Home-Made Baingan Ka Bharta (Mashed Eggplant) by Seema

Home-Made Baingan Ka Bharta (Mashed Eggplant) by Seema


  • 1 baingan (eggplant)
  • 1 large onion, chopped
  • 3 tomatoes, chopped
  • 1 bowl of peas
  • Few coriander leaves for garnish
  • Salt as per taste
  • 1 tsp red chilli powder
  • 2 tbsp of oil
  • 2 tbsp of garlic-ginger paste
  • Few green chillies for garnish


  • TIP: Baingan (eggplant) can also be wrapped in an aluminium foil and baked in the oven at 200 degree celsius for 15 mins and then peel off the skin
  • Light the flame and place the baingan (eggplant) on it
  • Keep rotating the baingan (eggplant) at regular intervals for about 10 mins
  • Leave the baingan to cool for 10 mins after it’s done on the flame
  • With the help of water, peel off the skin of baingan (eggplant)
  • With the help of a fork, lightly mash the cooked baingan
  • TIP: The mashed baingan (eggplant) can also be used for a dip or can be mixed with yogurt with salt and pepper in it
  • Heat oil in a kadhai/deep frying pan
  • Add the onions
  • Stir well
  • Add the tomatoes
  • Stir well
  • Add the garlic-ginger paste
  • TIP: One can add chopped ginger-garlic instead of the paste in the bharta
  • Stir well
  • Add the salt
  • Add the red chilli powder
  • Stir well
  • Add the green peas
  • Stir well
  • Add the mashed baingan (eggplant)
  • Mix well
  • Cover the kadhai/deep frying pan with lid and let the baingan (eggplant) for 10-12 mins
  • Pour a little water on to the lid
  • Add the green chillies
  • Add a few coriander leaves
  • Mix well
  • Ready to serve

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