Baingan Bhartha

A North Indian speciality of roasted eggplant, skinned and made into a simple but exotic preparation.


  • Oil – 1 & ½ TBS
  • Asafetida – 1 pinch
  • Salt- As per taste
  • Red chili powder – ½ TSP
  • Coriander powder – ½ TSP
  • Turmeric powder –½ TSP
  • Garam masala – ½ TSP
  • Eggplant – 1 large size
  • Green onion – 2 cup
  • Green chilies –2 to 3
  • Garlic – 1 clove
  • Tomato – 1 medium size
  • Coriander leaves – for garnishing


  • Apply some oil no eggplant to cover its skin and roast it on direct flame on stove for around 5 to 7 minutes or until its cook evenly.
  • Change the sides of eggplant on stove while roasting it and press knife into eggplant to check whether it’s properly cook or not.
  • After eggplant cook properly, take out from stove and let it cool down and later on remove its skin and mash it with chopper.
  • Now add oil to pan on medium flam and add asafetida, green chilies and green onion to it.
  • Mix all well and cook it for 2 minutes.
  • Now add tomatoes and lets it cook until its get smooth.
  • After tomatoes cook, add all dry spices to it but crushes garlic in mortal and pastel and mix red chili powder to it and add garlic-red chili powder like that way. Don’t add both separately.
  • Let’s cook all spices for few seconds and then add mashed eggplant to it and mix it well.
  • Cover your pan and let your eggplant and spices cook for next 2-3 minutes.
  • You’re Spicy and tasty baingan ka bhartha is ready after 3 minutes. You can have this with bajri ka rotla or with any bread you like.

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