Baingan Bharta

Baingan bharta is India's smoky eggplant masterpiece: whole eggplants roasted until the skin chars, then mashed with tomatoes, peas and ginger into a rustic, deeply savory curry. The fire-kissed flavor makes it unforgettable with hot rotis.

Prep time

10 mins

Cook time

35 mins

Total time

45 mins

Servings

4 servings

Calories

180

Ingredients

• 2 large eggplants (about 800g total)
• 2 tbsp mustard oil or vegetable oil
• 1 tsp cumin seeds
• 1 onion, finely chopped
• 1 tbsp grated ginger
• 3 garlic cloves, minced
• 2 tomatoes, finely chopped
• 1 green chilli, minced
• 100g green peas
• 0.5 tsp turmeric powder, 1 tsp coriander powder, 0.5 tsp garam masala and 1 tsp salt
• 2 tbsp chopped coriander leaves
• Hot rotis or naan, to serve

Instructions

1. Roast the whole eggplants directly over a gas flame or under a hot grill, turning often, for 15-20 minutes until the skin is charred and the flesh collapses.
2. Cool slightly, peel off the charred skin, and mash the soft flesh with a fork.
3. Heat the oil in a large pan and sizzle the cumin seeds until fragrant.
4. Add the onion and cook 5 minutes until golden, then stir in the ginger, garlic and green chilli for 1 minute.
5. Add the tomatoes, turmeric, coriander powder and salt, and cook until the oil separates, about 6 minutes.
6. Stir in the peas and cook 3 minutes, then add the mashed eggplant.
7. Cook 5-7 minutes, stirring, until everything melds. Finish with garam masala and coriander leaves, and serve with hot rotis.

Pro tips

• Roasting over an open flame gives the signature smokiness — an oven alone will not match it.
• Pierce the eggplant a few times before roasting so steam escapes.
• Mustard oil adds authentic pungency; heat it until it smokes lightly first.
• Mash coarsely for a rustic texture, not a puree.

Frequently asked questions