Mashed Aubergine (Baigan Bharta)

Baingan bharta is an Indian dish with amazing smoky flavor infused by grilling the eggplant over charcoal or direct fire and then stir-frying along tomatoes, onions, herbs and spices.

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Serves 2-4

  • 1 medium/ big aubergine
  • 2 medium onions, finely chopped
  • 2 tbsp ginger, finely chopped
  • 4 garlic cloves, finely chopped
  • ½ tsp turmeric powder
  • 1 tsp chili powder
  • 1 green chili, finelly chopped
  • 2 tomatoes, skinned and chopped
  • 2-3 tbsp vegetable oil
  • 1-2 tbsp corinder leaves, chopped
  • Preparation time: 10 minutes
  • Cooking time: 25-30 minutes

How to make Bajgan Bharta:

  1. Wash the aubergines and place them under preheated grill for about 15 minutes or in the oven (about 450F). Turn it frequently until the flesh feels soft and skin comes off easily. Allow to cool. Then scrape off the burnt skin with a knife. Chop the flesh.
  2. Heat the oil in a pan and gently fry the onion till tender.
  3. Add chopped ginger and garlic. Fry for 2 minutes on low - medium heat.
  4. Then add the aubergine flesh.
  5. Stir in chili powder, turmeric, coriander leaves, chopped chili, salt and the tomatoes. Fry for 10-15 minutes until dry. Serve with roits or parathas.

This Indian food glossary provides terms, descriptions and photos of ingredients used in Indian kitchen.

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