Baigan Bharta

Mashed aubergines cooked with onion, tomato and spices.

Time: 30 minutes


Serves: 4

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  1. 2 large aubergines (brinjals/eggplants)
  2. 1/2 cup peas
  3. 1/2 teaspoon cumin seeds
  4. 1 cup finely chopped onions
  5. 1 cup finely chopped tomatoes
  6. 1 tablespoon oil
  7. 1 tablespoon ghee
  8. 1/2 teaspoon turmeric powder
  9. 1 teaspoon coriander powder
  10. 1/2 teaspoon red chilli powder
  11. Salt to taste
  12. 2 tablespoons finely chopped coriander leaves


  1. Cut the aubergines into 2 halves. Place them in the steamer and steam for 15 minutes. Cool and scoop the pulp with the help of a spoon. Mash the pulp thoroughly and keep it aside.
  2. Heat the oil and ghee in a pan and add the cumin seeds. When they crackle, add the onions and sauté till they turn golden brown. Add the tomatoes, ginger, turmeric powder, coriander powder, red chilli powder and salt. Keep sautéing until the moisture gets evaporated and oil oozes on the sides of the spice paste (masala).
  3. Add the mashed aubergine and mix well. Cook on medium heat for 5-7 minutes.
  4. Garnish with coriander leaves.
Recipe Tips:

Ghee imparts a nice flavour to the dish but if you do not like ghee, you can use 2 tablespoons of oil instead of 1 tablespoon each of oil and ghee.

Baigan Bharta tastes great with bajra roti or paratha.

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