Eggplant is my favorite vegetable. From Kathrikkai Enakari to Pitlai to this Bharta I absolutely love cooking with Eggplant & Brinjal. My husband is not a big fan of Eggplants..Many days I used to make Bharta just for myself and used to eat it with Rice or Roti and sometimes even with bread toast 😋😋 This recipe is adapted from Vahchef..That one youtube channel I used to watch during my learning phase in cooking. Almost all of the recipes are super hit.
Eggplant hating husband likes it too and he prefers to eat this as a side dish/thokku to Dosai 😝🤦 Also with curd rice 🙂 I feel that adding garam masala might mask the smokiness of Eggplant. So I just use chilli powder & coriander powder for spicing the Bharta. You can use green chillies too. Today I didn’t have them at home so didn’t add it while making Bharta. However for extra crunch added some capsicum pieces along with onion and tomato. Since I have an induction cooktop I roasted the Eggplant in Oven. However you can fire roast them too. It takes lesser time comparitively.
| Prep Time | 30 minutes |
| Cook Time | 25 minutes |
| Servings |
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- 2 eggplant
- 4 Garlic pods
- 1 onion finely chopped
- 2 Medium Sized Tomatoes
- 1/2 small capsicum
- 1/2 tsp ginger pieces
- 1/2 cup Frozen or Fresh Green Peas
- 1/2 tsp salt
- 1/2 tsp Turmeric Powder
- 1/2 tbsp Kashmiri Red Chilli Powder
- 1/2 tbsp Coriander Powder
- 2 tbsp cooking oil
- 1/2 tbsp Kasuri Methi leaves for garnishing
- 1/2 tsp Jeera Seeds
Ingredients
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- Using a knife make two small holes in Eggplant, insert garlic pods
- Apply a tbsp oil on skin and bake it in oven for 20-25 minutes at 200c
- Once they are cooled down, remove skin. Eggplant would have released water by now. Don't throw it away
- Heat the remaining oil in a pan
- Add Jeera seeds. Let it splutter
- Add onion, capsicum, ginger pieces and saute well
- Add chopped tomato pieces, salt, chilli powder, coriander powder and turmeric
- Mix everything together. Now add the water that Eggplant oozed out while baking in the oven
- Let it boil for 5-7 minutes
- Then add the mashed eggplant, green peas, kasuri methi leaves and let the whole mixture boil about 10-12 minutes in low flame
- Adjust salt and garnish with fresh herbs if you have (coriander leaves or mint leaves).
- I didn't have any fresh leaves so didnt add them 🙂
- Yummy delicious baingan bharta is ready to be served with Rice or Roti
2 comments
Hello,
Even I have induction top that’s the reason I never tried doing baigan bharta here. Just wanted to ask, I heard somewhere, baking at oven, baigan leaves it’s skin and makes it messy to clean the oven. By now you must have understood I’m lazy cleaning oven 😂🤦🏻♀️ Just wanted to know your experience! 😊
Hi Parvathi,
Use a baking tray. Spread Aluminium foil or butter and then place the Eggplant.. Once you see the eggplants have shrinken completely and the moment you see water starts oozing out remove them from oven. Place them in a plate and wait for it to cool down. It will be cooked inside and skin will be easier to peel. No mess at all.. You can throw away the foil or butter paper 🙂