Eggplant Curry/Baigan Bharta

January 12, 2019mayurisjikoni
Blog post



What is the A- Z Challenge? Well, we’re a Facebook group and every alternate month the participants make a dish with the  relevant letter. The group was started in May 2018 by Jolly Makkar and Vidya Narayan.  For January we have to post a recipe using an ingredient that begins with E. I decided to use eggplants.

I could have used other ingredients like eggs, elephant yam but stuck with eggplants for one main reason. I make baigan bharta often as my hubby loves it. I serve it either with rotis or bajra rotla.  When I had to decide a dish for this challenge I made up my mind that this time my baigan bharta recipe should find its way to my blog. So many times, have forgotten to note down the measurements for the recipe and to take photos of the prepared dish.

I guess this recipe was waiting for this challenge. I also like to add freshly chopped fenugreek leaves or methi to give it a different taste.


Serves 4

2 large(approx.700g) eggplants (aubergine, baigan)

1 cup finely chopped onion

1 tbsp garlic paste

1 tsp chilli paste or 2-3 finely chopped chillis

1 tsp ginger paste

1-2 tbsp oil

1 tsp ghee

¼ tsp fenugreek seeds (methi)

1 tsp cumin seeds (jeera)

½ tsp mustard seeds (rai)

¼ tsp asafetida (hing)

1 tbsp coriander powder

1 tsp cumin powder

1 tsp red chilli powder

½ tsp turmeric powder (haldi)

½ – 1 tsp garam masala

¼ cup thick fresh tomato puree

¼ – ⅓ cup water

½ cup finely chopped fresh fenugreek (methi)

1¼ – 1½ tsp salt

2-3 tbsp chopped fresh coriander for garnishing

extra oil for rubbing on the eggplants

  1. Preheat the oven to 180°C.
  2. Wash the eggplants and dry them on a kitchen towel.
  3. Trim the stem off. Cut the eggplants into halves.
  4. Rub oil all over the eggplant halves.
  5. Lightly grease a baking tray.
  6. Put the eggplants on the tray with the cut side facing down.
  7. Bake the eggplants for 30 minutes or till they become soft. After 15 minutes of the baking time, turn the eggplants halves so that the cut side is facing the top. Complete baking them. The top will roast and become golden brown.
  8. Remove the tray from the oven. Let the eggplants cool down a bit.
  9. Remove the peel and discard. Mesh the eggplants lightly.
  10. Heat oil and ghee in a pan over medium heat.
  11. Add fenugreek seeds. As they begin to sizzle, add mustard seeds and then the cumin seeds.
  12. Add chopped onion and stir fry them till they turn light brown in colour.
  13. Add garlic and stir fry for a few seconds. The add the chilis and ginger paste. Stir fry for a few seconds.
  14. Add asafetida, turmeric, chili, coriander and cumin powders. Mix well.
  15. Add the chopped fenugreek and stir fry for a few seconds.
  16. Add the tomato puree and salt. Mix well.
  17. Cover the pan and let the tomato puree cook for 3-4 minutes. In between stir the mixture so that it does not stick to the pan.
  18. Add the meshed eggplant and mix well.
  19. Cover the pan and let it simmer on low heat for 5-7 minutes.
  20. Add garam masala and mix well.
  21. Garnish with chopped coriander and serve with parathas or rotis.


  • For this curry its best to use the large variety of eggplants.
  • To get the authentic smoky flavor, put a cola piece on an aluminum foil. Pour a little oil over it and light it. Place the smoking coal with the aluminum foil on the curry. Shut the pan with the lid and leave it for 10 minutes. Remove the coal and aluminum foil just before serving.
  • Adjust spices according to your liking.
  • Adding fresh fenugreek is optional.

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A little request:

If you do try this recipe then please either

  • add a comment below,
  • send a picture to my email
  •  tag me as #mayuri_jikoni on Instagram
  • or tag me on Twitter as #Mayuri1962

You may want to check out the following eggplant recipes:

Blog post

Baigan raita / Eggplant Yogurt Salad

Blog post

Eggplant mini pizza

Blog post

Stuffed Brinjals

Chidambaram Gosthu

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  • The Girl Next Door

    January 13, 2019 at 6:58 am

    We love baingan bharta at home, too. 🙂 I made the same dish for the challenge as well, but in a pressure cooker.

