Sunday, June 9, 2013



The dish gets its name from Baingan, the Hindi word for brinjal and Bharta which means a dish of minced vegetables, in this case brinjal.

This brinjal dish is perhaps unique as it is grilled over a direct flame. This gives it its distinctive smoky flavour. It is served as an accompaniment with rotis or as a side dish with rice etc. The recipe for this dish is adapted from a Chef whom I admire a lot, Master Chef, Sanjeev Kapoor. I have reduced the quantity mentioned to suit my needs.

It is advisable to use a large sized brinjal, rather than small ones, as it shrinks in size after it is roasted. Besides, this dish involves peeling the skin after it is roasted and it is far easier to peel a large brinjal. Dip the roasted brinjal in cold water to make the peeling easier.

  • Baingan (Brinjal) 500 grms
  • Onions, large, 2
  • Tomatoes, 2
  • Green chilly, 1
  • Oil, 1 and 1/2 tbsp
  • Cumin seeds, 1/2 tsp
  • Ginger, chopped, 1 tsp
  • Red chilly powder, 1 tsp
  • Salt, to taste
  • Coriander leaves, chopped, 1 tbsp - for garnishing.


Wash the brinjal, wipe it dry. Prick and roast it over an open flame till the skin gets dark, taking care not to char the brinjal. Allow it to cool.
Peel the skin, mash the roasted brinjal and keep aside.
Chop the onion, green chilly and tomatoes.
Heat oil in a kadhai and over medium flame add cumin seeds. When it sizzles, add chopped onions and saute it till it becomes translucent.
Add chopped ginger and green chilly. Cook for about 1/2 minute.
Add chilly powder and the mashed brinjal. Cook on medium flame for about 8 minutes stirring continuously.
Add salt to taste.
Now add the tomatoes and cook on medium flame till oil separates
Serve hot after garnishing with chopped coriander.

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