Baingan ka bharta (seasoned roast eggplant)

Main Dish
4 servings
10 min
15 min
Very Easy


Number of serving: 4
2 Eggplants(Brinjals)

1 large Onion (chopped)

1 large Tomato (chopped)

1/2 cup Green peas

2-3 Garlic cloves, finely chopped

3-4 chopped Green chilies

1 teaspoon whole Cumin seeds

1 teaspoon Coriander-Cumin powder

1/4 teaspoon Red Chili powder

Salt (according to taste)

2 tablespoons Cooking Oil


  • Wash the brinjal and wipe it, apply some oil all over the brinjal with your hands or brush and roast it on an open fire, till you see the wrinkles on the outer skin of the brinjal and the it looks soft.
  • Let it cool and later remove the skin of the brinjal carefully and keep the pulp part aside. Mash the pulp nicely with a potato masher and add little salt.
  • Heat oil in Kadai/Frying pan. Add the chopped onions & garlic. Saute for 1 minute. Add peas and fry for 2-3 minutes.
  • As soon as the tomatoes are done, add the brinjal pulp. Mix it well with the masala.
  • Once it is done, garnish it with finely chopped coriander and serve with little lime juice on it. It tastes great with puris or chapaties.


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