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Baingan Bharta – Smoked Eggplant Curry

Baingan Bharta is a rustic North Indian dish made from fire-roasted eggplants mashed with onions, tomatoes, and spices. Known for its smoky aroma and earthy flavors, it is especially popular in Punjab and Uttar Pradesh. The name “bharta” refers to a mashed preparation style, and this dish is often cooked during winter when fresh eggplants are abundant.

Nutrition & Benefits:
Eggplants are low in calories and rich in antioxidants, making Baingan Bharta a healthy vegetarian option.

Serving Suggestions & Variations:

  • Best served with hot rotis, parathas, or rice.

  • Add peas to make “Baingan Bharta with Matar.”

  • Garnish with fresh coriander and green chilies for extra punch.

Cooking Tips:

  • Roast eggplant directly on open flame for authentic smoky flavor.

  • Peel off skin only after cooling slightly.

  • Mash eggplant well to blend flavors evenly.

FAQs:

  • Is Baingan Bharta vegan? → Yes, it’s naturally vegan.

  • Can I make Baingan Bharta without roasting? → You can oven-roast or air-fry, but traditional flame roasting gives the best flavor.

  • Why does my Baingan Bharta taste bitter? → Use fresh, firm eggplants and roast properly to avoid bitterness.

Baingan Bharta – Smoked Eggplant Curry

Baingan Bharta is a flavorful North Indian dish made with roasted eggplant, mashed and cooked with onions, tomatoes, and spices. Known for its smoky aroma, it’s a rustic favorite.
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Prep Time 10 minutes
Cook Time 35 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Indian, North Indian
Calories: 190
Ingredients Method Notes

Ingredients
  

Ingredients:
  • 2 large eggplants roasted & mashed
  • 1 onion chopped
  • 2 tomatoes chopped
  • 2 green chilies optional
  • 1 tsp ginger-garlic paste
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • 1 tsp chili powder
  • 1 tsp coriander powder
  • 2 tbsp oil
  • Salt to taste

Method
 

Instructions:
  1. Roast eggplants over flame or oven until charred, peel skin, mash.
  2. Heat oil, add cumin seeds, onions, sauté until golden.
  3. Add ginger-garlic paste, tomatoes, spices, cook till soft.
  4. Mix in mashed eggplant, cook for 10 minutes.
  5. Garnish with fresh coriander.

Notes

Serving Suggestions:
  • Serve with chapati, roti, or paratha.
  • Pairs well with jeera rice and dal tadka.
  • Add raw onions and green chili on the side for rustic flavor.