Baingan Bharta

Baingan Bharta is a flavour-packed Indian curry made with smoky roasted aubergine, that is mashed and cooked in a spiced onion, tomato masala.

Baingan Bharta translates to mashed aubergine (eggplant). It is a North Indian curry made with smoky mashed aubergine and an onion tomato bhuna masala .

You might like this similar Kathiyawadi dish – Dahi Varo Oro .

To achieve the characteristic smoky flavour, you need to roast the aubergine on a direct flame. This chars the skin and condenses the aubergine flesh until it is buttery soft.

Roasting on a direct flame draws out the incredible flavour and sets baingan bharta apart from other aubergine recipes like brinjal bhaji , baingan masala and aloo baingan .

Ingredients notes

Be sure to check out the full recipe and ingredient list below.

Aubergine

Onion, garlic, ginger, green chillies – all finely chopped or sliced

Tomatoes – fresh tomatoes, chopped

Spice powders: red chilli powder, turmeric powder, coriander-cumin powder, garam masala

Cumin seeds

Oil

Coriander to serve with

Hayley’s Tips

• Mashed aubergine absorbs oil like a sponge so you do need more oil for this recipe than usual.
• You can either slice or puree the smoked aubergine as the pureed aubergine will absorb even more oil.
• Instead of roasting on an open flame (which can create a mess), roast the eggplant in an oven at 400°F (200°C) for 30-40 minutes, or in an air fryer at 375°F (190°C) for 20-25 minutes. This reduces charring mess on the stovetop.
• Before roasting, poke a few holes with a fork to prevent bursting and to make peeling easier.
• If roasting on an open flame, wrap the eggplant in aluminum foil to reduce mess and sticking.
• After roasting, place the eggplant in a covered bowl for 5 minutes. The steam will loosen the skin, making it easier to peel.
• Instead of using your hands (which can get messy), use a spoon or tongs to scrape off the skin.
• Recipe add ins – my Mum often adds in chopped spring onion or sometimes chopped spinach. You could also add in green peas.

Serving Suggestion

Baingan Bharta is best served with bajra roti , known in Gujarati households as bajri na rotla. Other Indian flatbreads that work are whole wheat chapatis or plain paratha .

Add in a side of garlic lasan chutney and you have a flavour-packed meal.

Storage

Store leftover baingan bharta in an airtight container in the fridge for up to 3 days. Reheat in a pan or in the microwave.

This recipe does not freeze well as the aubergine will loose texture upon defrosting.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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Baingan Bharta

Equipment

• pan

Ingredients

• 1 large aubergine
• 4 tablespoon oil
• 1 teaspoon cumin seeds
• 1 onion chopped
• 1 teaspoons ginger grated
• 5 cloves garlic minced
• 1 teaspoon green chillies minced
• 1 tomato chopped
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• 1 tablespoon ground coriander and cumin
• ½ teaspoon garam masala
• 1 teaspoon salt
• 3 tablespoon coriander

Instructions

• Grease the aubergine with a little oil, make slits all over the surface and cook over an open flame until it is soft and charred.
• Allow to cool then peel away the skin. Mash the pulp or chop and keep it aside.
• Heat the oil in a pan and add the cumin seeds.
• When they crackle, add the onions and sauté for a few minutes or until it turns light pink.
• Add the ginger, garlic and green chillies and cook for a minute.
• Tip in the tomatoes and cook further 2-3 minutes.
• Add turmeric powder, red chili powder, coriander cumin powder, garam masala and cook until the oil separates from the masala.
• Stir in mashed aubergine and salt.
• Mix well and cook further 3-4 minutes on low heat.
• Garnish with coriander and serve.

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in May 2010.

Baingan Bharta

Equipment

• pan

Ingredients

• 1 large aubergine
• 4 tablespoon oil
• 1 teaspoon cumin seeds
• 1 onion chopped
• 1 teaspoons ginger grated
• 5 cloves garlic minced
• 1 teaspoon green chillies minced
• 1 tomato chopped
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• 1 tablespoon ground coriander and cumin
• ½ teaspoon garam masala
• 1 teaspoon salt
• 3 tablespoon coriander

Instructions

• Grease the aubergine with a little oil, make slits all over the surface and cook over an open flame until it is soft and charred.
• Allow to cool then peel away the skin. Mash the pulp or chop and keep it aside.
• Heat the oil in a pan and add the cumin seeds.
• When they crackle, add the onions and sauté for a few minutes or until it turns light pink.
• Add the ginger, garlic and green chillies and cook for a minute.
• Tip in the tomatoes and cook further 2-3 minutes.
• Add turmeric powder, red chili powder, coriander cumin powder, garam masala and cook until the oil separates from the masala.
• Stir in mashed aubergine and salt.
• Mix well and cook further 3-4 minutes on low heat.
• Garnish with coriander and serve.

