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baingan ka bharta
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5 from 2 votes

Baingan bharta recipe

Baingan Bharta is simple and easy Punjabi cuisine made with fire roasted Eggplant , mashed with onion , tomatoes and spices. Gets ready within 20 minutes and pairs well with roti and parathas.
Course Side Dish
Cuisine Indian, North Indian
Keyword Gluten Free, Healthy, Punjabi, Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 People
Calories 143kcal
Author Muktha H S


  • 500 grams Eggplant
  • 5 garlic cloves
  • 2 no Onions, or 1 cup , finely chopped
  • 2 no Tomatoes, finely chopped
  • 2 no Green chilli, finely chopped
  • 1 teaspoon Garlic, finely chopped
  • 1 teaspoon Ginger ,grated
  • 2 tablespoon Mustard Oil or any cooking oil
  • ½ teaspoon Red Chilli powder
  • ½ teaspoon Coriander powder
  • 11/2 teaspoon Salt or as required
  • 2 tablespoon Fresh Coriander leaves


  • Wash whole Baingan /Eggplant , pat it dry with kitchen napkin.
  • Slit and check for worms, if any. Now insert 4-5 garlic cloves into egg plant. Grease whole eggplant with 1 teaspoon of oil.
  • Keep it over a fire , rotate and roast it on all sides until skin is completely charred.
  • Once cooled, peel the skin and mash eggplant along with garlic cloves with a fork and set it aside.
  • In a Kadai /deep pot, heat 2 tablespoon of oil. Add chopped garlic, ginger, green chillies and onions. sauté until onions turns translucent.
  • Add red chilli powder, coriander powder and mix well .
  • For this add chopped tomato, ½ teaspoon salt and cook until tomatoes are completely mushy and oil rises to the surface.
  • Now add mashed egg plant and mix well.
  • Adjust salt and add fresh coriander leaves.
  • Mix well and serve with roti or paratha



  • After Roasting the egg plant , you can put roasted eggplant in cold water ,It helps in easy removal of the skin.
  • You can also cook tomato first and then add eggplant or vice versa .


Calories: 143kcal