Baingan Bharta (Eggplant/Aubergine Gravy)

PREP TIME: 15 Mins




Aubergine/Eggplant – 1

Cumin seeds – ½ tea spoon

Green Chilli – 1

Onion – 1 finely chopped

Tomato – 1 finely chopped

Turmeric powder – ¼ tea spoon

Chilli powder – 2 tea spoon

Coriander powder – 1 teaspoon

Roasted cumin powder – 1 teaspoon

Tamarind extract – ½ cup

Oil – 2 teaspoon

Salt – to taste

Baingan Bartha step 1


STEP 1: Peel the skin from the eggplant and cut them in cubes. Add some olive oil, mix well and microwave for 10 minutes.

STEP 2: In a pan, heat oil. Add cumin seeds and chopped onion and green chilli.

STEP 3: Once the onion turns golden brown add turmeric powder and mix well.

STEP 4: Add the tomatoes and cook till the tomatoes blend with the ginger, garlic and onion.

STEP 5: Now add all the dry powders, chilli, coriander, cumin one after the other and mix well.

STEP 6: Add the tamarind extract to the cooked/microwaved eggplant and mash well. Add this mixture to the onion, tomato gravy and cook for 5 minutes.

STEP 7: Add the green peas, cover the pan and cook for 10 more minutes.

STEP 8: Add salt. Mix well and cook for 5 more minutes and turn off the heat.

Baingan Bartha

TIP: Baingan Bharta can be served with roti, naan and paratha.


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