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Baingan Bharta (Eggplant Curry)

Baingan Bharta is a famous recipe in India.There is lots of veg recipe for vegetarian food lovers. The only remotely difficult part of this recipe is cooking the eggplant. You could roast it in the oven for 30 minutes.


1 large eggplant

3 tablespoons Oil

2 small onions, chopped

4 tomatoes, chopped

2 garlic cloves, minced

1 tablespoon ginger, grated

2 tablespoons cumin seeds

1 teaspoon red chili powder

1 teaspoon garam masala

2 Green chillies, chopped

1/2 cup boiled green peas

Fresh coriander leaves, chopped 1 1/2 tablespoons

Salt as taste


Rinse the eggplant in water. Pat dry with a kitchen napkin.Apply some oil to the eggplant and keep it for roasting on an open flame.

Keeps it turning on the fire after 2-3 minutes, so that the eggplant gets cooked everywhere and completely?


Preheat oven to 400. Slice eggplant lengthwise and sprinkle salt on the fleshy side. Rub both sides with olive oil and roast, skin side up for 25-30 minutes until tender.

When the timer goes off, switch oven to broil and roast another five minutes until caramelized and golden.

But if you want to have that smoky flavor, my suggestion is to roast the eggplant on fire and not in the oven and microwave oven. you won’t get the smoky flavor of the baingan if you roast it in the oven.

The skin scorches and starts peeling off and eggplants start to shrink. Let the eggplant cool.

You can cool them by dipping them in water. Remove skin and mash the pulp completely. Heat oil in a kadai. Add cumin seeds. Add onions Cook for half a minute

Add the ginger, garlic paste and sauté for till the raw smell disappears. Add in the chopped tomatoes, green chilies and cook for a minute and mix it well. Add red chilli powder and boiled peas.

Mix it and sauté for 30 seconds. Add the roasted mashed eggplant.Cook for seven to eight minutes over medium heat, stirring continuously.

Add salt to taste and chopped coriander leaves, cook on medium heat for seven to eight minutes or till oil separates.

Garnish with chopped coriander leaves and serve hot with phulkas, tandoori roti or naan.

Sometimes, when we roast the eggplant, it does not get cooked completely. This had happened with me when I first made baingan bharta.

Some parts were half cooked. Don’t panic. Just cook eggplant one side then other side. Cook the eggplant both side

Remove the lid when all of the eggplant is uniformly cooked.

Always use the big size eggplant for Baingan Bharta.

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