Baingan Bhartha (Fire Roasted Eggplant Curry)

Baingan Bhartha (Fire Roasted Eggplant Curry)

Author: Mohanrao Suvarna


  • 2 Medium Brinjal
  • 2 Medium Onions Finely chopped
  • 3 Medium Tomatoes Finely chopped
  • 1 tsp Coriander Powder
  • 1/4 tsp Tumeric Powder
  • 1/2 tsp Red Chilly Powder
  • 1/2 tsp Garam Masala powder
  • 3-4 Green Chillies Finely Chopped
  • 1 inch Ginger Grated
  • 3-4 cloves Garlic Chopped Finely
  • 1 tsp Cumin seeds
  • 2-3 tbsp Oil
  • 2-3 tbsp Coriander Leaves Chopped finely for garnish


  • Roasted the brinjals over a direct flame till the skin is charred and cooked well. Alternatively, you can roast it in a preheated oven.
  • Remove from fire and let it cool completely. Peel off the skin and mash the eggplant and keep aside.
  • Heat oil in a pan and add the cumin seeds and let it crackle. Add in the green chillies, ginger and garlic. Cook for a while and then add in the chopped onions.
  • Cook on a medium flame till it becomes slightly golden in colour. Next, add in the coriander powder, turmeric powder, and the red chilly powder and salt Mix well.
  • Add in the chopped tomatoes and cook till it becomes soft and mushy. If required add about 1/4 cup of water to make it into a mushy consistency.
  • Add in the mashed brinjal, mix, and close with a lid and cook for 3 -4 minutes on a medium flame.
  • Add in the garam masala mix and cook for another 2- 3 minutes on a medium flame.
  • Add the coriander leaves mix well .
  • Garnish with coriander leaves and green chilly and serve with rotis or phulkas.
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