    Your traditional, char-grilled version looks utterly dedelicious. So inviting!

    1. mayurisjikoni

      January 15, 2019 at 5:28 pm

      Thank you so much Priya, I love to char grill it for the smokey taste.

  • Shobha Keshwanis

    January 14, 2019 at 4:27 am

    Mayuri , your eggplant bhartha has come out so well.. love the colour. Looks so delicious.

    1. mayurisjikoni

      January 14, 2019 at 11:11 pm

      Thank you so much Shobha.

  • Ashima

    January 15, 2019 at 7:07 pm

    Baingan bharta is my absolute favorite recipe with eggplants! Your’s looks so delicious and nice.. love the photographs! very tempting 🙂 I definitely have to try it with methi 🙂 Never added those to baingan bharta!

    1. mayurisjikoni

      January 18, 2019 at 10:42 pm

      Thanks Ashima, methi and eggplants together taste good so I add some whenever I have it at home.

  • Priya Suresh

    January 15, 2019 at 10:28 pm

    Never get bored of baingan bharta, my all time favourite. Can have this fabulous dish with anything even with grilled bread slices. Irresistible.

    1. mayurisjikoni

      January 18, 2019 at 10:40 pm

      That’s a good idea Priya, to have it with grilled bread.

      1. themadscientistskitchen

        March 5, 2019 at 1:25 pm

        I love the way you have roasted the baigan. The idea of using the oven occurs to be but I have failed so next time I make bharta I will love to try in the oven. Also the use of methi in this bharta I adore. Will try it thanks

      2. mayurisjikoni

        March 6, 2019 at 6:11 pm

        Thanks Archana. Let me know how it turns out for you.

  • Seema Doraiswamy Sriram

    January 16, 2019 at 9:09 am

    Wow!! an oven roasted version. yumm. I so badly need this. we both love baingan bartha, but i find it difficult to roast on a coil oven. This is a sure try.

    1. mayurisjikoni

      January 18, 2019 at 10:35 pm

      Try it Seema and if you want a smokey taste add a burning coal to it and cover it for a while.

  • Rafeeda – The Big Sweet Tooth

    January 16, 2019 at 9:49 am

    I am coming home, please keep this ready with a couple of naans… 😉 So thick that I can scoop it off and eat! Can’t take my eyes of this beautifully made bhartha…

    1. mayurisjikoni

      January 18, 2019 at 10:33 pm

      Thank you so much Rafeeda, I’m waiting come over 😉

  • Geetha Priyanka

    January 23, 2019 at 3:32 pm

    It’s been a while since I made baingan bharta. Oven roasted bharta sounds absolutely delish. Lovely pics are tempting me to try this version.

    1. mayurisjikoni

      January 23, 2019 at 9:32 pm

      Thank you so much Geetha, do try it out. Had to learn to make it in the oven as its not easy for me to grill it on charcoal.

  • Sandhya Ramakrishnan

    January 26, 2019 at 8:28 am

    I like your recipe for Baingan Bharta. It is a little different from how I make. Adding fresh methi leaves is interesting. I am trying to think how the flavor would be.

    1. mayurisjikoni

      January 26, 2019 at 11:29 pm

      Thanks Sandhya, I tend to add a bit of fresh methi to any eggplant sabji I make and it tastes really good.

  • poonampagar

    January 27, 2019 at 10:37 am

    We love baigan bharta for the smoky flavour. Loved your oven roasted version as it is less messy compared to the stove top method di .Beautifuld color of bharta and your presentation is making it more inviting !

    1. mayurisjikoni

      February 14, 2019 at 4:25 pm

      Thank you so much Poonam, I too love the smoky flavor but without coal its not possible all the time.

  • Renu Agrawal Dongre

    January 28, 2019 at 1:13 am

    I do roast Baingan, but in a microwave. Would do in oven next time. Love the addition of fresh Methi must be definitely adding a different taste. Would love to try adding greens.

