Baigan Bharta Recipe

Preparation time 10 minutes
Cooking time 20-25 minutes
Serving 2-4

For Roasting
3 no medium size Eggplant,
9-12 Garlic cloves,
2 Green chillies,
1 tsp Mustard oil to brush,

For Ginger Garlic Paste
1 inch Ginger, slice,
2 Green chillies,
4-5 Garlic cloves,
Salt to taste,

For Tempering
2 tbsp Mustard oil,
1 tsp Cumin seeds,
Prepared Ginger Garlic paste
3 large Onions, chopped,
1 tsp Turmeric powder,
1 tsp Degi red chilli powder,
½ tsp Coriander powder,
Roasted mashed eggplant,
½ Raw mango, chopped,
Salt to taste,
2 tbsp Coriander leaves, chopped,
2 tbsp Curd, beaten,

For Garnish

Raw mango, julienne,



For Roasting Baingan

Make a slit in eggplant and stuff with garlic cloves and green chilli.

Brush eggplant with mustard oil and roast until it is cooked

Remove from flame, peel, mash and keep it aside.

For Ginger Garlic Paste

In a mortar pestle, add ginger, green chilli, garlic cloves, salt to taste and make a smooth paste out of it.

For Tempering

In a kadai, heat mustard oil once it’s hot, add cumin seeds and let it splutter well.

Add prepared ginger garlic paste and saute it well.

Add onion and saute until translucent. Add turmeric powder, degi red chilli powder, coriander powder and saute for 2-3 minutes.

Add roasted mashed eggplant and mix everything well.

Cook on medium flame for 5 minutes. Add raw mango and mix it well.

Add salt to taste and saute for 2 more minutes.

Add coriander leaves and mix it well. Switch off the flame now, add curd and mix it well.

Garnish it with raw mango, curd and serve hot with roti.

(Recipe By Chef Ranveer Brar)

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