Spicy Baigan ka bharta

Roasted eggplant Bharta
How to roast eggplant for baingan bharta

This Baigan ka bharta (Hindi) is basically a North Indian version but is made everywhere now. There are many eggplant recipes but I like this way of cooking eggplant because I do not like to eat eggplant skin.

It is made from roasted eggplant (also called as brinjal, baingan / baigan (hindi), vangi(marathi), badnekai(Kannada), Katrikai(Tamil).

This is roasted and mashed brinjal recipe is known as vangyache bharit(Marathi), baingan bharta(Hindi), badnekayi gojju(Kannada),

This is a easy eggplant recipe and it is served with flat breads like chapati, roti, nan, bhakri - jowar/sorghum roti or bajra/pearlmillet roti.

Mother always made Baingan bharta with curd (yogurt), which I love.

There is also another recipe from Maharashtra which is called 'chinch gulache vangyache bharit' in marathi. Try those recipes too. You will like them if you like brinjal / eggplant.

Roasted eggplant with skin

Baingan ka bharta - vangyache bharit

For this recipe we use Roasted eggplant. Find here How to roast eggplant on the stove top.

After the eggplant is roasted, remove skin from the roasted eggplant and mash the flesh with a potato masher or with a fork.

Use this mashed eggplant for making the baigan bharta recipe given below.

How to make baingan ka bharta

Ingredients for baingan ka bharta for 2-3 servings

mashed roasted brinjal

Roasted and mashed eggplant - 1 1/2 cup
Finely chopped onion - 1 1/2 cup
2 large Ripe tomato, chopped or made into puree - 1 cup
Salt - 1 tsp or according to taste
Fresh coriander leaves - 1 tbsp chopped finely.
Red chili powder - 1 tsp or according to taste

Ingredients for tempering:

Vegetable Oil - 1 tbsp
Mustard seeds - 1/4 tsp
Cumin seeds -1/4 tsp
Green/red chili - 1 or 2 slit
Hing (asafetida) 1/4 tsp
Curry leaves - 5-6

Optional ingredients

Garlic - 1 tsp paste or chopped finely.
Ginger - 1 tsp paste or chopped finely
Sugar or jaggary - 1 tsp or as per taste. I added jaggery
Garam masala - 1/4 tsp to 1/2 tsp, according to taste
Kanda lasun masala(optional) - 1 tsp, this adds more flavor and spicy heat.

Step by step instructions for making baigan ka bharta

1. Heat oil in a pan. Add mustard and cumin seeds.

When they stop spluttering, add 1/4 tsp hing, fry for a few seconds.

2. Add 1 1/2 cups of finely chopped onion. Mix well with with tempering. Stir fry for 2 minutes.

3. Add few curry leaves(optional).

4. Add 1/4 tsp turmeric powder.

5. Mix well. Cook till onion is transparent.

6. Add 1 tbsp ginger garlic paste. You may add more if you like.

7. Continue stir frying for 3-4 minutes till onion is cooked.

8. Add finely chopped or puree of 2 large tomatoes.

9. Mix tomato well with cooked onion continue cooking for 3-4 minutes or till oil separates.

10. Add 1 tsp salt, more or less as per taste.

11. Add 1 tsp red chili powder and 1 tsp garam masala.

12. Add 1 tbsp cumin seed and coriander seed (dhania jeera) powder.

13. Add 1 tsp jaggery. You may add sugar instead of jaggery.

14. Mix well.

15. Cover and cook for 3-4 minutes. Stir once in between.

16. The onion tomato are cooked well with the spices.

17. Add the roasted and mashed eggplant/brinjal. Mix.

18. Cover and cook for 3-4 minutes. Stir in between.

19. Add 1 tsp kanda lasun(onion and garlic) masala. This is optional but adds extra flavor. It is more spicy too.

20. Mix well and cook for another minute stirring.

21. Add chopped coriander leaves. Mix well.

22. Baingan ka bharta is ready to serve. Keep covered till serving time.

Serve with nan, paratha, chapatti or bhakri (jowar / sorghum flat bread).

This is served hot or at room temperature.

Enjoy

Tips and variations

You may add dry red chili or green chili.
You need not fry too long after adding the mashed eggplant as it is already cooked. It is just to mix the flavors which won't take long.
You can store this bharta in the fridge. It will keep for 2-3 days.