How to Make Baingan Ka Bharta (Roasted Eggplant) at Home

About Baingan Ka Bharta:

Baingan ka bharta/roasted eggplant mash  is a very popular North Indian Punjabi Dish which is made with smoky roasted eggplant, Indian spices, and herbs.  This recipe goes well with roti, paratha, or with rice as a side dish.  Baingan ka bharta is basically fire roasted eggplant mash cooked with Indian spices and herbs.

Benefits of Eggplant (Brinjal):

  1.  Great source of vitamins and mineral.
  2.  Improves digestion.
  3.  Good for bone health.
  4.  Prevents cancer.
  5.  Prevents anemia.
  6.  Good for heart health.
  7.  Increases brain function.


  • 1 large eggplant (bharha baingan or brinjal).
  • 1 medium sized onion finely chopped.
  • 2 medium sized tomatoes finely chopped.
  • 5 to 6 garlic cloves finely chopped.
  • 1-2 whole green chillies or to taste.
  • 2-3 whole garlic cloves.
  • Finely chopped green chillies to taste.
  • 1/2 teaspoon red chilli powder or to taste.
  • 1 teaspoon coriander powder.
  • 1/2 teaspoon cumin powder.
  • 1/2 teaspoon cumin seeds.
  • 2-3 tablespoons of mustard oil or any kind of cooking oil.
  • Salt to taste.
  • Some finely chopped coriander leaves.

Roasting the Eggplant (Brinjal):

  1.  Wash the eggplant and pat dry with kitchen towel or kitchen tissue and make few slits all over the eggplant with a knife and brush the eggplant with oil.
  2.  Now, in those slits, insert 2-3 cloves of garlic and 1-2 green chillies or to taste.  Put the eggplant directly on heat and roast until it roasted completely and tender turning often for around 10 minutes.
  3.  When eggplant is well roasted and tender, remove the eggplant from heat and let the eggplant to cool down.
  4.  Once it is cooled, remove the skin and transfer the roasted eggplant to a bowl and mash the roasted eggplant with roasted garlic and roasted green chillies with help of a fork or potato masher or even you can chop the eggplant with a knife or use your hand to mash the roasted eggplant.  Keep aside the mashed eggplant for later use.

Method of Making Baingan Ka Bharta (Roasted Eggplant Mash):

  1.  Take a kadai or pan and turn on the flame.
  2.  When Kadai is hot, add 2-3 tablespoons of mustard oil or any kind of cooking oil of your choice.
  3.  When oil is hot, add 1/2 teaspoon cumin seeds and let it splutter.
  4.  Then add finely chopped onions and garlic and saute them on a medium to high flame until onion turns translucent, do not brown the onions and garlic.
  5.  Then, add finely chopped green chillies to taste and mix well.
  6.  Then, add finely chopped tomatoes and salt to taste and mix well.
  7.  Now cover the lid and cook the tomatoes on a low to medium flame until tomatoes are soft and mushy.  Stir occasionally.
  8.  Now add red chilli powder to taste, 1 teaspoon coriander powder, and 1/2 teaspoon cumin powder and mix them well.
  9.  Now cook the masala on a low to medium flame for 3-4 minutes or until oil gets separated from the masala.
  10.  Now add mashed eggplant and mix well.
  11.  Now cook the roasted eggplant with the masala on a medium flame for 5-7 minutes and stir occasionally.
  12.  Now turn off the flame and garnish the baingan ka bharta with some finely chopped coriander leaves.
  13.  Serve this baingan bharta with roti, parathas, or with rice as a side dish.