Baigan Bharta (Indian Eggplant Curry)

Baigan Bharta (Indian Eggplant Curry) - Plattershare - Recipes, food stories and food lovers
Craft a smoky and delicious Baigan Bharta, a classic Indian eggplant curry, with our easy-to-follow recipe! This vegetarian dish transforms roasted eggplant (brinjal) into a flavorful masala with onions, tomatoes, and warming spices.
Explore the depths of Indian cuisine as you roast the eggplant to smoky perfection and create a satisfying curry perfect for weeknights or special occasions. Discover how to make Baigan Bharta in your own kitchen today!
4.50 from 6 votes
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Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Served As: Brunch, Dinner
Recipe Cuisine Type: Homestyle Cooking, Indian, North Indian
Recipe Taste: Salty, Spicy
Calories 168 kcal
Servings 4


  • 750 gm Brinjal Eggplant, Aubergine, big sized
  • 2 tbsp Refined Oil
  • 1 Cumin seeds
  • 2 Onions finely chopped
  • 5 Tomato finely chopped, large
  • 1 Ginger finely chopped, 1 inch piece
  • 2 Green Chillies finely chopped
  • 1 tsp Red chili powder
  • 1-2 tsp Salt or as per taste

For the Garnish

  • 1 tbsp Coriander finely chopped

For the roasting

  • Live coal as required


  • Wash, pat dry and prick the Brinjal. Apply a little oil. Roast them over live coal, until the skin scorches and starts peeling off and the brinjal starts to shrink.
  • Keep in cold water and remove the skin and the stem.
  • Cut into half lengthwise and check for it being not spoilt, decayed. Mash the pulp completely.
  • Heat oil in a non-stick kadai.
  • Add the cumin seeds let them crackle / splutter, add onion and cook till translucent.
  • Add ginger and green chilies and cook for one minute. Add red chilli powder and add the tomatoes let them cook for 10 minutes, till the oil oozes out.
  • Now add the mashed roasted Brinjal pulp. Cook for seven 08 to 10 minutes over medium heat, stirring continuously.
  • Add salt to taste.
  • Serve hot garnished with chopped coriander leaves.
  • Goes best with phulkas.

Recipe Notes

  • You may oven roast the brinjal or roast over a live flame, I personally suggest live coal to give the bharta a smoky flavor.
  • If you are a garlic lover then add chopped garlic to the tempering.
About the Author: This recipe has been shared by Chef Reetu Uday Kugaji who believes that food that she cooks should touch heart and soul of the person and she dedicates all her success to her Angel Mother. 
Works as Speciality Chef with Percept KnoriginCinecurryChefsutra and as a Food Author with PioneerchefPinksworthTanyamunshiMangobunchPlattershareWomenplanet
Website: Chefreetuudaykugaji, Facebook: Food For Thought, Twitter: @chefreetuudayk, Instagram: @chefreetuudaykugaji

Please appreciate the author by voting!

4.50 from 6 votes

Recipe Nutrition

Calories: 168kcal | Carbohydrates: 24g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 679mg | Potassium: 896mg | Fiber: 9g | Sugar: 14g | Vitamin A: 1483IU | Vitamin C: 32mg | Calcium: 50mg | Iron: 1mg

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