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 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
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 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 3-5mins
- 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
Suzanne
I love eggplant and this sounds wonderful. This recipe sounds delicious scooped up with the roti.
kushi
One of my favorite 🙂 Healthy, flavorful and yummy!
Jenn
I love eggplant. I have never roasted it whole like that, but great trick! This dish looks so comforting and delicious!
veena
one of fav but I seldom get to do it as my kids are not a big fan of eggplant
Vidya Srinivasan
Thanku Veena:-)
Julie is Hostess At Heart
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.
Swapna karthik
Sounds yummy ! This version looks good, Vidya....
Vidya Srinivasan
Thanku Swapna:-)
Ginny McMeans
This sounds delicious and I love the stovetop option.
Sophia @Veggies Don't Bite
I've never heard of this dish before but sounds similar to a chutney maybe? Thanks for sharing!
Vidya Srinivasan
Thanku Sophia:-)
Mel@avirtualvegan.com
This looks delicious. I just love eggplant and I can just imagine how well it takes on the flavour of the lovely spices!
Vidya Srinivasan
Thanku Mel:-)
freda
delicious!!
Vidya Srinivasan
Thanku Freda:-)
srividhya
yummy vidya. Me too a brinjal fan
Jolly Homemade Recipes
Looks delicious !!
Vidya Srinivasan
Thanku Jolly:-)
Chitra
It's my favourite too and looks delicious dear V...
Vidya Srinivasan
Thanku Chitra:-)
Sundari
My all time fav!! Love it!!
Vidya Srinivasan
Thanku Sundari:-)
chcooks
I love this too, but dont make quite often 🙂 Love your presentation Vidya 🙂
Vidya Srinivasan
Thanku Dear:-)
Anu-My Ginger Garlic Kitchen
I love Baingan Bharta and this looks so flavorful. Yummy share! 🙂
Vidya Srinivasan
Thanku Anu:-)
marudhuskitchen
super yummy dip and can feel the flavour from here...
Vidya Srinivasan
Thanku Vani:-)
linda
Vidya, It looks absolutely delicious! 🙂
Vidya Srinivasan
Thanku liNDA:-)
The Vegan 8
Looks so full of flavor and so comforting! Love all the spices in it, I bet it smells and tastes amazing!
Vidya Srinivasan
Thanku:-)
Loretta
I love eggplant curry, there is just so much goodness and tasty spices in your version. Yumm!
Vidya Srinivasan
Thanku Loretta:-)
shernell
I love that you're cooking cultural food as well. I will keep checking back. Thanks you.
Vidya Srinivasan
Thanku Shernell:-)
Pamela @ Brooklyn Farm Girl
What a yummy dish! My dad loves eggplant so much so I'm going to share this recipe with him!
Vidya Srinivasan
Thanku Pamela:-)
Linda @ Veganosity
Oh, I can almost smell the fragrance of the spices in this delicious dish. Looks amazing!
Vidya Srinivasan
Thanku Linda:-)
Bharani
Looks yum.... Dh loves anything with brinjal:)
Vidya Srinivasan
Thanku Bharani:-)
swathi
Looks delicious, my favorite ones. your post made to make them again.
Vidya Srinivasan
Thanku Swathi:-)
Nish Kitchen
Although I'm not a huge fan of brinjal, I've a few favorites and this is one among them. Looks delish!
Vidya Srinivasan
Thanku Rose:-)
Antonia @ Zoale.com
Looks really delicious Vidya! I don't like big pieces of eggplant, so this is a perfect way to eat it 🙂
Vidya Srinivasan
Thanku Antonio:-)
Cathleen @ A Taste Of Madness
I love any kind of curry. This looks so tasty!
Vidya Srinivasan
Thanku Cathleen:-)
Spiceindiaonline
Make some, I'm on my way Vidhya.... bhaigan looks inviting!
Vidya Srinivasan
Welcome welcome:-)thanku Mullai
healingtomato@gmail.com
I don't get a chance to make this as much. Must try this recipe.
Vidya Srinivasan
Glad you liked it:-) do try
Michelle@healthiersteps
Vidya, this recipe looks flavorful. I have an eggplant so I'm going to try your recipe. Thanks for sharing!
Vidya Srinivasan
Thanku Michelle:-)
Sina @ Vegan Heaven
I love eggplant! This looks so delicious, Vidya! 🙂
Vidya Srinivasan
Thanku Sina:-)
Piyali
We inevitably land up eating baingan bharta on weekends. Loved your take on the dish. Would love to try out your recipe dear.
Vidya Srinivasan
Thanku Piyali:-)
Seena Koshy
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..
Vidya Srinivasan
Thanku Seena
🙂
Ruxana
looks delicious and flavorful
Vidya Srinivasan
Thamku Ruxana:-)
Balaji
Nice post on my favourite dish. Please keep posting like this