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Bajra roti, is a gluten-free Indian flatbread made simply with pearl millet flour and water. It’s the perfect rustic side to robust Indian curries.

Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in January 2010.

During the winter months, if either ringan bateta nu shaak , ringan tuvar is made you can be sure these bajri na rotla will be served alongside. Fresh off the tawa, the rotla is typically topped with melted ghee and piece of jaggery for the balance. If a smoky baingan bharta is on the menu, rotla will be served alongside. There’s usually a side of fiery Gujarati garlic chutney as well.

Other classic pairings include Kathiyawadi olo rustic mashed aubergine dish that shines winter. With mild and seasonal spring onion kadhi spiced stuffed bharela ravaiya brings richness to the meal. A simple mag nu shaak often rounds out the meal.

Bajri na rotla is a staple particularly in Rajasthani and North Gujarati kitchens. Have you tried it with Rajasthani gatte ki sabzi before? It is enjoyed for breakfast, lunch or dinner. It is prepared instantly with bajra flour (pearl millet) and does not need any leavening.

Pearl millet flour is also used in preparing kuler ladoo – a warming Gujarati sweet prepared in the winter months.

Rotla require a few extra steps and techniques than normal whole wheat flour roti due to gluten-free flour.

My grandmas would prepare them the traditional way by patting out the dough in her hand to shape the rotla. My Mum used her hands too but would shape them on a floured surface. I’ve chosen to stick with a rolling pin!

Ingredients

Bajri no lot – sold as bajra flour or pearl millet flour.

Lukewarm water.

Salt – a pinch.

Desi Ghee to spread on top – optional

You can use this recipe as a base to make bharela rotla (stuffed barja roti) .

Hayley’s Tips

It is essential to follow these tips to make perfect bajra roti.

1. Use very fresh bajra flour – ideally using a newly opened bag for the best results. Buy bajra flour in smaller quantities – although the larger bags are more cost-effective, the flour quickly spoils. Old flour will form cracks and will taste bitter too.
2. The water should be lukewarm and not boiling.
3. Knead a semi stiff dough more like poori than a soft chapati dough.
4. Knead the dough for at least 2 – 3 minutes using the heel of your hand to loosen and soften it.
5. Roll out the dough very gently if using a rolling pin to prevent cracks forming.
6. The tavi or griddle should be sufficiently hot before placing the dough on it.
7. Place the rotlo on the tavi from as close to the tavi as possible to prevent air bubbles forming underneath.
8. Keep the heat medium to high whilst cooking.
9. Spread a little water over the top side of the rotlo whilst cooking to keep it moist and prevent it drying out.
10. Immediately spread ghee over the rotla to keep them soft and moist.

Storage

Bajra roti is best eaten immediately after cooking. As soon as the roti cools, it will harden so you will notice changes to the taste and texture.

It can be stored in an airtight container for up to 1 day. Reheat in the microwave or stove top.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!

• Instagram
• Facebook
• Pinterest
• YouTube

Bajra Roti (Bajri Na Rotla)

Equipment

• Big wide plate parat – kathrot
• Rolling Pin
• Patlo -chakla
• Griddle -Tawa (or clay tawa)

Ingredients

• 1 cup pearl millet flour + some more for dusting
• ½ cup lukewarm water
• pinch salt

Instructions

• Take millet flour and salt in a wide plate and mix well.
• Add lukewarm water little by little. Gather the flour and knead into a soft yet firm dough. You may not need all of the water.
• Bajra flour doesn’t have gluten, so it might feel crumbly—knead well using the your heel of your hand to bind it together.
• After a couple of minutes you’ll see the dough becoming slippery and shiny.
• Shape the dough into a ball. Sprinkle some dry bajra flour on the chakla or smooth surface.
• Meanwhile heat tawa/griddle on medium to high heat.
• Using your rolling pin, gently flatten the dough into a thin, round roti.
• Since bajra flour lacks elasticity, you can shape it by patting with your hands instead of rolling.
• Place the rolled bajra roti on the well hot tawa and spread some water on the top side with your hands.
• Cook for 30-40 seconds or until the top surface appears a little dry.
• Flip and cook the other side for 20-30 seconds then flip again and cook on an open fire/flame until you see brown spots or it puffs up slightly.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.