Baingan Ka Bharta | Indian Smoky Eggplant Curry

Eggplant CurryAfter lovely Padma of Padma’s Kitchen suggested I try Baingan ka Bharta, how could I resist? There are so many ways to cook this wonderful fruit, no matter what it is called – eggplant, aubergine, brinjal. What’s in a name?

This is an Indian dish, and the eggplant can be cooked directly over the gas ring of your stove. This style of cooking gives the eggplant a wonderful smoky flavour. (Better still, cook it directly over a wood fire or charcoal BBQ.)

Recipe Notes

For this dish, you can also cook the eggplant on a grill pan or under the griller or even in the oven.

But to get that wonderful smoky flavour, cook it directly over the gas ring of the stove. Just sit it on the gas ring. Keep turning every minute or so until the skin is very charred and the eggplant has collapsed.

Cooking eggplant

Cooking Eggplant

Cooking Eggplant

Cooking Eggplant

Cooking Eggplant

Let the eggplant cool a little, and then strip away the skin, leaving a wonderful mush of pure smoky eggplant.

Serving Notes

  • As part of an Indian meal.
  • Or with some flat breads, heated in the oven, and a tomato, salad greens and herb salad.
  • Or maybe with some baked green beans, or lightly boiled broad beans.
  • Sprouted mung beans with a little oil and lemon juice.
  • Add any yoghurt based pachadi.

Eggplant Curry
Baingan ka Bharta

Source : inspired by Padma but adapted from other recipes
Cuisine: Indian
Prep time: 5 mins
Cooking time: 15 mins
Serves: 4 – 6 people, depending how you use it


2 large eggplants
1 – 2 green chillies
1 onion
5 tomatoes, finely chopped
2 Tblspn ginger, finely chopped
2 cloves garlic, finely chopped
small piece tamarind, soaked in 0.5 cup boiling water, then strained and the tamarind water and any paste you can extract is used in the recipe
0.5 Tblspns jaggery
large pinch of turmeric
1 tspn Garam Masala
1 tspn Coriander powder
coriander leaves
2 – 3 cups water

for tadka
1 Tblspn ghee
1 dried red chilli, crushed
0.25 tspn fenugreek seeds
1 tspn black mustard seeds
2 tspn cumin seeds
(Add 1 large pinch asafoetida if you want to leave out the onions and garlic)

After cooking the eggplant on the stove, in the oven or under the griller, peel the skin off and mash the eggplant flesh thoroughly.

Chop the chillies and onion finely.

Chop the garlic and ginger together to form a paste.

Sauté the onions and chillies until the onions are translucent.

Add the garlic and ginger paste and stir fry for a couple of minutes.

Add the turmeric and after 0.5 minutes or so, add the eggplant flesh, diced tomatoes, jaggery, tamarind, salt and coriander powder.

Cook for half an hour, or longer if you have time, to allow the flavours to develop. Add water if necessary to keep a nice moist mixture.

Add the garam masala about 10 minutes before the end of cooking.

Heat the ghee in a frying pan. Add the tadka spices, allowing the mustard seeds to pop. Pour the spices and ghee onto the eggplant dish, stir, add the coriander leaves and serve.

You can stir through some curd or yoghurt if you wish.


Aloha 💚

About Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.
This entry was posted in 11 Late Spring, Eggplant, Indian, Side Dish, Spices and Herbs, VEGETARIAN and tagged , , , , , , , . Bookmark the permalink.

13 Responses to Baingan Ka Bharta | Indian Smoky Eggplant Curry

  1. Peter says:

    Us Greeks make Melitzanosalata (eggplant salad) and the best results are when you char the eggplants. I love that smoky flavour!


  2. sunita says:

    I too use the gas ring method…I add some salt, a little mustard oil and some chopped coriander…yummm


  3. lissie says:

    you have a beautiful blog! i love baingan bartha :))


  4. Srivalli says:

    that looks lovely…great way to eat eggplant!


  5. Nags says:

    I had to google and see whether i was right about mochakottai = butter beans. though I didnt see it documented anywhere clearly, the pics of butter beans I saw look compelling.

    Btw, thts a mean bhaingan there. Have never tasted it, shud try it one day :)


  6. VegeYum says:

    Thanks, Nags, for letting me know. There have been a few mochakottai recipes posted recently – now I can proceed with confidence, knowing they are butter beans. Thanks for your comment about the post. Hope you get to try it.

    Peter and Sunita, the taste is sooo good isn’t it? I am going to try your recipes too.

    Hi lissie, glad you found my blog. Love your pineapple wine!

    Srivalli, your blog is always such a delight. Love your post on burgers. Thank goodness for pregnancies!

    Hope you all get to eat smokey eggplant soon!


  7. shivapriya says:

    I use both big eggplant and small purple ones(Indian) for barta. Long back I posted it in my blog.


  8. TBC says:

    I am not a big fan of eggplant but Baingan Bharta is one dish that I make and eat sometimes :-)


  9. bindiya says:

    I just love this dish and it is one of the few my husband loves, a well made bharta is a delight with paranthas, yours looks good, I posted a recipe of my version too some time back, and I use the gas ring too!


  10. yogamum says:

    That looks amazing!


  11. VegeYum says:

    Hi yogamum – i have linked to your woyopracmo post. Great idea.

    bindiya, the gas ring trick is neat, isn’t it.

    TBC, so easy! so nice!

    shivapriya, it is such a wonderful dish, I guess a lot of people make it (each with variations) and post it. I had a lot of fun looking at different ones and choosing the way that I wanted to make it. I was keen to try the gas ring trick with Indian food.


  12. rusha says:

    this is yummy and its easy to make ,,,love it

    Thank you rusha. I hope that you enjoy it.


  13. Just picked some eggplant from the garden…off to try this now!

    Yay, nothing like eggplant straight from the plant. Hope you enjoyed it.


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