Recipe: Baingan Bharta


  • Onion – 1, cut.
  • Tomatoes – 2-3, diced.
  • Green chili – 1, cut.
  • Garlic – 1-2 cloves, cut.
  • Large purple brinjals (eggplants) – 2.
  • Cardamom – 2 pods.
  • Cumin seeds – 1/2 teaspoon.
  • Salt to taste.





Peeled brinjals.

  • Roast the brinjals on an open flame, till they become soft and juicy (they will actually start dripping).
  • Peel them.
  • In about 3 teaspoons of vegetable oil, fry the cumin seeds and powdered cardamom till the cumin seeds pop.
  • Add the green chili and garlic and fry.
  • Add the onion and fry till it turns translucent.
  • Add the tomatoes and continue to fry.
  • Cut the roasted and peeled brinjals and add them to the onion and tomatoes.
  • Cook till the brinjal turns soft.
  • Add salt to taste.


Baingan Bharta.


6 thoughts on “Recipe: Baingan Bharta

  1. Pingback: Vankaya Pachadi (Brinjal/Eggplant Chutney) | ãhãram

  2. Pingback: North Karnataka Badanekai yenagai/ Small purple Brinjals in a sweet & nutty sauce | Keli Paan

  3. Pingback: My Kids, India’s Food | Journeys of the Fabulist

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