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.
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 tbsp + 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 tbsp of water; Cook for 5-6 minutes
- Garnish with Coriander leaves and chipped onion and serve hot with roti
Notes
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
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 tbsp + 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 3-5mins
- Add brinjal to the tomato onion mixture and 3 tbsp of water; Cook for 5-6 minutes
- Garnish with Coriander leaves and chipped onion and serve hot with roti
I love eggplant and this sounds wonderful. This recipe sounds delicious scooped up with the roti.
One of my favorite 🙂 Healthy, flavorful and yummy!
I love eggplant. I have never roasted it whole like that, but great trick! This dish looks so comforting and delicious!
one of fav but I seldom get to do it as my kids are not a big fan of eggplant
Thanku Veena:-)
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.
Sounds yummy ! This version looks good, Vidya….
Thanku Swapna:-)
This sounds delicious and I love the stovetop option.
I’ve never heard of this dish before but sounds similar to a chutney maybe? Thanks for sharing!
Thanku Sophia:-)
This looks delicious. I just love eggplant and I can just imagine how well it takes on the flavour of the lovely spices!
Thanku Mel:-)
delicious!!
Thanku Freda:-)
yummy vidya. Me too a brinjal fan
Looks delicious !!
Thanku Jolly:-)
It’s my favourite too and looks delicious dear V…
Thanku Chitra:-)
My all time fav!! Love it!!
Thanku Sundari:-)
I love this too, but dont make quite often 🙂 Love your presentation Vidya 🙂
Thanku Dear:-)
I love Baingan Bharta and this looks so flavorful. Yummy share! 🙂
Thanku Anu:-)
super yummy dip and can feel the flavour from here…
Thanku Vani:-)
Vidya, It looks absolutely delicious! 🙂
Thanku liNDA:-)
Looks so full of flavor and so comforting! Love all the spices in it, I bet it smells and tastes amazing!
Thanku:-)
I love eggplant curry, there is just so much goodness and tasty spices in your version. Yumm!
Thanku Loretta:-)
I love that you’re cooking cultural food as well. I will keep checking back. Thanks you.
Thanku Shernell:-)
What a yummy dish! My dad loves eggplant so much so I’m going to share this recipe with him!
Thanku Pamela:-)
Oh, I can almost smell the fragrance of the spices in this delicious dish. Looks amazing!
Thanku Linda:-)
Looks yum…. Dh loves anything with brinjal:)
Thanku Bharani:-)
Looks delicious, my favorite ones. your post made to make them again.
Thanku Swathi:-)
Although I’m not a huge fan of brinjal, I’ve a few favorites and this is one among them. Looks delish!
Thanku Rose:-)
Looks really delicious Vidya! I don’t like big pieces of eggplant, so this is a perfect way to eat it 🙂
Thanku Antonio:-)
I love any kind of curry. This looks so tasty!
Thanku Cathleen:-)
Make some, I’m on my way Vidhya…. bhaigan looks inviting!
Welcome welcome:-)thanku Mullai
I don’t get a chance to make this as much. Must try this recipe.
Glad you liked it:-) do try
Vidya, this recipe looks flavorful. I have an eggplant so I’m going to try your recipe. Thanks for sharing!
Thanku Michelle:-)
I love eggplant! This looks so delicious, Vidya! 🙂
Thanku Sina:-)
We inevitably land up eating baingan bharta on weekends. Loved your take on the dish. Would love to try out your recipe dear.
Thanku Piyali:-)
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..
Thanku Seena
🙂
looks delicious and flavorful
Thamku Ruxana:-)
Nice post on my favourite dish. Please keep posting like this