Baingan Bharta Recipe

Posted on March 30th, 2011 by
Baingan Bharta Recipe
Serves 2 people
25 minutes

Baingan bharta is also known as ringna no olo. Eggplant is cooked over flame till skin is charred and peeled off cooked with tomato and spices makes up most delicious dish. This is a very popular dish in Northern and Western parts of India usually served with chapati or bajri na rotla.


  1. Grease the eggplant with a little oil, wrap it in aluminium foil and cook over an open flame till it is soft.
  2. Cool, unwrap aluminium foil and peel the skin. Mash pulp and keep aside.
  3. Heat a non stick pan over medium heat, add oil or ghee.
  4. Add cumin seeds wait until seeds crackle add chopped green chili and fry for a few seconds.
  5. Add chopped tomato, chopped cilantro, turmeric powder, coriander-cumin powder, red chili powder and cook until oil separates.
  6. Add mashed eggplant, garam masala, sugar(optional) and salt and mix well.
  7. Garnish with chopped cilantro and serve hot.


  • 1 Large Eggplant (Brinjal / Baingan)
  • 1 Teaspoon Green Chili, finely chopped
  • 1 Medium Tomato, finely chopped
  • 2 Tablespoon Cilantro (Coriander Leaves), chopped
  • 1 Teaspoon Cumin Seeds (Jeera)
  • 1 Teaspoon Red Chili Powder
  • 1/2 Teaspoon Turmeric Powder
  • 2 Teaspoon Coriander-Cumin Powder
  • 1/4 Teaspoon Garam Masala
  • 1 Tablebspoon Oil or Ghee
  • 1 Teaspoon Sugar (Optional)
  • Salt to Taste
  • To Garnish:
  • 2 Tablespoon Cilantro (Coriander Leaves), finely chopped
Posted under categories:

Curry / Subzi No-Onion No-Garlic

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