Baingan ka Bharta Recipe – Mashed Smokey Eggplant Recipe

Baingan ka Bharta Recipe is something I am really crazy about….

I just love the smokey flavor of it. The recipe that I am sharing with you today is best served along with paratha or, chapati whereas the normal plain bharta recipe is normally served along with khichdi. I like both versions of bharta because of its smokey flavor. Mostly people from Bihar/Jharkhand make the simple version of baingan ka bharta, and the people from Punjab makes the version that I am showing you.

Some people add ginger-garlic and masala as well. However I avoid using any of these things and the reason behind this is that these things take away the natural smokey flavor of the bharta and what you get is the typical flavor of the masalas.

So let’ s check out the recipe now….

baingan ka bharta




Baingan ka Bharta Recipe – Mashed Smoky Eggplant Recipe

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 2-3


  • Brinjal/aubergine/eggplant/baingan - 1
  • Onion - 2 (finely chopped)
  • Tomato - 2 (finely chopped)
  • Green chilli - 2 (finely chopped)
  • Coriander leaves - handful (finely chopped)
  • Turmeric powder - a pinch
  • Red chilli powder - 1/2 tsp (as per the taste)
  • Cumin seeds - 1/2 tsp
  • Oil - 2 tsp
  • Salt - as per the tastes


  1. Rinse the baingan in water and pat dry with a kitchen towel.
  2. Slit the baingan from a little below the top to the the base of the baingan.
  3. Apply some oil all over and keep it for roasting on an open flame.
  4. Keep turning the eggplant after a 2 to 3 minutes on the flame, so that it gets cooked evenly.
  5. Roast the baingan from all the sides until it gets cooked completely.
  6. You can use the knife or fork to pierce the baingan to see if it is cooked.
  7. Once the baingan gets cooked remove the baingan from the stove and let it cool down.
  8. Now peel the baingan and mash the pulp thoroughly and keep aside.
  9. Heat oil in a kadai or pan.
  10. Add cumin seeds and let it splutter.
  11. Now add chopped onions, turmeric, salt and saute till translucent.
  12. Add chopped green chilies and saute for a minute.
  13. Add in the chopped tomatoes and mix it well.
  14. Fry until oil starts separating from the mixture.
  15. Now add the red chili powder. Stir and mix well.
  16. Add the mashed baingan and stir well.
  17. Keep it on a medium flame for about 3-4 minutes stirring in between.
  18. Add coriander leaves and mix well.
  19. Turn off the flame.
  20. Serve Baingan Bharta with indian bread/rotis, khichdi or plain dal chawal.
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1 thought on “Baingan ka Bharta Recipe – Mashed Smokey Eggplant Recipe

  1. Smoky eggplant sounds delish! I love all the different options with Indian cuisine. Your pictures are so stylish!

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