• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Yummy Tummy

Food that makes your tummy happy!

  • Home
  • About Me
  • Recipe Index
  • Categories
  • Advertisers
  • On Media
  • Contact
  • Privacy
You are here: Home / Recent Recipes / Baingan Bharta Recipe / Baingan ka Bharta Recipe

Baingan Bharta Recipe / Baingan ka Bharta Recipe

September 17, 2014 By Aarthi 21 Comments

share this
Share

I have been thinking of making this dish for quite a while. Whenever i go to supermarkets i buy a eggplant to make this, but i end up making this brinjal fry or this simple brinjal roast. Last week i bought this eggplant and immediately got into action and made it, i loved it so much and it turned out brilliant..

This dish is similar to baba ganoush, will share that recipe soon. You can serve it with roti or rice. You can even serve it as dip for chips or anything. Give this a try and let me know how it turn out..

Preparation Time : 10 mins
Cooking Time : 35 to 40 mins
Serves : 4 to 5

Ingredients:
Eggplant – 1 large
Oil – 2 tblspn
Cumin Seeds / Jeerakam – 1 tsp
Onion – 1 medium size chopped finely
Green Chilli – 2 chopped finely
Ginger Garlic Paste – 1 tblspn
Tomatoes – 2 large or 3 medium size chopped finely
Turmeric Powder / Manjal Podi – 1 tsp
Chilli Powder – 2 tsp
Coriander Powder / Malli Podi – 1 tblspn
Cumin Powder – 1 tsp
Garam Masala Powder – 1 tsp
Salt to taste
Coriander Leaves – 3 tblspn finely chopped
Lemon Juice a squeeze to taste

Method:

Show the brinjal to open flame and toast it constantly turning it, the skin will get charred and cooked completely. Once it is cooked completely, remove it to a plate and let it cool completely. Peel the skin off and chop the brinjal into very small pieces.

Now heat oil in a kadai. Add in cumin seeds and let it splatter.

Add in onions and green chillies and saute till golden. Add salt if needed.

Add in ginger garlic paste and saute for a min.

Add in tomatoes and cook till it turns mushy.

Add in all spice powders and saute for a min.

Add in the cooked mashed brinjal and toss well.Cook this on low heat for 5 to 7 mins.

Add in coriander leaves and lemon juice. Mix well.

Serve.

Pictorial:
Take a big and fresh brinjal or eggplant

Now lets roast them

Roast them well..You have to keep on turning them

My brinjal tooked me around 7 to 8 mins to roast
 completely

Look how charred it looks

Peel them carefully

Once they are peeled

Chop them well

Take your other ingredients

Crackle some cumin seeds in oil

Add in onions and chillies

Add in some ginger garlic paste

saute them till they turn light golden

Sprinkle some salt

Add in some chopped tomatoes

cook till it turns mushy

Add in all spice powders

Cook till oil separates

Add in cooked brinjal

Mix well and cook on a low heat for 5 to 8 mins

Now it is all done

You can squeeze some lemon juice and
top some coriander leaves

serve..
share this
Share

Filed Under: Recent Recipes

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

Previous Post: « Carrot Cupcakes Recipe / Carrot Cupcakes with Cream Cheese Frosting
Next Post: Karuvadu Kuzhambu Recipe / Nethili Karuvadu Kuzhambu Recipe / Dried Fish Curry Recipe »

Reader Interactions

Share

Comments

  1. Anonymous

    September 17, 2014 at 10:02 am

    Wow… Wat a dish… Beautifully presented… Should we add ginger garlic paste or just grated ginger.. SUMI

    Reply
  2. Surya

    September 17, 2014 at 10:39 am

    Hi,
    Looks delicious!! I m gonna try this tonight & thanks for sharing the receipe.

    Reply
  3. Anonymous

    September 17, 2014 at 11:37 am

    Hi nice recipe.I always like ur pictorial.U said that u'd be posting all the menu u did for ur daughter's birthday.we r waiting for the birthday post!

    Reply
  4. Renuka

    September 17, 2014 at 4:20 pm

    Delicious! I love anything with brinjal

    Reply
  5. Kurinji

    September 17, 2014 at 6:31 pm

    really mouthwatering here.. tempting clicks…
    http://kurinjikathambam.blogspot.in/

    Reply
  6. Torviewtoronto

    September 17, 2014 at 9:27 pm

    looks fabulous

    Reply
  7. Catherine

    September 18, 2014 at 5:01 am

    Delicious eggplant dish. Catherine xo

    Reply
  8. Aarthi

    September 18, 2014 at 1:18 pm

    @AnonymousYou have to add ginger garlic paste

    Reply
  9. Anonymous

    October 29, 2014 at 5:06 pm

    Can i make the same receipe adding a full eggplant with skin cut in small peaces. Thank u mam.

    Reply
  10. Aarthi

    October 29, 2014 at 5:42 pm

    @AnonymousThat is not the authentic way..it will not taste same. because the charred taste is what matters

    Reply
  11. Nafeesa Mohd

    November 5, 2014 at 4:25 pm

    Tried it aarthi… Good one….

    Reply
  12. dimple sajnani

    January 20, 2015 at 11:19 am

    hiiii aarti cn v add some fresh cream

    Reply
  13. Aarthi

    January 20, 2015 at 11:50 am

    @dimple sajnanithis recipe dont need cream.

    Reply
  14. Anonymous

    February 5, 2015 at 6:34 pm

    I make small prick with a fruit knife , and add garlic pods in each of them , and then roast , it tastes much better and also I add lime after I remove from the stove .

    Reply
  15. Anonymous

    February 6, 2015 at 5:54 pm

    Is one brinjal enough? Don't we get more tomato taste than brinjal? Are we roasting the brinjal just to remove the skin or to cook the brinjal completely?

    Reply
  16. Aarthi

    February 7, 2015 at 11:03 am

    @Anonymousyes it is enough. it is a big one. And you have to cook the brinjal completely.

    Reply
  17. Food World

    February 9, 2015 at 10:34 am

    very antique dish even so yummy…
    Chicken Tikka

    Reply
  18. Anonymous

    December 10, 2015 at 10:26 am

    Can we use our ordinary egg plant forr ths,i mean tht small one.

    Reply
  19. Aarthi

    December 11, 2015 at 5:23 pm

    @Anonymousyes u can use, but big ones are good.

    Reply
  20. Sonia David

    February 19, 2016 at 6:29 am

    Aarthi,
    Can I use green bringal?

    Reply
  21. Aarthi

    February 23, 2016 at 4:49 pm

    @Sonia Davidno this is the variety used in this dish

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Search here

WELCOME!
Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! More About Me…

Recipe Posts on Yummy Tummy

  • Noodles Spring Rolls Recipe
  • Strawberry Muffins
  • Blender Chocolate Mousse Recipe
  • Roasted Garlic & Tomato Chutney
  • Hidden Chocolate Heart Cake

YUMMY TUMMY FAVORITES

Search Recipes by Categories

Archives

TRENDING VIDEO

https://www.youtube.com/watch?v=qB7Punwig-o

PICK YOUR FAVORITE

Oatmeal Recipes

Baked Chewy Chocolate Nutri Bars with Oats, Corn Flakes, Pressed Rice & Dark Chocolate

Curd Oats Recipe – Yogurt Oatmeal Recipe

Apple & Oats Porridge for Babies / Apple, Oats & Cinnamon Porridge / Oats for Babies / Homemade Oatmeal Cereal for Babies- Porridge for Babies / 6 Month Baby Food

Creamy Breakfast Oats Porridge with Nuts, Raisans & Honey Caramelized Apples

Footer