Smoky Baingan Bharta

Here comes my fav. vegetarian meal #bainganbharta, there are a lot of versions of baingan bharta and it’s my version of preparing this lip smacking meal. I call it Indian spicy version of #babaganoush ( minus the tahini+olive oil). It gives you mind blowing burst of flavours in a single bite ranging from sweet,savoury to spicy. So what else do you want from a dish to be perfectly cooked 😋


Eggplants: 2 large or 700 gms

Tomatoes: 4 medium size

capsicum: 1 red colour or yellow colour ( to make it visibly appealing)

Green chilies: 8-10 ( adjust according to your heat tolerance)

Green coriander: 1 medium bunch

Lemon juice: 1 tbsp

Cumin seeds: 2 tsps

Turmeric powder: 1/4 tsp

cumin powder: 1/4 tsp

red chili powder: 1/4 tsp

Onion: 1 large onion ( chopped )

Garlic cloves: 5-6 ( grated)

Ginger: 1/2 inch piece ( grated)

Cooking oil: 4-5 tbsps


STEP 1: Make small slit on eggplants with the help of knife and insert 5-6 garlic cloves inside these slits ,roast Eggplant, tomatoes, capsicum until the skin of veggies become charred. Roasting green chili and onion is optional ( if you choose to roast then roast for few secs. only ).

Garlic cloves inserted inside the Aubergine
Roasted veggies

STEP 2: Let the veggies come to room temperature and then peel the skin of all the veggies.

Peeled vegetables

STEP 3: Mash the eggplants completely with the help of fork or masher. Finely chop capsicum and roasted garlic which we inserted inside the eggplants and mix these with mashed eggplant for later usage.

Mashed eggplants and chopped capsicum,garlic

STEP 4: Chop onion, tomatoes, green chilies and coriander leaves.

Chopped onion,garlic,green chilies
Chopped tomatoes

STEP 5: Take a wok and heat cooking oil ( I used mustard oil ),once it becomes hot add cumin seeds and let them crackle.

STEP 6: Now add grated ginger, garlic and saute until raw smell disappears and add chopped onion, green chilies. Stir fry for 2 minutes and add chopped tomatoes, and all the dry spices ( salt, turmeric,red chili powder, cumin powder). Let it cook until oil oozes out at the corners of the wok ( don’t forget to stir in between).

STEP 6: Add in the mashed eggplant mix and stir cook for 3-4 minutes or until oil starts leaving at the corners of the wok. Now add chopped coriander leaves and lemon juice and let it cook for 2 mins., taste and adjust the salt.

And that’s it, your mind-blowing sweet, savoury,spicy meal is ready. Serve it either with phulkas or steamed rice.

Ready to serve delicious meal 🥘😋

Happy Cooking ❤️

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