Baigan ka bharta - Roasted eggplant

 How to roast eggplant

Baigan ka bharta (hindi) is basically a North Indian recipe but is made everywhere now. I like this way of cooking eggplant because I do not like to eat eggplant skin.

It is made from roasted eggplant (also called as brinjal, baingan / baigan (hindi), vangi(marathi), badnekai(Kannada), Katrikai(Tamil).

Mother always made Baingan bharta with curd (yogurt), which I love.

There is also another recipe from Maharashtra which is called 'chinch gulache vangyache bharit' in marathi. Try those recipes too.

You will like them if you like brinjal / eggplant. This is a easy eggplant recipe and it is served with breads like chapati, roti, nan, bhakri (jowar or bajra roti).

For this recipe we use Roasted eggplant. Find here how to roast eggplant on the stove top.

After the eggplant is roasted, remove skin from the roasted eggplant and mash the flesh with a potato masher or with a fork.

Use this mashed eggplant for making the baigan bharta recipe given below.

How to make baingan ka bharta

Main ingredients for baingan ka bharta

purple eggplant - brinjal - baingan - vangi
Onion - Pyaj - Kanda

Ingredients for baigan ka bharta for 2-3 servings

  • Roasted and mashed eggplant - 1 cup
  • Finely chopped onion - 1/2 cup
  • Garlic(optional) - 1/2 tsp paste or chopped finely.
  • Salt - 1/2 tsp or according to taste
  • Fresh coriander leaves - 1 tbsp chopped finely.
  • Sugar(optional) - a pinch. 

Ingredients for tempering:

  • Vegetable Oil - 1 tbsp
  • Mustard seeds - 1/4 tsp
  • Cumin seeds -1/4 tsp
  • Green/red chili - 1 or 2 slit
  • Hing (asafetida) 1/4 tsp
  • Curry leaves - 5-6

Step by step instructions for making baigan ka bharta

  1. Heat oil in a pan. Add mustard and cumin seeds.
  2. When they stop spluttering, add split green/red chili, fry for a few seconds.
  3. Add hing, curry leaves.
  4. Add onion fry till onion turn transparent.
  5. Add garlic and fry for a few seconds.
  6. Add the mashed eggplant, salt. Mix well and Take off fire.

Serve with nan, paratha, chapatti or bhakri (jowar / sorghum flat bread).

This is served hot or at room temperature.


 Tips and variations

  • You may add dry red chili instead of green chili.
  • You need not fry too long after adding the mashed eggplant as it is already cooked. It is just to mix the flavors which won't take long.
  • You can store this bharta in the fridge. It will keep for 2-3 days.

Related Pages to visit:

How to roast eggplant Baigan Bharta - Roasted eggplant Bharta

Baigan ka bharta - North Indian Style Recipe

Vegetable Recipes

Curry recipes

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