Thursday 19 April 2018

Baingan ka Bharta

I wish to share a secret with you all today. Sometimes I crave for the most unusual vegetables which most of you may avoid, doodhi, pumpkin, methi, bhindi. Does this happen to you too? I find it most comforting, not to chew sometimes even slurping up soft vegetables or a bland bowl of vegetable soup. 

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Today I wish to savour a roasted mashed brinjal dish along with roti and salad. No prizes for guessing what I am craving. Yes, it's Baingan ka Bharta. 

Baingan Ka bharta

  So lets start with the recipe, later relish the mouthwatering smoky flavour of the charred brinjal after combining it with onions, spices and tomatoes.


  • 1 big Brinjal

  • 2 tbsp oil 

  • 1 tsp cumin seeds

  • 2 mesium onions 

  • 1 tsp grated ginger

  •  1 green chilly

  • 3 chopped tomatoes
  • 1 tsp red chilli powder

  • Salt to taste

  • 1/2 cup of peas 

  • Fresh coriander leaves chopped 


1. Wash the brinjal thoroughly, now prick it with a knife.


2. Roast it on a rack ( available especially for veg roasting)  or if you do not have that you can even roast it over 

open flame or in a tandoor. When the skin gets flaky and starts to peel consider it done.Let them cool.


3. Now let the eggplant cool for some time.  Remove skin and mash the pulp completely. Do not worry if the brinjal is raw. It can be cooked later.

4. Boil the peas too and set aside. 

5. Take the oil in a kadai, on heating add the cumin seeds.Stir for half a minute and add onions and saute

     till pinkish in colour.

6. Add grated ginger and green chillies and fry on slow flame.

7. Add the mashed roasted brinjal, red chilly powder cook for five minutes more.

8.  Add  chopped tomatoes, boiled peas and cook for another ten minutes or till the oil separates.

9. Now garnish with chopped coriander leaves and serve hot with salad, roti and a dollop of fresh curd. 

Please Note

You cannot add any water while cooking this dish. 

Only ginger to be added, adding ginger-garlic paste will give you another flavour all together.

Stir continuously to avoid burning. 


You can aslo try an easy variation which my grandmother used to prepare- Instead of adding the tomatoes, 

cook the brinjal in onions till done. Turn off gas, let the mixture cool and add a cup of beaten curd to it.

 Eat immediately . THis dish cannot be re heated. Its like a baingan ka Raita.

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