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  • Writer's pictureKomal Soni

Baingan Bharta


  • 2 large eggplants

  • 1 tomato, chopped

  • 1 green capsicum, chopped

  • 1 cup coriander, chopped

  • 2 tablespoons yogurt

  • 2 tablespoons oil

  • 1 teaspoon cumin

  • Salt to taste

  • 1 tablespoon chili powder

  • 1/4 teaspoon turmeric powder

  • 1 tablespoon cumin-coriander powder

  • 1 teaspoon garam masala

  • 1 teaspoon pav bhaji masala

  • 1 teaspoon green chili paste

  • 1/2 teaspoon ginger paste


  • Make a slit on the eggplants vertically from the center. (Don't remove the top or Dont cut it fully)

  • Now with the help of brush, apply some oil all over the eggplant and keep it for roasting on an open flame.

  • Cook it evenly on flame and roast fully cooked and check its tenderness with the help of knife, if the knife slides easily it is well cooked .

  • Let it cool down.

  • Peel the skin of the eggplant after roasting.

  • Mash the roasted eggplant with pav bhaji smasher and keep aside.

  • In a pan, heat oil.

  • Add cumin to it and let it splutter.

  • Add in chopped capsicum and tomatoes, cook for 2 minutes.

  • Add ginger paste, green chili paste and mix well.

  • Add chili powder, turmeric powder, cumin-coriander powder, garam masala, pav bhaji masala to it and mix well.

  • Add yogurt, half cup coriander, and mix well.

  • Cook for 5 minutes.

  • Now add mashed eggplants and salt, mix until well combined, and cook furthermore for 10 minutes.

  • Add rest of the coriander and mix.

  • Serve hot with rotlo, god, makhan, chaas, or hot milk.

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