IndianMain course

Baingan Bharta

Name: Baingan Bharta
Prep time: 20 min
Cook time: 58 min
Total time: 149 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 large Aubergine; ½ cup Onion; 1 cup Tomatoes; 6 cloves Garlic; 1 Green Chilli; ¼ teaspoon Red Chilli Powder; 1.5 tablespoon Oil; 1 tablespoon chopped Coriander Leaves; as required salt

Baingan Bharta is a smoky, mashed aubergine dish, simmered with an onion and tomato masala. The deep, smoky character comes from roasting the aubergine directly over an open flame until its skin is charred and the flesh is completely tender. Once roasted, the aubergine is peeled and chopped, then folded into a rich base of sautéed onions, garlic, green chilies, and tomatoes, cooked until the oil begins to separate. A scattering of fresh coriander brightens the finished dish. Serve it warm with flatbreads like phulkas or rotis, or alongside a simple rice.

Recipes.zone

August 28, 2026

Back2h 29mServes 4Medium

Cook mode

spicy bun

10 steps · 2h 29m total

Roast the Aubergine

Rinse the aubergine and pat it completely dry. Rub a little oil all over its skin, then place it directly over an open flame on your stovetop. Turn the aubergine every 2 to 3 minutes, ensuring it cooks evenly on all sides.

For an extra layer of flavor, you can embed a few garlic cloves into the aubergine before roasting to infuse them with smokiness.

Cool the Aubergine

Keep roasting the aubergine until it's completely cooked and tender; a knife should slide into the flesh without any resistance. Once it's ready, remove it from the flame and immerse it in a bowl of water to cool down quickly.

Add Dhungar Smoke

For an extra layer of smokiness, try the dhungar technique. Heat a small piece of natural charcoal over a flame until it's glowing red and smoking. Make a few small cuts on the roasted aubergine.

Place the hot charcoal in the same plate as the aubergine, add a few drops of oil onto the charcoal, and immediately cover the entire plate tightly with a large bowl. Let the smoke infuse for 1 to 2 minutes; a minute is usually enough for a subtle smokiness. This step can also be done after the bharta is fully cooked.

Peel and Chop

Once the roasted aubergine is cool enough to handle, peel off its charred skin. Finely chop the cooked aubergine, or mash it, depending on the texture you're aiming for.

Sauté Onions and Garlic

In a kadai or a wide pan, heat the oil over medium heat. Add the finely chopped onions and garlic, then sauté them until the onions turn translucent and soft, taking care not to let them brown.

Add Chilies

Stir in the chopped green chilies and continue to sauté for another 1 minute, until they become fragrant.

Cook Tomatoes

Add the chopped tomatoes to the pan and mix them well with the onion-garlic mixture. Continue to sauté the tomatoes until the oil begins to separate from the mixture, which shows they've cooked down properly.

Add Spices and Aubergine

Stir in the red chili powder and mix thoroughly. Then, add the chopped cooked aubergine to the pan.

Simmer the Bharta

Mix the chopped aubergine very well with the onion-tomato masala until everything is fully combined. Season with salt to taste, then stir and sauté for another 4 to 5 minutes, allowing the flavors to meld together.

Garnish and Serve

Finally, stir in the fresh coriander leaves or use them as a garnish. Serve your Baingan Bharta hot with phulkas, rotis, chapatis, or even plain rice.

Baingan Bharta

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