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Tuesday, June 17, 2014

I made this Baingan Bharta recipe for the first time. It was in my handwritten cookbook. But was sceptical how it would be. When I tried sutta kathirikkai chutney, though I liked it, the smoky smell was very dominating. I was thinking how it would be as side dish if I make it the same way as a side dish for roti/ phulka.  So I kept postponing. Now when I was thinking what to schedule for this month when I am in India, I though I can try this and see and post if its good. And to my surprise, it was amazing! I felt why I compared the sutta kathirikkai chutney when this has loads of masalas and onion, tomatoes. It was so rich inspite of the fact, it had nothing fatty. I had a lot without any guilt Happy.


Baingan Bharta recipe

Recipe Cuisine: Indian  |  Recipe Category: Side dish
Prep Time: 20 mins    |  Cook time: 15 mins    Serves: 2


Aubergine/ eggplant - 1

Onion - 2

Tomato - 3

Ginger garlic paste - 2 tslp

Red chilli powder - 2 tsp

Garam masala powder - 1 & 1/2 tsp

Turmeric - 1/4 tsp

Chopped coriander leaves - 2 tblsp

Salt - As needed

To temper

Oil - 2 tblsp

Jeera - 1 tsp


  1. Wash, remove the stalk of the aubergine by cutting that part. Pat dry with a clean kitchen towel, apply oil all over the aubergine and cook it over medium to low direct flame. I used my paniyaram turner metal stick for this to hold it. Turn it often for even cooking. Make sure the heat is moderate so that it is not burnt outside and uncooked from inside. Cool down and peel off the skin. It comes out very easily if its cooked properly and evenly.1-raost
  2. Mash it/ tear it roughly and grind it in a mixer. Smooth or rough its up to you, but I did smoothly.2-peel,-grind
  3. Heat a kadai with oil and temper with jeera. Add finely chopped onion, fry till transparent. Add ginger garlic paste and fry for a minute.
  4. Add finely chopped tomatoes, salt, 1/2 tsp of garam masala, red chilli powder and turmeric. Fry till everything becomes mushy.4-masala
  5. Add the ground aubergine and 3/4 cup to 1 cup water and mix well. Let it boil in low flame for 5 minutes. Stir in between for even cooking.5-baingan
  6. Lastly heat 2 tsp of oil, switch off the flame, add garam masala immediately and stir it. Pour it to the gravy and mix well. Add coriander leaves lastly and mix well.6-ready 


    • Cooking the aubergine in moderate heat is very important. If the brinjal is uncooked, then it may taste bitter.
    • You have to add enough tomatoes too, otherwise bitter gravy.

While serving, you can top with chopped onions and more coriander leaves, with a squirt of lemon. Best with phulkas and rotis.

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  1. my all time favorite raks,the aroma is all !

  2. this my mum specialty I love it with loads of onion in it.. Since my 1st son is not a big fan of onions I don't do it that often.. u r tempting more

  3. Ur bharta looks tempting. .. love it in winter....made almost twice in a week....next time u can try with only green part of onion instead of white onion...it will add extra freshness to bharta....I love it with juvar roti made on clay tawa....

  4. Perfect side dish with roti, Naan.. Looks delicious

  5. If you are allergic to smoky smell you can do it microwave and do the same procedure which Raji has mentioned.. It tastes the same & gr8

  6. this looks amazingly flavourful raks!

  7. Looks good....in gujarati version v dnt add garam masala....n I think ur eggplant is nt properly cooked....its shud b cooked a little more n v jst hv to mash it nt grind it......tht wud b healtheir....I wanted to thank u a liads for ur ellai vadam recipe n ' Encouragement' it was first tim for me but hv already bcom a family favourite.....thanks

  8. lovely..!!! mouthwatering...

  9. Looks wonderful, one of my family favorites. Love your space. Nice and huge collection of recipes :)


  11. I do not have a flame stove mine is electric how to do on it

  12. You can try microwaving. Or baking.

  13. I have tried it in an electric stove. Just keep it on top of grill.


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