Baingan Bharta is a very popular North Indian dish in which eggplant is grilled on direct fire/oven. It is then mashed and cooked with sauteed onion & tomato and finally garnished with fresh cilantro leaves.

This is my husband’s hot favourite and this recipe also comes straight from him. A foolproof recipe which will never fail you.

The difference between this recipe and others is that the onions and tomatoes are not sauteed for a long time instead cooked together with the mashed eggplant. The only spice used here is Garam masala apart from Turmeric and Salt.

Lets jump straight to the recipe with step by step pictures.

Serves – 2 people



  • 1 Eggplant washed
  • 2 medium size onions (chopped)
  • 2 medium size tomatoes (chopped)
  • 4 garlic cloves
  • a small piece of ginger (chopped)
  • 2-3 green chillies (chopped)
  • 1 tablespoon garam masala
  • salt to taste
  • ½ teaspoon turmeric
  • 3 tablespoon oil and 1 teaspoon clarified butter
  • cilantro leaves for garnishing


Make 4 slits on the eggplant and insert garlic clove in each slit. This step infuses a nice garlic flavour in the eggplant and enhances the taste of the dish.

Now place the eggplant on stove top in medium flame and roast the eggplant from all sides.  You can also use skewers if the eggplant refuses to stay on a particular side. The eggplant will be charred well. Once done try inserting a knife and if the knife easily pokes in, this means that the eggplant is roasted well. The skin of the eggplant will get blackened.

Once the eggplant is roasted remove it from the stove top and immerse in a bowl full of water and let it cool.

Once the eggplant is cooled off remove the skin. Keep the garlic cloves aside (chop them) and mash the eggplant well. (Don’t wash off the eggplant while removing the skin. Washing it off might not give smoky flavour to the dish.)

Now heat oil + clarified butter in a pan and add chopped onions. (Clarified butter enhances the flavour tremendously) Saute for 3-4 minutes and stir in between. Remember not to saute the onions for too long. (The onions should be whitish in colour) Then add finely chopped ginger and garlic. Stir for 2-3 minutes and then add tomatoes and green chilly.

Cover the lid and cook tomatoes for another 3-4 minutes without mashing them. The tomatoes should not be too mushy. Now add turmeric, garam masala and salt to taste. Stir well and add mashed Eggplant.

Mix the mashed eggplant well with the mixture, close the lid and cook in medium flame for 10-15 minutes stirring in between.

Your Baingan ka Bharta is now ready. Garnish with chopped onions and cilantro leaves and serve with hot roti/chapati.