Baigan Bharta |Bhaigan Barta | Eggplant Curry
Recipe type: Sidedish
Cuisine: Indian
  • Brinjal/Eggplant/Aubergine - 1 big
  • Onion - 1, big - finely chopped
  • Tomato - 3, finely chopped
  • Ginger garlic paste - 1 tsp
  • Cumin powder - ½ tsp
  • Coriander powder - 1 tsp
  • Chilli powder - ¾ tsp (Adjust according to your spice level)
  • Turmeric powder - ⅛ tsp
  • Garam masala powder - ½ tsp
  • Coriander leaves - few
  • Curry leaves - few
  • Oil - 1 tbsp + to grease brinjal
  • Salt - as needed
  1. Preheat the oven to 425 degree F. Place aluminium foil over baking tray
  2. Poke holes all around the brinjal using a fork and generously grease the brinjal with oil
  3. Change the oven setting to broil (low) cook till the skin shrinks and its smoked, turning the brinjal in between for even cooking in all sides. It takes around 23 - 28 minutes. Let it cool completely.
  4. Skin comes off easily (oil to do the magic). Roughly chop the birnjal or Mash the pulp with the fork
  5. Add oil to the pan and when oil is hot add curry leaves, ginger garlic paste and sauté for 30 seconds. Add onions and sauté till onions are cooked, and then add tomato
  6. After tomato is cooked, add garam masala, coriander powder, cumin powder, chilli powder, turmeric powder and allow it to cook for 3-5mins2015-04-06
  7. Add brinjal to the tomato onion mixture and 3 tbsp of water; Cook for 5-6 minutes
  8. Garnish with Coriander leaves and chipped onion and serve hot with roti
Instead of using oven, brinjal can also be done in stovetop or microwave the brinjals for 4 - 10 minutes till the skin shrinks (Depends on the microwave temperature, mine is 700 watt and it took 7 minutes. Keep an eye after 5 minutes)
Small brinjal can be used of big eggplant in that case cooking time may vary
Green Chilli and Chilli Powder combo can be used for extra spicy version
Can crackle Cumin seeds, in that case skip Cumin powder
Adjust the water quantity according to the consistency you desire your gravy
Recipe by Traditionally Modern Food at