If you're looking for a flavorful, comforting vegetarian dish, this Easy Baingan Bharta Recipe is a keeper. Also known as Baingan Bartha or simply Bharta, this is a must-try. Made with smoky, mashed eggplant and infused with bold spices, this North Indian classic is as hearty as it is delicious. Traditionally prepared using large eggplants, Baingan Bharta is a beloved favorite among vegetarians - its rich texture and deep flavor make it a satisfying meat-free alternative that never disappoints.
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Why do you love this dish?
- A great-tasting dish that goes well with any bread or rice.
- It is very easy to make this dish once you have the eggplant roasted and mashed.
- A great option for vegetarians if you are looking for a change from the regular bhindi aloo ki sabji, alu gobi, paneer tikka masala, or chana masala!
- The spices, along with the onions and tomatoes, just like in the palak paneer sabji, make a great combination with the roasted and mashed eggplants.
Ingredients Needed
- Eggplant, the one without the seeds, is preferable to get a smooth consistency. Use the small ones for gravies like the bagara baingan recipe.
- Veggies - chopped tomatoes, onions, green chilies, ginger, bell pepper, and coriander leaves.
- Spices- turmeric, red chili powder, coriander powder, cumin powder, dry mango powder
- Salt to taste
Easy Baingan Bharta Recipe - How to make?
The first step is roasting the eggplants, and we use the large ones for this recipe.
- Traditionally, we slit the eggplant, grease it with oil, and roast directly over an open flame. This method imparts a rich, smoky flavor that gives Baingan Bharta its signature taste - a favorite among many. Once roasted, the eggplant is cooled under running water, making it easy to peel off the charred skin.
- If you prefer a mess-free alternative, you can also bake the eggplant in the oven or cook it in the microwave. For this recipe, I used the microwave method - it's quick and convenient. After cooking, scoop out the soft flesh and mash it well using a spoon or fork until smooth.
Once you have roasted and mashed the eggplants, a major part of the dish is complete. Sautee onions, tomatoes, green chilies, bell pepper, and ginger well. Add a few peas if you like. Add spices as needed and mix until well combined. Garnish with chopped coriander leaves.
- Step 1: Roast the Eggplant by slitting the sides and spraying it with oil. You can either use a microwave, a regular oven, or an open flame
- Step 2: Run it in cold water after cooling. The skin can be easily peeled using a fork.
- Step 3: The meat of the eggplant can be easily mashed using a fork as it has cooked and become soft.
- Step 4: Sautee chopped onions, peas, ginger, and green chillies.
- Step 5: Add tomatoes and spices.
- Step 6: Add the mashed eggplant and mix well.
This delicious dish is best eaten with rotis or rice. If you loved this dish, you may also love another dish made with eggplant called Bagara Baingan.
Useful Tips
- Use eggplants with few seeds to make this dish to get a smooth consistency. However, you can use the ones with seeds as well.
- Use large eggplants for this dish, it is easier to peel after charring.
- You can skip tomatoes if you don't like the tangy taste as much as we are already using the dry mango powder.
- Garnish with chopped coriander leaves and serve with chopped raw onions and sliced lemon on the side.
Related Recipes
Easy Baingan Bharta Recipe
Roasted Eggplant with spices and best goes with roti or rice
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Servings: 6
Calories: 58kcal
Ingredients
- 1 eggplant large
- 2 tomatoes finely chopped
- ½ cup peas
- 1 bell pepper chopped (optional)
- 2 tsp ginger finely chopped
- 3 green chillies finely chopped
- 1 onion finely chopped (small)
- ¼ tsp turmeric
- 1 tsp Red Chilli powder
- 2 tsp Coriander powder
- ½ tsp cumin powder
- ¼ tsp dry mango powder amchur powder
- 1 tsp salt or to taste
- ¼ cup coriander leaves chopped
Instructions
- Roast Eggplant by slitting the sides and spraying it with oil .You can either use a microwave, regular oven or open flame .If you use a microwave , heat for about 10 minutes. In an oven it will need to be baked for about 45 mins by turning it around half way through. A pair of tongs is helpful if used to roast on an open flame.
- Run it in cold water after cooling .The skin can be easily peeled using a fork.
- The meat of the eggplant can be easily mashed using a fork as it would have cooked and become soft.
- In a pan heat oil, add chopped onions and green chillies.
- Next add crushed ginger and sautee well.
- Add peas and chopped tomatoes and cook till it gets blended well and leaves oil from sides.
- Add all the spiced powders, salt and sautee.
- Add the mashed egg plant and and mix well.
- Garnish with chopped coriander leaves . Baingan bartha is ready to be served .
Notes
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- Use eggplants with few seeds to make this dish to get a smooth consistency. However, you can use the ones with seeds as well.
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- Use large eggplants for this dish, it is easier to peel after charring.
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- You can skip tomatoes if you don't like the tangy taste as much as we are already using the dry mango powder.
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- Garnish with chopped coriander leaves and serve with chopped raw onions and sliced lemon on the side.
Nutrition
Serving: 45g | Calories: 58kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 469mg | Potassium: 386mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1075IU | Vitamin C: 42mg | Calcium: 26mg | Iron: 1mg
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i love "Baingan Ka Bartha", Sorry but i took print 🙂
Glad to hear that , please free to take the printout and try. Thank you so much for stopping by!
Nisha
Baigan ka Bharta is such a treat to make. Your recipe sounds so good and I have grown up devouring them in the winter season. Your recipe details and presentation are helpful. Thanks
Hello, Wonderful to hear that you love baingan barta as well .It sure is a delicious dish . Thank you so much ,so happy to hear that the details and presentation is helpful. Have a great day! Also just to let you know I tried to visit your website but unable to access it .Is it temporarily down ?
Sounds Super delicious! Thanks for sharing Nisha
Thank you Smitha!
I made eggplant once and din’t care for it but I would definitely try yours!
Great to hear that Diane, You might like this recipe it's really good! Thank you for stopping by.
Eggplant is so versatile. Hope you are well Nisha 🙂
It indeed is a versatile dish Lorelle. Thank you for stopping by .I'm doing fine and hope the same with you as well.
Oooo this looks interesting. What's 'amchur powder'? I always learn something new from your recipes! Ditto the fact about egg plant being in the berry family. No way, really?! I never would have thought that. x
Hi Caz, Amchur is dry mango powder I will update it in the recipe . It is easily available in the Indian groceries and can be substituted with lime juice if you prefer. It being part of the berry family was astonishing to me too ! Thank you so much for stopping by .