baingan 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

 

Baingan Bharta Recipe

Rachna Parmar
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.
5 from 3 votes
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine North Indian/ UP
Servings 4
Calories 100 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.  
  • Let them cool and then peel off the burnt skin. Finely chop or mash the pulp with the garlic and keep aside.
  • Now take mustard oil in a pan. Put in cumin seeds and allow them to sputter. 
  • Add onions and ginger-garlic-chilly chopped. Cook for a few minutes till onions are transparent and slightly golden. 
  • Now add the tomatoes and cook some more till they have released their water. 
  • Add in the brinjal pulp and all the masalas including salt. Mix well. 
  • Cover and cook for about 5 minutes till everything seems well integrated. Taste and adjust seasoning.
  • Garnish with coriander leaves. Your baingan ka bharta is ready. Serve hot. 

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! 

Nutrition

Nutrition Facts
Baingan Bharta Recipe
Amount Per Serving
Calories 100 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 34mg1%
Potassium 613mg18%
Carbohydrates 15g5%
Fiber 6g25%
Sugar 7g8%
Protein 3g6%
Vitamin A 1505IU30%
Vitamin C 21.1mg26%
Calcium 55mg6%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.
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baingan bharta recipe

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14 comments

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14 comments

Bhagyashree -

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

Reply
Rachna -

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.

Reply
Nabanita Dhar -

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.

Reply
Rachna -

Wah, wah, egg in a bharta. I am sure it is yummy.

Reply
Shilpa Garg -

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. 😀

Reply
Rachna -

Yes, I do that too sometimes. Sometimes I put cloves in baingan before roasting as well. Bharta sandwiches. That sounds nice too. 🙂

Reply
Shailaja V -

Tasty recipe! V does a fab job of this one ?

Reply
Rachna -

Thanks. Good to know. 🙂

Reply
kokilagupta -

My favourite too..Never got chance to try roasting on the coal fire..Waiting for that experience! ?

Reply
Rachna -

Whenever I do a barbeque at home, I try to roast bhutta and baingan on that fire. Yum!

Reply
Ramya -

I totally love this. But for some odd reason, my family dislikes the burnt flavour imparted. Is there a way this can be reduced?

Reply
Megala -

Nice to roast the brinjal! Delicious !!

Reply
Soumya (@soumyaprasad) -

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 haven’t used the stub until now, next time I’ll try that. I love this dish with some good old ajwain paratha. Match made in heaven, that.

Reply
Obsessivemom -

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 wasn’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.

Reply

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