Simple Baingan Bharta Recipe (Smoky eggplant stir-fry)

This simple baingan bharta recipe goes to be a certain shot hit at residence! Baingan (eggplant/aubergine) is studded with garlic and roasted on an open flame, after which stir-fried with aromatics for essentially the most scrumptious smoky taste.

I’m an enormous baingan bharta snob as a result of there’s nothing appetizing about pulpy eggplant or baingan. Bharta can both be slimy boring or it may be smoky superb and I vote for you-know-what!

After all I’ve a mother and grandma who make some epic baingan bharta and due to this fact – excessive requirements. I’ve even managed to transform Denver who normally takes one take a look at this dish and runs to the opposite nook.

However baingan bharta has loads going for it. I like brinjal or aubergines or eggplant – no matter you name it in your a part of the world, and that is undoubtedly one in all my favourite methods to eat it. As a result of there’s something about roasting baingan on an open hearth in its pores and skin that simply adjustments every thing and offers it an unimaginable taste. It’s prime notch BBQ fashion.

I’ve experimented with this recipe over and over and my conclusion is to maintain it easy. The ingredient checklist isn’t tremendous lengthy however there are some things that make a terrific recipe.

The right way to make Baingan Bharta + Substances

Roasting baingan for bharta is fairly easy however simply takes a little bit endurance and time. I choose doing this on an open flame to get one of the best char. Sluggish cooking on an open flame and turning the eggplant over and over until its cooked from all sides is vital to a incredible bharta. My one secret trick is to make slits and stuff the baingan with garlic cloves. The garlic cooks with the baingan and infuses it with one of the best flavour.

It’s also possible to do that within the oven, however severely an open flame is one of the best!

The trick to eradicating the charred pores and skin of a brinjal is to cowl it and let it relaxation. Masking it creates steam and makes it simpler to peel off the pores and skin

  1. Splutter: Use mustard oil for tempering. Mustard oil is my favorite oil for this recipe as a result of the flavour is unparalleled and it really works very well with eggplant. However should you don’t have some, you too can use every other vegetable oil
  2. Fry: Fry the onions, garlic and spices until the onions soften
  3. Cook dinner: Add tomatoes and cook dinner them until tender and pulpy. It will take a couple of minutes however cook dinner until you’ll be able to see some oil separating from the edges
  4. Add Baingan: Add the roasted, minced baingan (brinjal) to the onion tomato combination and blend properly
  5. Peas: Peas are optionally available however I like them for texture and style in baingan bharta. I like to make use of boiled peas
  6. Cowl and Cook dinner: A splash of water and couple of minutes of simmering until the flavour of the masala mix properly with the baingan

Prime suggestions for an incredible Baingan Bharta

Select the correct baingan: Decide a baingan/ eggplant/ aubergine thats large and roundish with none indentations and has a shiny pores and skin. Maintain it in your hand and decide one thing which feels gentle in comparison with the others. The lighter ones have fewer seeds.

Roast it on an open flame: There aren’t any shortcuts to this. The very best taste comes out if you roast it on an open flame (like I do within the video under). Thats when the pores and skin chars and lends it the smoky taste. I’ve tried roasting it within the oven and microwave however it by no means tastes the identical. It’s also possible to roast it on a barbecue grill which is able to give it a stupendous taste as properly.

Give it time: Be affected person whereas roasting the baingan as a result of it must cook dinner from inside. The complete course of takes about 8-10 minutes on a medium excessive flame and also you’ll want to show it each 1-2 minutes for even roasting.

Let it cool earlier than peeling: The baingan will likely be piping sizzling when you roast it, so cowl it with some foil and let it relaxation for a couple of minutes. This creates a little bit of steam and loosens the pores and skin.

I feel each home has their favourite baingan bharta recipe. Mine is grandma authorized. This makes me understand – there’s perfection on this world.

Extra Indian Dishes:

Watch the Recipe Video

Simple Baingan Bharta (Smoky eggplant stir-fry)

This simple baingan bharta recipe goes to be a certain shot hit at residence! Baingan (eggplant/aubergine) is studded with garlic and roasted on an open flame, after which stir-fried with aromatics for essentially the most scrumptious smoky taste. Recipe Video ABOVE.


Course: Fundamental Course

Delicacies: Indian, North Indian

Key phrase: baingan bharta, eggplant, smoky, Stir Fry

Prep Time: 10 minutes

Cook dinner Time: 25 minutes

Complete Time: 35 minutes

Servings: 4 parts

Energy: 211kcal


For Roasting:

  • 1 Eggplant massive
  • 3 Garlic Cloves

For the Bharta:

  • 3 tablespoons Oil
  • 1 teaspoon Nigella Seeds Kalonji
  • 6 Garlic Cloves minced
  • 1 teaspoon Ginger grated
  • 1 Inexperienced Chilli finely chopped
  • 1 Medium Onion finely chopped
  • 2 Tomatoes finely chopped
  • 1 teaspoon Purple Chilli Powder
  • 1 tablespoon Coriander Powder
  • 1/2 teaspoon Turmeric Powder
  • Salt to style
  • Roasted Baingan Pulp
  • 1/4 cup boiled Inexperienced Peas
  • 1 tablespoon Chopped Coriander


  • Reduce every clove of garlic in half. Make 6 small slits within the baingan and stuff the slits with the halved garlic cloves.

  • Roast on an open flame for 8-10 minutes, turning the baingan each 1-2 minutes to ensure its roasted properly on all sides. The pores and skin must be blistered utterly and the baingan ought to develop into actually tender. You’ll be able to prick it with a fork or knife to verify if its cooked from inside. If not, roast for just a few extra minutes.

  • As soon as the baingan is roasted, cowl it with foil and put aside to chill for a couple of minutes. Peel the pores and skin off and take away any burnt bits. Chop off the stem and discard. Finely chop and mince the roasted eggplant.

  • Warmth oil in a pan and add nigella seeds. After 30 seconds, add garlic, ginger, chopped chillies and onions. Stir fry until the onions are tender and add tomatoes, chilli powder, coriander powder, turmeric and salt. Combine properly, and canopy and cook dinner until the tomatoes are tender and pulpy.

  • Add the chopped baingan and blend properly. Cowl and cook dinner for one more 3-4 minutes whereas stirring often. Add inexperienced peas and a touch of water (about 2 tbsp). Combine and cook dinner for 2-3 minutes. Add chopped coriander, combine and serve sizzling.


  • Its greatest to make use of a big baingan/eggplant/aubergine for this recipe. The small selection doesn’t have the identical flavour
  • You’ll be able to roast the baingan within the oven however the finish consequence won’t be smoky
  • Baingan Bharta within the oven: To roast within the oven, make slits within the baingan, stuff the slits with garlic and rub a little bit oil throughout. Roast in a 200C oven for 45-50 minutes. Then comply with directions from Step 2 within the recipe


Energy: 211kcal | Carbohydrates: 20g | Protein: 3g | Fats: 15g | Saturated Fats: 1g | Sodium: 71mg | Potassium: 632mg | Fiber: 8g | Sugar: 10g | Vitamin A: 916IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 1mg

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