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    Home » Brinjal recipe | Kathirkai recipes » Baigan Bharta | Bhaigan Barta | Eggplant Curry

    Baigan Bharta | Bhaigan Barta | Eggplant Curry

    September 15, 2015 By Vidya Srinivasan 65 Comments

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    Baigan Bharta | Bhaigan Barta | Eggplant Curry | roasted eggplant is a side dish prepared with egg plant(big brinjal). The flavour is from broiled Eggplant. Bhaigan barta tastes great with chappati (roti). I like to mix it with rice as well.

    I am one among the few at home who loves brinjal. My husband is not a huge fan of brinjal but at least  once in two weeks my grocery cart will have eggplant. Growing up I have enjoyed brinjal in the form of curry, sambar, Kara kuzhambu, gotsu, thogayal etc but my Ammanever prepared gravy for chappati using brinjal.

    When I was a kid, every time I go to restaurants, I see baigan bharta in the menu card and always wonder what it is. I see description it says curry with brinjal but never tried it. When I was in college one of my friends ordered this, after tasting the dish I kind of liked it.

    Brinjal taste reminded me of "Sutta kathrikai". Later I came to know its also prepared in the same way. Being a big fan of sutra kathitikai flavour I  wanted to try making Baigan barta in home. We liked it and now I have one more brinjal recipe approved in home.

    Brinjal recipes in TMF

     

     

    Baigan Bharta |Bhaigan Barta | Eggplant Curry

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    Course: Sidedish
    Cuisine: Indian
    Author: Vidya Srinivasan

    Ingredients

    • Brinjal/Eggplant/Aubergine - 1 big
    • Onion - 1 big - finely chopped
    • Tomato - 3 finely chopped
    • Ginger garlic paste - 1 tsp
    • Cumin powder - 1/2 tsp
    • Coriander powder - 1 tsp
    • Chilli powder - 3/4 tsp Adjust according to your spice level
    • Turmeric powder - 1/8 tsp
    • Garam masala powder - 1/2 tsp
    • Coriander leaves - few
    • Curry leaves - few
    • Oil - 1 tablespoon + to grease brinjal
    • Salt - as needed

    Instructions

    • Preheat the oven to 425 degree F. Place aluminium foil over baking tray
    • Poke holes all around the brinjal using a fork and generously grease the brinjal with oil
    • 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.
    • Skin comes off easily (oil to do the magic). Roughly chop the birnjal or Mash the pulp with the fork
    • 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
    • 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
    • Add brinjal to the tomato onion mixture and 3 tablespoon of water; Cook for 5-6 minutes
    • Garnish with Coriander leaves and chipped onion and serve hot with roti
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    Notes

    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
    Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

     

    Ingredients:

    Brinjal/Eggplant/Aubergine - 1 big

    Onion - 1, big  - finely chopped

    Tomato - 3, finely chopped

    Ginger garlic paste - 1 tsp

    Cumin powder - 1/2 tsp

    Coriander powder - 1 tsp

    Chilli powder - 3/4 teaspoon (Adjust according to your spice level)

    Turmeric powder - 1/8 tsp

    Garam masala powder - 1/2 tsp

    Coriander leaves -   few

    Curry leaves - few

    Oil - 1 tablespoon + to grease brinjal

    Salt - as needed

    Method:

    • Preheat the oven to 425 degree F. Place aluminium foil over baking tray
    • Poke holes all around the brinjal using a fork and generously grease the brinjal with oil
    • 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.
    • Skin comes off easily (oil to do the magic). Roughly chop the birnjal or Mash the pulp with the fork
    • 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
    • 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
    • Add brinjal to the tomato onion mixture and 3 tablespoon of water; Cook for 5-6 minutes

    2015-04-061

    • Garnish with Coriander leaves and chipped onion and serve hot with roti

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    Reader Interactions

    Comments

    1. Suzanne

      September 15, 2015 at 4:49 pm

      I love eggplant and this sounds wonderful. This recipe sounds delicious scooped up with the roti.

      Reply
    2. kushi

      September 15, 2015 at 5:58 pm

      One of my favorite 🙂 Healthy, flavorful and yummy!

      Reply
    3. Jenn

      September 15, 2015 at 7:43 pm

      I love eggplant. I have never roasted it whole like that, but great trick! This dish looks so comforting and delicious!

