Recipe : Baingan Ka Bharta

This is one of those dishes that requires a lot of time and patience. Mehnatwaali dish hain! There are a few steps that take a long time. But, you just cannot rush a bharta. It will turn out horribly wrong. This is the second time I am making an aubergine bharta and the first time was just so wrong and my efforts were all in vain because I was too scared to smoke the vegetables completely. This time around, I prepared this dish lovingly, and I myself was so elated with the results. You want the recipe, eh? Sure, I’ll share!

I had 500gms medium sized aubergines.
Yeah, this is the time consuming part. Smoke each one evenly on your burner. It’ll take some time. I recommend using a pair of tongs. It gets extremely hot. We want the skin cracking and charred.
Once it is cool enough to handle. peel off the skin completely.
Like I said, these are extremely hot although they appear deviously tepid on the outside.
Chop 2 medium onions, 2 green chilies, 2 medium tomatoes and pound 2″ ginger and 4-5 garlic cloves.
This is what you’ll be needing.
Heat a kadhai and add some oil.
Add the crushed garlic and ginger.
Add the onions and chilies.
And some salt.
then the tomatoes.
Fry well. Add 1/4 tsp turmeric powder, 1 tsp garam masala, 1 tsp cumin powder, 3/4 tsp coriander powder,1/2 tsp powder.
Add the smoked aubergines and mash well. Adjust seasonings.
Serve with any Indian flatbread of your choice.

I hope you enjoy cooking and eating/serving my dish. Bon Appetit!

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  1. That’s a interesting way to deal with eggplant. We often slice it, grill it and then marinade it garlic and olive oil. It’s an Italian recipe.

    Liked by 1 person

    1. It’s a very famous Indian dish. That sounds lovely, Tim. You marinate it after cooking, then? I used to grill sliced aubergines too, but never cared to marinate them…just some salt and pepper. Garlic seems like a delicious addition. I love garlic. Are you of Italian descent, Tim?

      Liked by 1 person

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