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Tuesday, February 10, 2009

Baigan ka Bharta

Learnt this recipe of Baigan ka Bharta from my mother-in-law, who loves to experiment and turn the same old dish into a new one. Only remember to prepare Baigan ka Bharta either on a Tuesday / Saturday.

2 medium sized long brinjals (baigan / eggplant / aubergine)
1 medium capsicum, finely chopped
2 medium onions, finely chopped
1 medium tomato, finely chopped
1 tsp garlic cloves, finely chopped
1 tsp garlic, finely chopped
1 green chilli, finely chopped
3 eggs
½ tsp red chilli powder
3 tbsp white oil
salt to taste
1 bunch coriander leaves, finely chopped


  1. Wash the brinjal, make a long vertical slit. Brush the brinjal with a little oil and roast it on a gas burner over medium heat (Will take around 10-15 mins).
  2. Remember to turn the brinjal upside down (to get even roasting on all aides), until fully roasted.
  3. After the brinjal is fully roasted, hold it under cold running water or in a bowl full of water. Cool the brinjal and peel off the blackened skin. Mash the flesh. Keep aside.
  4. Heat oil in a non-stick pan. Add onion and sauté over medium heat until onions becomes translucent and turns light golden brown in colour.
  5. Add tomatoes, ginger & garlic, red chilli powder and salt. Mix well and stir fry & cook until tomatoes are tender.
  6. Add mashed brinjal, mix well and stir fry 3-4 minutes over medium flame.
  7. Break the eggs directly over the mashed brinjals, mix well and stir fry until the eggs are completely absorbed in the bharta.
  8. Remove from fire and transfer to a serving bowl and garnish with chopped coriander leaves.
  9. Serve hot with Rotis / Paranthas.

Tip: Try to prepare this dish using the black brinjals and not the green brinjals.


Tiyash Bandyopadhyay said...

Daroon! Thank you very much for posting this.

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