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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 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
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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 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 3-5mins2015-04-06
  • Add brinjal to the tomato onion mixture and 3 tbsp of water; Cook for 5-6 minutes

2015-04-061

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

Filed Under: Brinjal recipe | Kathirkai recipes, Gravy, Side Dish Tagged With: aubergine, baigan, baingan, barta, bartha, Bhaigan, bharta, bhartha, biagan barta, easy, eggplant, Gravy, i, Indian, kathirikkai, North, punjab, punjabi side dishes for rotis or phulkas, Recipe, resturant, side, smoked, style, Tmf

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Comments

  1. Suzanne says

    September 15, 2015 at 16:49

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

    Reply
  2. kushi says

    September 15, 2015 at 17:58

    One of my favorite 🙂 Healthy, flavorful and yummy!

    Reply
  3. Jenn says

    September 15, 2015 at 19:43

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

    Reply
  4. veena says

    September 15, 2015 at 20:04

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

    Reply
    • Vidya Srinivasan says

      September 15, 2015 at 20:17

      Thanku Veena:-)

      Reply
  5. Julie is Hostess At Heart says

    September 15, 2015 at 20:45

    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 says

    September 15, 2015 at 21:18

    Sounds yummy ! This version looks good, Vidya….

    Reply
    • Vidya Srinivasan says

      September 29, 2015 at 15:26

      Thanku Swapna:-)

      Reply
  7. Ginny McMeans says

    September 15, 2015 at 22:02

    This sounds delicious and I love the stovetop option.

    Reply
  8. Sophia @Veggies Don't Bite says

    September 15, 2015 at 23:36

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

    Reply
    • Vidya Srinivasan says

      September 29, 2015 at 15:27

      Thanku Sophia:-)

      Reply
  9. Mel@avirtualvegan.com says

    September 16, 2015 at 00:06

    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 says

      September 29, 2015 at 15:27

      Thanku Mel:-)

      Reply
  10. freda says

    September 16, 2015 at 00:29

    delicious!!

    Reply
    • Vidya Srinivasan says

      September 29, 2015 at 15:28

      Thanku Freda:-)

      Reply
  11. srividhya says

    September 16, 2015 at 00:49

    yummy vidya. Me too a brinjal fan

    Reply
  12. Jolly Homemade Recipes says

    September 16, 2015 at 01:49

    Looks delicious !!

    Reply
    • Vidya Srinivasan says

      September 29, 2015 at 15:28

      Thanku Jolly:-)

      Reply
  13. Chitra says

    September 16, 2015 at 02:54

    It’s my favourite too and looks delicious dear V…

    Reply
    • Vidya Srinivasan says

      September 18, 2015 at 16:34

      Thanku Chitra:-)

      Reply
  14. Sundari says

    September 16, 2015 at 04:39

    My all time fav!! Love it!!

    Reply
    • Vidya Srinivasan says

      September 18, 2015 at 16:33

      Thanku Sundari:-)

      Reply
  15. chcooks says

    September 16, 2015 at 04:44

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

    Reply
    • Vidya Srinivasan says

      September 18, 2015 at 16:34

      Thanku Dear:-)

      Reply
  16. Anu-My Ginger Garlic Kitchen says

    September 16, 2015 at 07:25

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

    Reply
    • Vidya Srinivasan says

      September 18, 2015 at 16:34

      Thanku Anu:-)

      Reply
  17. marudhuskitchen says

    September 16, 2015 at 10:44

    super yummy dip and can feel the flavour from here…

    Reply
    • Vidya Srinivasan says

      September 18, 2015 at 16:33

      Thanku Vani:-)

      Reply
  18. linda says

    September 16, 2015 at 08:48

    Vidya, It looks absolutely delicious! 🙂

    Reply
    • Vidya Srinivasan says

      September 18, 2015 at 16:33

      Thanku liNDA:-)

      Reply
  19. The Vegan 8 says

    September 16, 2015 at 12:17

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

    Reply
    • Vidya Srinivasan says

      September 18, 2015 at 16:33

      Thanku:-)

      Reply
  20. Loretta says

    September 16, 2015 at 12:55

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

    Reply
    • Vidya Srinivasan says

      September 18, 2015 at 16:32

      Thanku Loretta:-)

      Reply
  21. shernell says

    September 16, 2015 at 13:00

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

    Reply
    • Vidya Srinivasan says

      September 18, 2015 at 16:32

      Thanku Shernell:-)

      Reply
  22. Pamela @ Brooklyn Farm Girl says

    September 16, 2015 at 13:51

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

    Reply
    • Vidya Srinivasan says

      September 18, 2015 at 16:32

      Thanku Pamela:-)

      Reply
  23. Linda @ Veganosity says

    September 16, 2015 at 14:37

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

    Reply
    • Vidya Srinivasan says

      September 18, 2015 at 16:31

      Thanku Linda:-)

      Reply
  24. Bharani says

    September 16, 2015 at 19:57

    Looks yum…. Dh loves anything with brinjal:)

    Reply
    • Vidya Srinivasan says

      September 18, 2015 at 16:31

      Thanku Bharani:-)

      Reply
  25. swathi says

    September 16, 2015 at 21:51

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

    Reply
    • Vidya Srinivasan says

      September 18, 2015 at 16:31

      Thanku Swathi:-)

      Reply
  26. Nish Kitchen says

    September 17, 2015 at 07:38

    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 says

      September 18, 2015 at 16:31

      Thanku Rose:-)

      Reply
  27. Antonia @ Zoale.com says

    September 17, 2015 at 07:56

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

    Reply
    • Vidya Srinivasan says

      September 18, 2015 at 16:30

      Thanku Antonio:-)

      Reply
  28. Cathleen @ A Taste Of Madness says

    September 17, 2015 at 11:16

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

    Reply
    • Vidya Srinivasan says

      September 18, 2015 at 16:30

      Thanku Cathleen:-)

      Reply
  29. Spiceindiaonline says

    September 17, 2015 at 13:55

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

    Reply
    • Vidya Srinivasan says

      September 18, 2015 at 16:30

      Welcome welcome:-)thanku Mullai

      Reply
  30. healingtomato@gmail.com says

    September 17, 2015 at 17:25

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

    Reply
    • Vidya Srinivasan says

      September 18, 2015 at 16:29

      Glad you liked it:-) do try

      Reply
  31. Michelle@healthiersteps says

    September 18, 2015 at 09:30

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

    Reply
    • Vidya Srinivasan says

      September 18, 2015 at 16:29

      Thanku Michelle:-)

      Reply
  32. Sina @ Vegan Heaven says

    September 18, 2015 at 14:14

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

    Reply
    • Vidya Srinivasan says

      September 18, 2015 at 16:29

      Thanku Sina:-)

      Reply
  33. Piyali says

    September 18, 2015 at 16:50

    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 says

      September 18, 2015 at 16:52

      Thanku Piyali:-)

      Reply
  34. Seena Koshy says

    September 18, 2015 at 17:56

    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 says

      September 29, 2015 at 15:26

      Thanku Seena
      🙂

      Reply
  35. Ruxana says

    September 20, 2015 at 11:49

    looks delicious and flavorful

    Reply
    • Vidya Srinivasan says

      September 20, 2015 at 15:18

      Thamku Ruxana:-)

      Reply
  36. Balaji says

    September 29, 2015 at 06:14

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

    Reply

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Hi, I am Vidya Srinivasan. Thanks for visiting my page. I am a traditionalist when it comes to cooking but I love adding modern twists. Read More…

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