeric powder
  • 1 tsp. kashmiri chilli powder optional
  • 2 tsp. mustard oil or any other oil that you have
  • salt to taste
  • coriander leaves to garnish


  1. Make gashes on brinjal. Add some garlic cloves. Roast the brinjal on fire till they are charred on the outside and well cooked on the inside.  

  2. Let them cool and then peel off the burnt skin. Finely chop or mash the pulp with the garlic and keep aside.

  3. Now take mustard oil in a pan. Put in cumin seeds and allow them to sputter. 

  4. Add onions and ginger-garlic-chilly chopped. Cook for a few minutes till onions are transparent and slightly golden. 

  5. Now add the tomatoes and cook some more till they have released their water. 

  6. Add in the brinjal pulp and all the masalas including salt. Mix well. 

  7. Cover and cook for about 5 minutes till everything seems well integrated. Taste and adjust seasoning.

  8. Garnish with coriander leaves. Your baingan ka bharta is ready. Serve hot. 

Recipe Notes

1. Roasted brinjal tastes better if roasted on coal fire.
2. Some people discard the stub but I enjoy having it.

3.Have baingan ka bharta with hot rotis smeared with ghee. Absolute bliss!ย 

Nutrition Facts
Baingan Bharta Recipe
Amount Per Serving
Calories 100 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Sodium 34mg 1%
Potassium 613mg 18%
Total Carbohydrates 15g 5%
Dietary Fiber 6g 24%
Sugars 7g
Protein 3g 6%
Vitamin A 30.1%
Vitamin C 25.6%
Calcium 5.5%
Iron 13.4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s a video of baingan bharta recipe that will help you:

baingan bharta recipe

Follow my easy step-by-step method on how to make baingan bharta and tell me how it turned out.

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14 thoughts on “Baingan Ka Bharta Recipe

  1. One of my favourites. Earlier days when we used to boil water for bath on those big pots, we used to keep brinjal beneath those pots. Needless to say the bharta made of those brinjals tasted awesome.
    Each state has its own version of bharta. Konkanis have it without onion garlic and tomatoes. We use tamarind paste and hing and of course shredded Coconut. It has a different taste

    1. How lovely to hear from you, Bhagyashree. How have you been? Your konkani version sounds so different. I’ve never had it made this way.

  2. I love baingan ka bharta. Mom breaks an egg into the mix and also adds little ghee once it’s cooked. It tastes awesome! Ohh I also like begun bhaja with these large eggplants.

  3. Bharta is my absolute favorite. Sometimes, I make a small slit in the brinjal before roasting and add 2-3 garlic cloves. The flavour is amazing that way. Once KG made bharta sandwiches and now it’s a norm that leftover bharta will be relished again as a sandwich. ๐Ÿ˜€

    1. Yes, I do that too sometimes. Sometimes I put cloves in baingan before roasting as well. Bharta sandwiches. That sounds nice too. ๐Ÿ™‚

  4. Strangely, brinjal is one of my favorite vegetables. I love the taste and the texture of it and the fact that it can be made in so many ways.

    A baingan bharta is my go too dish when I do not have much time at home. I leave the eggplant to roast, while I go on chopping the other ingredients. So simple and so delicious! I love the charred flavor it come with too.

    I havenโ€™t used the stub until now, next time Iโ€™ll try that. I love this dish with some good old ajwain paratha. Match made in heaven, that.

  5. I love your choice of recipes Rachna. This is another one of my favourites. I love this roasted and cooked version of it. However, the Baingan Bharta I was brought up on wasnโ€™t fried at all. Just roasted and mashed with raw onion, garlic, tomato and green chillies. My MIL adds a dash of mustard oil and it tastes delicious. As for ajwain paranthas they are delicious simply with some pickle.

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