Baigan Ka Bharta

Bismillahir Rahmainr raheem
I have been fascinated by eggplants lately and am discovering newer ways of cooking them.  No two recipes I am searching on the web are alike and there are really endless ways of cooking them. Baigan Ka Bharta is a smokey, mushed eggplant side dish.  I already have one recipe for "baigan ka bharta" on my blog. This is just a different one.


Eggplant-1 big
Salt-to taste
Red pepper powder-1 tsp
Turmeric powder-1/2 tsp
Cumin seeds-1 tsp
Tomatoes-3 medium, chopped
Onions-one medium finely cubed
Green peppers-4 small( I used thai chillies)
Oil-2 tbs
Fresh cilantro leaves-to garnish


1. Fire roast the eggplant over medium heat until the eggplant gets charred on the outside and becomes soft.

2. Prick it with a fork and place it on a sieve to let all it's juice drain.

3. Heat oil in a pot and add cumin seeds and allow them to sizzle.

4. Add the chopped tomatoes and cook until they become mushy( I use a potato masher to mash them up to speed up cooking)

5. Add in the salt, red pepper powder, turmeric powder and the green peppers and give it a good mix and allow it to cook on medium heat.

6. Peel the egg plant and mix it all up with a for to break the fibers.

7. Add the mushed up eggplant to the tomato mixture.

8. Put in the cubed onions, give it a stir and immediately turn off the stove.

9. Let the eggplant mixture stay in the pot for a few minutes and then transfer them to a serving bowl.

10. Garnish with fresh cilantro leaves and enjoy!


  1. I have to agree with you on the varieties of eggplant recipes. Yours is a nice version and taste will be a nice combination for sambar and rice.

  2. I love the spices and aromatic you used in this Baigan Ka Bharta. And I love eggplants too. Sounds like a perfect and flavorful side dish. :)

  3. delicious flavours looks wonderful

  4. I love baigan ka bharta! I cook it almost the same way as you've mentioned above, except that I add a teaspoon or two of peanut powder (dry roasted, peeled, and powdered in a processor) when I add the baigan, and then add a teaspoon of tamarind water towards the end.


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