Smokey Flavoured Baingan ka Bharta

Copy Icon
Twitter Icon
Smokey Flavoured Baingan ka Bharta


yummy and full of flavours

Cooking Time

Preparation Time :15 Min

Cook Time : 20 Min

Total Time : 35 Min


Serves : 4
  • 1 nos large aubergine or bharta baingan

  • 1/2 cups onion, finely chopped

  • 1` cups tomatoes, finely chopped

  • 5-6 nos medium garlic cloves, finely chopped

  • 1 nos green chili, chopped

  • 1/4 tsp red chili powder or add as required

  • 1 tbsp mustard oil

  • 1 tbsp coriander leaves,chopped

  • 1/2 tsp salt or as required

  • 1/2 tsp garam masala


  • Rinse the baingan in water. Pat dry with a kitchen napkin.
  • Apply some oil all over and embed some garlic cloves inside the baingan and keep it for roasting on an open flame with the help of a tong to get the smoky flavor of the baingan
  • Keep the baingan turning every 2 to 3 minutes on the flame, so that its evenly cooked.
  • Roast the baingan till its completely cooked and tender.
  • check with a knife. The knife should slid easily in baingan.
  • Remove the baingan and immerse in a bowl of water till it cools down.
  • Peel the skin from the roasted baingan And mash it.
  • In a kadai or pan, heat oil. Then add finely chopped onions and garlic. Sauté the onions till translucent.
  • Add chopped green chilies and saute for a minute.
  • Add the chopped tomatoes and sauté till the oil starts separating from the mixture.
  • Now add the red chilli powder, coriander powder, garam masala and mix well.
  • Add the mashed and cooked baingan and mix very well with the onion-tomato masala mixture.
  • Season with salt. Finally stir in the coriander leaves with the baingan bharta or garnish it with them.
  • Now for the smokey flavor - Place the red hot charcoal in the small plate and keep it over the bharta.
  • Add a few drops of oil on the charcoal. The charcoal would begin to smoke.
  • Immediately cover the bharta with a big plate so the smoke is not able to escape and infuses with the bharta.
  • Its ready to Serve with phulkas, rotis or chapatis, plain rice or jeera rice.