Baingan Bhartha

    1 hour

    Simple and tasty bhartha from Punjab that will rouse your taste buds. Delicious with paronthas or a phooli hui chapati and raita or as an accompaniment to a meat curry. Don't forget to put some ghee on top!

    462 people made this

    Serves: 4 

    • 1 large brinjal
    • 2 tablespoons vegetable oil
    • 1 teaspoon cumin seeds
    • 1 medium onion, thinly sliced
    • 1/2 tablespoon minced ginger
    • 1/2 tablespoon minced garlic
    • 1 tablespoon curry powder (equal parts cumin, coriander powder, 1/2 the turmeric, 1/2 the methi powder and 1/2 the chilli powder )
    • 1 tomato, diced
    • 110g low-fat plain curd
    • 1 fresh green chilli, finely chopped
    • 1 teaspoon salt
    • half bunch fresh coriander, finely chopped
    • Ghee for garnish

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Wash and fire roast brinjal on the gas stove. Take care while cooking on open flame. Stand by and rotate brinjal on all sides. It's done when the skin becomes completely black, blistered and brinjal becomes aromatic. Take off heat. Allow to cool, then peel skin and chop flesh.
    2. To cook in oven, preheat oven to 230 C. Place brinjal on a medium baking tray. Bake 20 to 30 minutes until tender. Remove from heat and allow to cool, then peel and chop.
    3. Heat oil in a medium pan over medium heat. Add cumin seeds. When they crackle, add onion. Cook until onion is tender.
    4. Stir in ginger, garlic, curry powder and tomato, and cook for 1 minute. Stir in curd. Mix in chopped brinjal and chilli, and season with salt. Cover, and cook 10 minutes over high heat.
    5. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with ghee and coriander to serve.

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    Reviews and Ratings
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    Reviews in English (346)


    The recipe is almost authentic - i say almost because Indians use garam masala and not curry powder. I don't add yogurt to my baingan bharta, but adding it isn't a sin, i wouldn't heat the dish after adding yogurt. Also, the eggplant is usually fire roasted and the smokey flavor is just outstanding. Also a small teaspoon of lemon juice in the end brings all the flavors out.  -  11 Mar 2009  (Review from Allrecipes US | Canada)


    great recipe. I am second generation Indian and this is one of my favorite dishes. I made the eggplant the day before just to save time; I cut it in half lengthwise, sprayed the cut side with Pam, and then baked it on a foil lined cookie sheet, cut side down. I baked it for 20 minutes or so and it was so tender that I just scraped it out of the skin with a spoon. I used a can of plum tomatoes instead of a tomato, and cut the tomatoes into a small dice. I saved the liquid and added it to the dish right before I started to simmer it. I also added about a cup of frozen baby peas at the same time as the eggplant. Used ginger paste and minced garlic. Great recipe.  -  21 Jan 2008  (Review from Allrecipes US | Canada)


    This recipe is terrific- I'd give it 6 stars if I could! This is my new favorite way to use eggplant- I love the combination of veggies. I made it as a side with chicken curry and spinach paneer (frozen entree)and rice- the eggplant stole the show! I used a medium eggplant- didn't bother peeling, just scooped out the cooked inards and chopped them up with a spoon. I added 3/4 jalapeno in with the onion, thinking otherwise it would be too spicy, but it was not. Thought yogurt might separate when cooked so aggressively, but it did not! I didn't have ginger-garlic paste, just added a little fresh of each. Easy and healthy! Serve to all of your vegetarian friends!  -  02 May 2006  (Review from Allrecipes US | Canada)