Go Back
+ servings

Baigan Bharta : Roasted Eggplant Curry from Punjab

This authentic Punjabi Baigan Bharta (Roasted Eggplant Curry) recipe is one I learnt from my grandmother and is very minimalist yet so tasty, that one just can't stop eating it!
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Main Course
Cuisine Indian
Servings 6 helping


  • 2 eggplants (approx 500gms in weight) Globe
  • 5 onions Finely chopped
  • 6 tomatoes Finely chopped
  • 1/2 cup Peas Fresh (optional)
  • 1/2 tsp jeera seeds
  • to taste salt
  • 1 tsp chilli powder
  • 2 tsps ghee Oil /


  • Coat the eggplants with a little oil and roast them directly on the flame until completely charred from all sides. The key is to blacken all sides on the surface and keep rotating the brinjal for even cooking. This will take about 6-7 minutes, poke the brinjal with knife or fork to check if it is done.
  • Once the brinjals are done, dip them in a deep bowl filled with water. Leave for 5-10 minutes and then peel off all the blackened skin. Dipping in water makes them easier to peel.
  • Mash the flesh using a potato masher, discard the stem, and keep the mashed flesh aside till needed.
  • In a heavy bottom pan, heat the ghee and add jeera seeds. When they turn brown, add onions and fry till translucent.
  • Add the tomatoes at this stage and cook on low flame, till they are fully cooked. Add salt and chilli powder and mix well. Add the mashed brinjal to it and roast for another 5 minutes. At this stage, add the peas if using. Mix, turn off the gas and cover the pan. Let it stand for 5-10 minutes before serving.
  • Serve with dal, phulka and green salad.
Tried this recipe?Let us know how it was!