      Reply
    4. veena

      September 15, 2015 at 8:04 pm

      one of fav but I seldom get to do it as my kids are not a big fan of eggplant

      Reply
      • Vidya Srinivasan

        September 15, 2015 at 8:17 pm

        Thanku Veena:-)

        Reply
    5. Julie is Hostess At Heart

      September 15, 2015 at 8:45 pm

      I just love all of the spices used to make this dish and the way it's served with the flat bread or tortilla. Egg plant is really great right now.

      Reply
    6. Swapna karthik

      September 15, 2015 at 9:18 pm

      Sounds yummy ! This version looks good, Vidya....

      Reply
      • Vidya Srinivasan

        September 29, 2015 at 3:26 pm

        Thanku Swapna:-)

        Reply
    7. Ginny McMeans

      September 15, 2015 at 10:02 pm

      This sounds delicious and I love the stovetop option.

      Reply
    8. Sophia @Veggies Don't Bite

      September 15, 2015 at 11:36 pm

      I've never heard of this dish before but sounds similar to a chutney maybe? Thanks for sharing!

      Reply
      • Vidya Srinivasan

        September 29, 2015 at 3:27 pm

        Thanku Sophia:-)

        Reply
    9. Mel@avirtualvegan.com

      September 16, 2015 at 12:06 am

      This looks delicious. I just love eggplant and I can just imagine how well it takes on the flavour of the lovely spices!

      Reply
      • Vidya Srinivasan

        September 29, 2015 at 3:27 pm

        Thanku Mel:-)

        Reply
    10. freda

      September 16, 2015 at 12:29 am

      delicious!!

      Reply
      • Vidya Srinivasan

        September 29, 2015 at 3:28 pm

        Thanku Freda:-)

        Reply
    11. srividhya

      September 16, 2015 at 12:49 am

      yummy vidya. Me too a brinjal fan

      Reply
    12. Jolly Homemade Recipes

      September 16, 2015 at 1:49 am

      Looks delicious !!

      Reply
      • Vidya Srinivasan

        September 29, 2015 at 3:28 pm

        Thanku Jolly:-)

        Reply
    13. Chitra

      September 16, 2015 at 2:54 am

      It's my favourite too and looks delicious dear V...

      Reply
      • Vidya Srinivasan

        September 18, 2015 at 4:34 pm

        Thanku Chitra:-)

        Reply
    14. Sundari

      September 16, 2015 at 4:39 am

      My all time fav!! Love it!!

      Reply
      • Vidya Srinivasan

        September 18, 2015 at 4:33 pm

        Thanku Sundari:-)

        Reply
    15. chcooks

      September 16, 2015 at 4:44 am

      I love this too, but dont make quite often 🙂 Love your presentation Vidya 🙂

      Reply
      • Vidya Srinivasan

        September 18, 2015 at 4:34 pm

        Thanku Dear:-)

        Reply
    16. Anu-My Ginger Garlic Kitchen

      September 16, 2015 at 7:25 am

      I love Baingan Bharta and this looks so flavorful. Yummy share! 🙂

      Reply
      • Vidya Srinivasan

        September 18, 2015 at 4:34 pm

        Thanku Anu:-)

        Reply
    17. marudhuskitchen

      September 16, 2015 at 10:44 am

      super yummy dip and can feel the flavour from here...

      Reply
      • Vidya Srinivasan

        September 18, 2015 at 4:33 pm

        Thanku Vani:-)

        Reply
    18. linda

      September 16, 2015 at 8:48 am

      Vidya, It looks absolutely delicious! 🙂

      Reply
      • Vidya Srinivasan

        September 18, 2015 at 4:33 pm

        Thanku liNDA:-)

        Reply
    19. The Vegan 8

      September 16, 2015 at 12:17 pm

      Looks so full of flavor and so comforting! Love all the spices in it, I bet it smells and tastes amazing!

      Reply
      • Vidya Srinivasan

        September 18, 2015 at 4:33 pm

        Thanku:-)

        Reply
    20. Loretta

      September 16, 2015 at 12:55 pm

      I love eggplant curry, there is just so much goodness and tasty spices in your version. Yumm!

      Reply
      • Vidya Srinivasan

        September 18, 2015 at 4:32 pm

        Thanku Loretta:-)

        Reply
    21. shernell

      September 16, 2015 at 1:00 pm

      I love that you're cooking cultural food as well. I will keep checking back. Thanks you.

