Baingan Bharta
Baingan bharta is a North Indian mash of fire-roasted aubergine cooked down with onion, tomato and garlic until smoky and thick.
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35 mintotal
Prep 15 min · Cook 20 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- Medium
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Method
Wash and thoroughly dry the brinjal. Score it with a few deep slits and rub a thin layer of cooking oil completely over the skin.
Roast the brinjal directly over an open flame, rotating it continually with tongs until the skin is entirely charred and the interior flesh has collapsed and softened (roughly 10–12 minutes).
10–12 min
Once slightly cooled, carefully peel away all the blackened skin, discard the stem, and thoroughly mash the roasted flesh.
In a pan, heat the mustard oil until it reaches its smoking point to temper its pungency, then lower the flame.
Drop in the chopped garlic and green chillies, sautéing briefly until they release their aroma.
Add the finely chopped onions and cook until they soften and turn pale gold.
Add the tomatoes, turmeric, red chilli powder and salt. Cook the base down until the tomatoes are jammy and the oil begins to separate.
Add the mashed aubergine and fold it well into the masala. Cook together on medium heat for 5–7 minutes so the smoky flavour runs right through the dish.
5–7 min
Remove from heat, fold in a generous handful of fresh coriander, and prepare to serve.
Serve immediately with rustic flatbreads like roti or paratha.
How to tell it's done
The final bharta should be a rustic, cohesive mash—soft, deeply smoky, and speckled with well-cooked aromatics.
Getting it right
Tip
To amplify the signature smokiness, employ the 'dhungar' method: place a smoldering piece of charcoal in a small bowl nestled in the finished bharta, drop ghee on the coal, and cover tightly for 2 minutes before serving.
What to serve it with
Exceptionally good when paired with traditional breads like phulka, thick bajra roti, and a crisp side of raw onion salad.
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