    1. mayurisjikoni

      February 14, 2019 at 4:23 pm

      Thanks Renu, methi definitely gives it a different taste.

  • Aruna

    January 28, 2019 at 4:05 am

    The spices you have used elevates the humble baingan bharta to a new level. There are oh-so-many variations of this dish through our country that one can never tire of it. BTW, I loved all the pics in this post. 🙂

    1. mayurisjikoni

      February 14, 2019 at 4:22 pm

      Thank you so much Aruna. You are so right there are so many varieties of baigan bharta.

  • Vidya Narayan

    January 29, 2019 at 7:19 am

    There is a joke between me and husband that apparently I always bring home eggplants every time I visit the vegetable market. So yes, I adore this vegetable way too much while he doesnt enjoy or share my madness. Out of all the recipes from North, Bharta is really close to my heart as I love the smokiness of aubergines and the blend of masalas used. Loved the photography and I can see that you are enjoying taking pics now.

    1. mayurisjikoni

      February 14, 2019 at 4:20 pm

      Thank you so much Vidya, hubby and I love baigan, so have to come up with different recipes. Like you I tend to buy it often. As for the photography, yes giving it a thought and some time before clicking.

      1. Vidya Narayan

        February 15, 2019 at 4:03 pm


  • Jolly

    January 29, 2019 at 10:19 pm

    Baingan bharta is my family all time favourite dish with eggplants. Your recipe is slightly different from how I make, this sounds interesting with whole spices. Addition of fresh methi leaves is new to me. Will give it a try. Lovely share !!

    1. mayurisjikoni

      January 30, 2019 at 12:33 pm

      Thank you Jolly, it properly has some Gujju flavoring.

  • curryandvanilla

    January 30, 2019 at 10:42 am

    Love the idea of baking this beauty!! Looks so delicious that I am now craving this with some rice and dal or maybe even a roti! Fabulous share dear <3

    1. mayurisjikoni

      January 30, 2019 at 12:24 pm

      Thank you so much Vanitha.

  • Sasmita

    January 30, 2019 at 4:56 pm

    Bharta !!!!! who can deny to have this   Love the baingan bharta in any form of preparations. Yours is super tempting in looks here

    1. mayurisjikoni

      January 31, 2019 at 4:46 pm

      Thanks Sasmita.

  • FoodTrails

    January 31, 2019 at 3:13 am

    Your version of bharta looks so flavorful and tempting. I make it regularly it is one of my favourite dish, and love to have it with bread also, but don’t add garlic and fenugreek to it. Next time I am going to add some fenugreek leaves in it..

    1. mayurisjikoni

      January 31, 2019 at 4:45 pm

      Thanks Swaty and I will try it some bread, sounds like a great idea.

  • Veena Krishnakumar

    January 31, 2019 at 6:00 pm

    Mayuri I am drooling looking at pics. Methi leaves being added is new to me. Will try this out soon

    1. mayurisjikoni

      February 14, 2019 at 4:13 pm

      Thanks Veena, methi gives it a different taste.

  • Jayeeta

    January 31, 2019 at 9:02 pm

    I just love ‘Baigan Bharta’, roasted eggplant with some flavourfull spices……….Really it is a winter bliss…….Your curry is looking super delicious….I am drooling over it……

    1. mayurisjikoni

      February 14, 2019 at 4:10 pm

      Thank you so much Jayeeta.

  • Anshu Agarwal

    January 31, 2019 at 11:46 pm

    I just love baigan bharta..can have this any time of the day..addition of fenugreek leaves makes it all the more healthy and delicious…awesome share👌☺

    1. mayurisjikoni

      February 14, 2019 at 4:09 pm

      Thank you so much Anshu.

  • Batter Up With Sujata

    February 5, 2019 at 7:10 am

    Baigan bharta looks lip-smacking Mayuri. My son loves this type of Baigan bharta. But your is little different. Never tried with fenugreek leaves. Will try it next time.

    1. mayurisjikoni

      February 14, 2019 at 3:48 pm

      Thanks Sujata, maybe adding methi is a Gujju style, not sure, but I’ve learnt this from my aunt.

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