Baingan Bharata Sabji
Baingan Bharta is a traditional Indian dish made from roasted eggplant, mashed, and mixed with spices, onions, and tomatoes. This smoky and flavorful dish is a staple in many Indian households, cherished for its taste and health benefits.

1 bowl
For 4 people
Difficulty
Easy
Taste
Spicy
Health Benefits
Eggplants are rich in antioxidants, aiding in cell protection and reducing the risk of chronic diseases.
This dish is low in calories and high in fiber, promoting digestive health and weight management.
The spices used in Baingan Bharata have anti-inflammatory properties, beneficial for reducing inflammation in the body.
It's a good source of vitamins and minerals, including vitamin C, vitamin K, and potassium, supporting overall health.
The smoky flavor of roasted eggplant adds depth to the dish without the need for excessive oil or fats, making it heart-friendly.
150 kcal
in 134g
Protein:
3g
Fats:
10g
Carbs:
15g
Cholesterol:
0mg
Sodium, Na:
400mg
Potassium, K:
700mg
Baingan Bharata, also known as Baingan Bharta, is a popular North Indian dish cherished for its smoky flavor and rich texture. This traditional recipe involves roasting eggplant, blending it with aromatic spices, and simmering it to perfection. It's a delightful dish that can be enjoyed with roti, naan, or rice, adding a touch of authenticity to any meal.
Ingredients
4
half kg Brinjal
2 tbsp Oil
1 piece Onion
2 pieces Tomatoes
2 pieces Green chilies
1 teaspoon Ginger - garlic paste
half teaspoon Turmeric powder
1 teaspoon Coriander powder
half teaspoon Cumin powder
half teaspoon Garam masala
Salt as per taste
Coriander as per taste
Tips
To intensify the smoky flavor, you can char the eggplant directly over hot charcoal.
Adjust the amount of green chilies according to your spice preference.
Adding a squeeze of lemon juice at the end enhances the tanginess of the dish.
Directions
Begin by roasting the eggplant. Pierce the eggplant all over with a fork. Roast it over an open flame or in the oven at 200°C (400°F) until the skin is charred and the flesh becomes soft. Let it cool, then peel off the charred skin and mash the pulp. Set aside.
Heat oil in a pan over medium heat. Add chopped onions and sauté until golden brown.
Add ginger-garlic paste and chopped green chilies. Sauté for another minute until the raw aroma disappears.
Add chopped tomatoes and cook until they turn soft and mushy.
Stir in turmeric powder, coriander powder, cumin powder, garam masala, and salt. Cook the spices for 2-3 minutes to enhance their flavor.
Add the mashed eggplant to the pan and mix well with the spice mixture. Cook for 5-7 minutes, stirring occasionally, allowing the flavors to meld together.
Garnish with fresh coriander leaves and serve hot with roti or rice.
Notes
People with eggplant allergies should avoid Baingan Bharta.
Those with certain gastrointestinal conditions may find eggplant hard to digest and should consult with a healthcare provider.
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