Thursday, May 23, 2013

Baigan Ka Bharta!!!

I have never been fond of Baigan per se and as a kid I used to hate Baigan Bharta! I never liked that burnt smell that came with the dish. Surprisingly my taste buds have changed and I have started liking the same dish now. Come to think of this, my taste buds changed a lot post my pregnancy. Hormonal changes I guess.

Now let’s get on with the recipe of Baigan ka Bharta which is made quite often in my kitchen.

Baigan Ka Bharta (serves four)

Baigan (Brinjal) – 2 Medium Sized
Garlic - 3 cloves for roasting & 6-7 for the bharta
Ginger – 1” piece
Oil - 2 Tbsp
Onion - 2 Medium sized, finely chopped
Tomato - 2 medium sized, finely chopped
Green Peas- 1/4 cup (optional)
Boiled Potato- 1 mashed (Optional)
Cilantro leaves- 2 Tbsp
Curd - 1 tbsp (optional)

Jeera - 1 teaspoon
Salt -   To Taste
Red Chili Powder- To taste
Dhaniya Powder - 1 Tbsp
Turmeric Powder - 1 Teaspoon

How to make it
Wash the Brinjal’s, wipe them dry, apply a little oil and then make cross slits on each side of the brinjal. In those slits insert the garlic.

Then put them on medium flame. Keep turning them and cook till a knife goes through the baigan. Once they are roasted keep them aside to cool. The aroma which fills in the kitchen with the roasting is just so awesome that I cannot tell you. Once the brinjal cools down remove the skin and mash it into a paste.

Now pour the oil in a skillet, once it is hot add the Jeera and as it starts sputtering add the ginger garlic paste & then the green peas. Let it cook for a minute & then add the onions (don’t forget to add a pinch of salt in it; it helps in cooking the onions a little faster). Once the onion turn brown add all the spices.

Bhunofy it till the oil starts separating from the mix (in about 3-4 mins?) and then add the chopped tomatoes. Cover the whole thing and let the tomato cook. Once they are tender add the curd and bhunofy the masala for 5 mins. Now add the mashed Brinjal & the boiled potato.

Cook for 5 mins on high flame and then reduce the flame. Cook for 5-10 mins, garnish with cilantro leaves and serve it with hot roti’s, onion & green chilly.


  1. I made baingan bharta just a few minutes ago. Wish had seen this recipe earlier. I liked the idea of slitting and putting garlic in the brinjal. Have never done/seen/heard that and never added boiled potato too.
    Will try it minus the potato part!

  2. Excellent preparation.. Looks yummy.. I'm drooling over the pictures.. I'm a new blogger... Do visit my blog..

  3. Wow! BB is one of my fave dishes and I am the pro in the family when it comes to making it - but this version with curd and potato!! SUperb - I have never thought about making it this way - sounds yummy! I have used green capsicums before and that was awesome too. Plus the way u roast it with teh garlic in the brinjal....nice!!!

  4. Wow, inserting garlic in the baingan sounds exciting
    i sure am going to try it..