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Baingan Bharta

  • Total Time: 0 hours


  • 1 Aubergine , big about 200gms
  • 1 tablespoon Oil for smearing the aubergine
  • 3 tablespoon oil, I prefer Mustard Oil for making this dish'
  • 1 teaspoon Cumin seeds /Jeera
  • 2 tablespoon Garlic, mashed or finely chopped
  • 1 teaspoon Ginger, grated or finely chopped
  • 1 cup Onion, finely chopped
  • 2 tablespoon Green chilies, finely chopped
  • 1/2 cup Tomato, finely chopped
  • 1/2 tablespoon Chili powder
  • 1/2 tablespoon Coriander powder
  • 1/2 teaspoon Cumin powder
  • A handful of Coriander leaves, finely chopped
  • 1/2 teaspoon Lemon juice
  • Salt, to taste


  1. Smear the aubergine with oil and roast directly on fire. You can also roast it in the oven.
  2. Remove the charred skin and mash leaving few chunks; you do not need to mash it to a paste.
  3. Ina pan, add oil and cumin seeds. When it splutters, add ginger and garlic.
  4. Add onion and saute till golden brown.
  5. Add the masalas and saute for a couple of minutes.
  6. Add tomatoes, mix well and cook till oil oozes out from the mixture.
  7. Add the mashed aubergine and mix well.
  8. Add coriander leaves, salt and lemon juice. Mix and cook for about four minutes.
  9. Serve hot with Indian Flatbreads like Phulka rotis or Basmati rice.
  • Prep Time: 0 hours
  • Cook Time: 0 hours