The Untold Secret Recipe to Mastering BAIGAN ka BHARTA !!



Baigan ka Bharta is made by roasting the whole eggplant (brinjal), the taste of which lasts on everyone's tongue. but here we will make mashed eggplant/brinjal (baigan bharta) after cutting the eggplant/brinjal to pieces and without roasting it whole, the taste of which will be pleasing to you and you will be free from the fear of worms within eggplant/brinjal.

Delicacy: Mashed Eggplant / Baigan Bharta (बैंगन का भर्ता). 
Cuisine: Punjab, Indian. 
Yield: 4 persons.
Preparation time: 10 minutes. 
Cooking time: 30 minutes.
Course: Main course.


Eggplant/Brinjal - 1 (400 grams) 
Tomato - 4 (150 grams) 
Capsicum - 1 
Cumin seeds - ½ tablespoon 
Asafoetida - ½ pinch 
Green chili - 2 (finely chopped) 
Ginger - ½ inch piece (finely chopped) 
Mustard Oil - 2 tablespoon 
Coriander - 2-3 tablespoon (finely chopped) 
Garam Masala - 4 teaspoons 
Red chili powder - 4 teaspoons 
Turmeric Powder - 4 teaspoons 
Coriander Powder - 1 teaspoon 
Salt - 1 teaspoon or as per taste

Preparation Method:

Firstly peel the eggplant/brinjal and cut it into small pieces, put the pieces of eggplant/brinjal in the water so that the eggplant/brinjal does not become black. 

Finely chop tomatoes and capsicum. 

Heat the pan on the gas. When the pan is hot, add oil to it and heat it. When the oil is hot, add cumin seeds and roast it. 

When the cumin seeds are roasted, add asafetida, turmeric powder, finely chopped green chillies, finely chopped ginger and fry the spices lightly. 

When the masala is roasted, add finely chopped tomatoes, red chili powder and coriander powder to it. 

Cook the tomatoes on a medium flame till they melt well and the oil separates from the spices. Keep stirring it frequently. 

Once the tomatoes are mashed well and the masala is roasted. Add finely chopped capsicum to it and mix it well. Put pieces of eggplant/brinjal in it and add salt. Mix all the ingredients well and fry them lightly. 

Once the spices get mixed well in the eggplant/brinjal, cover it and cook for 4-5 minutes. To cover the vessel, take a plate on which water can be poured. Put some water on the plate. By doing this, the eggplant/brinjal will cook well in its own steam and there is no need to add water to it separately. 

After 5 minutes, check the vegetable. Stir the mixture well so that the spices which have sat at the bottom of the pan, mix well with the mixture. 

Cover the vegetable again and let it cook for 5 minutes, check if the vegetable is cooked well. 

Mash the filling and add garam masala and finely chopped green coriander to it. 

Bharta is ready, turn off the gas and take out the filling in a bowl. Garnish with a little bit of green coriander. Serve the bharta with any chapatti, parantha, naan, or rice and eat it. 


  1. To make mashed eggplant/bigan bharta, take eggplant/brinjal with filling, i.e. it should be big and heavy (approximately 400 grams per piece). 
  2. Check the eggplant/brinjal to be purple coloured, very smooth, and shiny. If you try to press it, it should go in. 
  3. If you dislike turmeric powder, capsicum, and asafoetida in bharta, then you can make bharta without these too. If you want, you can also add onion garlic to the bharta. 
  4. Cut the eggplant/brinjal and keep it immersed in water, otherwise, it turns black. 
  5. You can use any cooking oil to make Bharta. 


  1. I didnt like eggplant but when i made this, it was so tasty that my mouth still waters thinking about it!!!!


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