Baingan Bharta

Baingan Bharta or Ringla no olo (in gujarati) is a spicy and flavorful curry or sabzi recipe. Baingan/eggplant is roasted on flame, mashed and cooked in onion-tomato gravy. The highlight of this recipe is the smoky flavor of roasted eggplant.

The most important part of this dish is to roast the eggplant over flame. There are a few steps to be followed while roasting :

  • First of all, we need to prick eggplant or make cuts using a knife.
  • Apply generous quantity of oil over it.
  • Roast it on the flame till its skin is completely charred and can be peeled off with a knife easily. At the same time making sure that eggplant is properly cooked from inside.

You can serve Baingan Bharta with Bajra na Rotla and Kadhi.

If you are looking for more Indian Curry/Sabzi recipes, then do have a look at other recipes on the blog like –

Kaju Karela 
Mixed Vegetables in Spinach Gravy
Bhindi Masala
Sev Tamatar ki Sabzi
Rajma Masala
Pumpkin Sabzi

Check out the video recipe below. For more video recipes, subscribe to our Youtube Channel

Baingan Bharta

Prep Time: 15 minutes

Cook Time: 30 minutes

Serving Size: 3-4

Baingan Bharta

Ingredients (1 Cup = 200 ml)

  • 3 large eggplant/baingan/brinjal
  • 6-7 medium sized tomatoes, coarsely pureed
  • 2 medium sized onions, chopped
  • 5 garlic cloves, chopped
  • 3 tablespoon oil + oil to apply on brinjals
  • ¼ teaspoon rai/mustard seeds
  • ½ teaspoon cumin seeds/jeera
  • 1 green chili, cut into 2 pieces or chopped
  • ¼ teaspoon hing/asafoetida
  • 2 teaspoon coriander powder/dhania powder
  • 2 teaspoon cumin/jeera powder
  • salt to taste
  • 1 tablespoon chopped green garlic
  • 1 tablespoon chopped coriander leaves

Lets Begin...

  1. Wash and pat dry all the brinjals. Prick them with a fork or make cuts using a knife. Apply oil over them.
  2. Switch on the flame and roast the brinjals on low to medium flame. Keep turning in-between so that it gets evenly cooked from all sides. You will notice that the skin will turn black and brinjal will shrink completely. Make sure brinjal gets properly cooked.
  3. Remove on a plate and allow to cool.
  4. Peel off the skin using a knife. Remove stem and mash the brinjal using a potato masher. You can remove the seeds if you want.
  5. Heat oil in a pan and add mustard seeds. Once the seeds crackle, add cumin seeds and let it crackle. Now add green chilli, hing and onions. Sprinkle salt and saute over medium flame for 3-4 minutes.
  6. Now add chopped garlic and saute for about 2 minutes.
  7. Now add coarsely pureed tomatoes and cook till oil separates from pan.
  8. Now add all the spice powders - dhaniya powder, jeera powder and salt. Mix well and cook for 1-2 minutes.
  9. Add mashed eggplant and mix well. Cook for another 4-5 minutes.
  10. Finally add chopped green garlic and chopped coriander leaves, mix well and remove from flame.
  11. Serve Baingan Bharta with roti/paratha or bajra rotla.



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