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baingan bharta
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4.5 from 4 votes

Baigan ka Bharta /Smoky Brinjal Mash

Baigan ka bharta -Smoky brinjals mashed and  cooked with tomato and Indian spices

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course, Side Dish
Cuisine: Punjabi Cuisine
Keyword: baigan ka bharta, Bharta
Servings: 6 people
Author: Anjana Chaturvedi


  • 1 kg Brinjals / Baingan
  • 3 Tomatoes / Tamatar
  • 4 Green Chillies / Hari Mirch
  • 2 inch Ginger / Adrak
  • 2 tbsp Fresh Coriander / Cilantro / Hara Dhaniya
  • 1 tsp Cumin Seeds / Sabut Jeera
  • 1 tsp Red Chilli powder / Laal mirch powder
  • 1/3 tsp Turmeric Powder / Haldi Powder
  • 1 tsp Salt / Namak
  • 3 Cloves / Lavang
  • 1/2 tsp Garam Masala Powder
  • 4 tbsp Cooking Oil


  • Smear little oil on the brinjals and make 3 slits on each and stuff green chillies,2 cloves and some asafoetida in the slits.
  • Place them directly on the gas stove burner and roast on medium flame,keep turning and rotating it so all the side get cooked evenly and properly.
  • Cook till it become soft and the skin looks charred and shrinked and start peeeling off.
  • Remove the cloves and peel off the skin completely and discard it, and then mash the pulp and chillies completely with a fork or chop finely.
  • Heat oil in a pan and add cumin seeds,when they start crackling add the chopped tomatoes
  • Saute for few seconds and then add turmeric powder,chili powder,salt and chopped Ginger
  • Cover and cook for 4-5 minutes or till tomatoes become soft.
  • Now add mashed brinjals,mix and cover and cook again for approx 3 minutes.keep stirring in between
  • Add garam masala powder and fresh coriander and mix well
  • Garnish with ginger julienne's and serve hot.


Serving suggestions-serve as a side dish with chapati rice and daal or use as a spread for toasted breads.
1-Select fresh, big, and  fleshy brinjals for making bharta.
2-Choose the brinjals which are light in weight in comparison to the size ,don't buy heavy brinjals.
3-Don't remove the stems before roasting,stems help in rotating the brinjal.
4-you can also use mustard oil in it if you like the flavour.