Baingan Bharta

5 from 27 votes

Baingan bharta is a traditional Indian dish made by roasting eggplant and blending it with a flavorful mix of spices, onions, tomatoes, and herbs. The roasted eggplant lends a smoky undertone to the dish, while the combination of spices adds depth and complexity. Baingan bharta is enjoyed as a vegetarian main course or as a side dish and is loved for its rich flavor and versatility in Indian cuisine. This recipe I am sharing is authentic dhaba-style baingan ka bharta.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Indian

Diet: Diabetic, Gluten Free, Hindu, Vegan, Vegetarian

Servings:

Calories: 120kcal

Author: Shilpa Kerur

Ingredients

2 large eggplants
2-3 cloves garlic cut into thick slices
1-2 green chili cut into 1-inch pieces
2 tablespoon oil
1 large onion chopped
4-5 medium tomato
½ teaspoon Kashmiri chili powder (mild) optional
1 tablespoon ground coriander
½ cup peas
Salt to taste
2 tablespoon cilantro

Instructions

Roast the eggplant:

Wash and pat dry the eggplants. Using a sharp knife, make small slits in the eggplant.
Insert the garlic and green chili slices into the slit.
Roast them on an open flame until they become soft and completely charred.
Let it cool completely. Peel the skin off the eggplant and roughly chop the soft flesh.

Make the bharta:

Heat oil in a frying pan or kadhai.
Add onion and fry until it is translucent.
Add ground coriander and chili powder. Saute for a few seconds.
Add tomatoes and salt. Cook until the tomatoes are soft and pulpy.
Add the eggplant and peas, and mix well. Cook on a medium flame for 8-10 minutes until oil beings to release from the sides. Keep stirring at regular intervals.
Garnish with cilantro and serve hot

Notes

Use fresh, firm eggplants that has glossy skin. The eggplant that is old tends to have seeds. The lesser the seeds in the eggplant, the smoother the bharta is.

Roast the eggplant on an open flame for the best-tasting bharta. If you roast the eggplant in an oven, you will not get the smoky flavor of the dish.

Stuff the eggplant with green chili and garlic. Using them this way adds to the smoky flavor of the dish. You can chop them and add them directly to the dish but the final dish will not taste as good.

Use lots of tomatoes. Ripe and juicy tomatoes make the best-tasting bharta.

Adjust the green chili as per your taste. Kashmiri chili powder is mild and gives a bright hue to the bharta. This is an optional ingredient and can be skipped.

Nutrition