      Reply
      • Vidya Srinivasan

        September 18, 2015 at 4:32 pm

        Thanku Shernell:-)

        Reply
    22. Pamela @ Brooklyn Farm Girl

      September 16, 2015 at 1:51 pm

      What a yummy dish! My dad loves eggplant so much so I'm going to share this recipe with him!

      Reply
      • Vidya Srinivasan

        September 18, 2015 at 4:32 pm

        Thanku Pamela:-)

        Reply
    23. Linda @ Veganosity

      September 16, 2015 at 2:37 pm

      Oh, I can almost smell the fragrance of the spices in this delicious dish. Looks amazing!

      Reply
      • Vidya Srinivasan

        September 18, 2015 at 4:31 pm

        Thanku Linda:-)

        Reply
    24. Bharani

      September 16, 2015 at 7:57 pm

      Looks yum.... Dh loves anything with brinjal:)

      Reply
      • Vidya Srinivasan

        September 18, 2015 at 4:31 pm

        Thanku Bharani:-)

        Reply
    25. swathi

      September 16, 2015 at 9:51 pm

      Looks delicious, my favorite ones. your post made to make them again.

      Reply
      • Vidya Srinivasan

        September 18, 2015 at 4:31 pm

        Thanku Swathi:-)

        Reply
    26. Nish Kitchen

      September 17, 2015 at 7:38 am

      Although I'm not a huge fan of brinjal, I've a few favorites and this is one among them. Looks delish!

      Reply
      • Vidya Srinivasan

        September 18, 2015 at 4:31 pm

        Thanku Rose:-)

        Reply
    27. Antonia @ Zoale.com

      September 17, 2015 at 7:56 am

      Looks really delicious Vidya! I don't like big pieces of eggplant, so this is a perfect way to eat it 🙂

      Reply
      • Vidya Srinivasan

        September 18, 2015 at 4:30 pm

        Thanku Antonio:-)

        Reply
    28. Cathleen @ A Taste Of Madness

      September 17, 2015 at 11:16 am

      I love any kind of curry. This looks so tasty!

      Reply
      • Vidya Srinivasan

        September 18, 2015 at 4:30 pm

        Thanku Cathleen:-)

        Reply
    29. Spiceindiaonline

      September 17, 2015 at 1:55 pm

      Make some, I'm on my way Vidhya.... bhaigan looks inviting!

      Reply
      • Vidya Srinivasan

        September 18, 2015 at 4:30 pm

        Welcome welcome:-)thanku Mullai

        Reply
    30. healingtomato@gmail.com

      September 17, 2015 at 5:25 pm

      I don't get a chance to make this as much. Must try this recipe.

      Reply
      • Vidya Srinivasan

        September 18, 2015 at 4:29 pm

        Glad you liked it:-) do try

        Reply
    31. Michelle@healthiersteps

      September 18, 2015 at 9:30 am

      Vidya, this recipe looks flavorful. I have an eggplant so I'm going to try your recipe. Thanks for sharing!

      Reply
      • Vidya Srinivasan

        September 18, 2015 at 4:29 pm

        Thanku Michelle:-)

        Reply
    32. Sina @ Vegan Heaven

      September 18, 2015 at 2:14 pm

      I love eggplant! This looks so delicious, Vidya! 🙂

      Reply
      • Vidya Srinivasan

        September 18, 2015 at 4:29 pm

        Thanku Sina:-)

        Reply
    33. Piyali

      September 18, 2015 at 4:50 pm

      We inevitably land up eating baingan bharta on weekends. Loved your take on the dish. Would love to try out your recipe dear.

      Reply
      • Vidya Srinivasan

        September 18, 2015 at 4:52 pm

        Thanku Piyali:-)

        Reply
    34. Seena Koshy

      September 18, 2015 at 5:56 pm

      I like brinjal recipes once in a while though my hubby hates it.. I would love to make this dish one day after seeing your pics.. So yummy..

      Reply
      • Vidya Srinivasan

        September 29, 2015 at 3:26 pm

        Thanku Seena
        🙂

        Reply
    35. Ruxana

      September 20, 2015 at 11:49 am

      looks delicious and flavorful

      Reply
      • Vidya Srinivasan

        September 20, 2015 at 3:18 pm

        Thamku Ruxana:-)

        Reply
    36. Balaji

      September 29, 2015 at 6:14 am

      Nice post on my favourite dish. Please keep posting like this

      Reply

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