0 0
Baingan Bharta

Share it on your social network:

Or you can just copy and share this url

Baingan Bharta

  • Spicy
  • Medium




  • 1 large Brinjal (eggplant / baigan)
  • 1 small Onion, finely chopped
  • 1 tablespoon crushed Garlic
  • 2 Green Chilli, finely chopped
  • 2 tablespoons spring Onion finely chopped (optional)
  • 2 Tomatoes, chopped
  • 1/4 teaspoon Turmeric Powder (optional)
  • 1 tsp cumin seeds (zeera)
  • Salt to taste
  • 2 tablespoons chopped Coriander Leaves
  • 2 tablespoons Cooking Oil


  1. Apply some oil over the surface of eggplant. Place it on a burner. Roast it on direct flame.
  2. When the skin of eggplant turns black and starts to separate from inner layer on one side, turn it on other side.
  3. Keep turning the eggplant to cook it evenly. When whole surface turns black , flaky and eggplant becomes soft, turn off the heat.
  4. Let it cool down for 5-10 minutes.Dip in cold water , Peel charred skin.cut the stem.
  5. Cut the flash with a knife and Mash the flesh using spatula , keep it aside.
  6. Heat 2 tablespoons oil in a pan.
  7. Add Zeera and let it splutter.
  8. Add chopped garlic and chopped green chillies.sute for 1 minute.
  9. Add chopped onion and saute until it turns light brown.
  10. Add chopped tomatoes and cook until tomatoes become soft.
  11. Add turmeric powder and mix well.
  12. Mix mashed eggplant and salt . cook over medium flame for 3-4 minutes.
  13. Add Spring onion and cook for a minute.
  14. Turn off flame and garnish with coriander leaves.
  15. Serve hot with Roti/Bhakri/Rice and Dal.
(Visited 26 times, 1 visits today)


Batata Vada
Falooda Kulfi
Batata Vada
Falooda Kulfi

Add Your Comment