Tuesday, April 7, 2020

Baingan Bharta | Smoked Indian Eggplant Curry

Baingan Bharta, a delicious side dish made from the eggplants and it's quite popular all over Indian sub continents. Traditionally the eggplants are fire roasted then minced and added into the spicy onion tomato masala. 

Currently in our place, we're having only class top cooking stove and there is no provision for direct fire cooking at this time, so i have been using the oven to roast the eggplants until it's bit charred on the top. 

I haven't tasted the baingan bharta until i tried on my own, so can't compare the traditional way  with oven roasted way, but i can assure that this curry is so good with wonderful flavor. You have to trust me on this because these are the words from one who had great aversion on eggplant once. 

Right from childhood, i had this great aversion of eggplant/brinjal. Though i have been using it in my cooking, the eggplants are eaten by ST only, not me once, finally can overcome my aversion with this curry around 4 months back. 

For ST lunch box only, i had prepared this curry for first time, after packed, left with some, gave it a try and kind of like it and now it became the regular side dish for our rotis. Every one who knew my food preference actually surprised to see me eating baingan bharta now, still don't know that i can eat eggplants in any other forms!! 

Ok,thank you for reading my eggplant aversion story, now let's check out how to make this delicious curry.

Baingan Bharta | Smoked Indian Eggplant Curry

Preparation Time : 10 mins | Cooking Time : 50 minsServes :
Recipe Category: Curry | Recipe Cuisine: Indian
Baingan Bharta, Eggplant, Curry, Side Dish For Chapathi, Best Baingan Bharta,Smoked Eggplant Curry, Brinjal Curry, Baingan Bharta, a delicious side dish made from the eggplants and it's quite popular all over Indian sub continents.
Eggplant(medium size) - 1 
Onion(small) - 1
Tomato - 2 
Ginger Garlic paste - 2 tsp
Oil - 1 tbsp
Cinnamon - 1 inch piece
Cloves - 4 
Cardamon -1 
Cumin seed - 1/2 tsp
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 to 3/4 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Salt - to taste
Dried kasthuri methi - 1/2 tsp
Coriander leaves - few
Cooked Peas - 1/2 cup(optional)

Preheated the oven @ 450 F . Line the baking tray with parchment paper and then wash eggplant, pat dry well and apply oil evenly on the eggplant and bake it for 25-30 mins or until the top browns a little.
Let it cool a bit and then remove the eggplant skin and chop them into fine pieces.Cut the onions and tomatoes into small pieces.Heat the oil in a kadai, add cinnamon, cloves and cardamon into it and fry for 30 secs.Then add the  onions and  saute till onions became translucent. 
The add the ginger garlic paste, saute till it's aromatic and then add the tomatoes.
Saute till the tomatoes are mushy and then add the spice powder(turmeric, red chili, coriander and garam masala powder) and salt. Saute the masala till it's aromatic and the raw smell is gone.
Then add the eggplant ,give a good mix and add the required water.
Let it bring into boil and cover cook for 10 mins or until everything comes together.
Finally add the cooked peas, kasthuri methi & coriander leaves and switch off the flame. 
Tasty and healthy Baingan Bharta is ready.Serve it with your favorite roti. We had it with Palak Roti and for other roti varieties, check out here.

  • Make sure that the eggplant is well cooked in the oven, the skin should peel off easily from the eggplant,that's the sign of well cooked.
  • Depends on the oven and eggplant size, cooking time varies. 
  • Currently i have stock of yellow peas only, so used it. But usually green peas is used or you can totally ignore the peas.
  • It's mildly spicy, add more or less of spices as per your liking.


  1. How much water? It ways required water but in the ingredient list there is no water listed. Thanks

    1. You can add 1/2 cup to 1 cup of water depends on the consistency you like.