Baigan Bharta (also spelled Bhaigan Barta) is a smoky roasted eggplant curry made from a large brinjal (eggplant/aubergine). The distinctive flavor comes from broiling or roasting the eggplant until the skin chars and the flesh becomes soft and smoky. It makes a delicious side dish with roti or chapati and is also lovely mixed into steamed rice.
I’m one of the few in my household who truly enjoys brinjal. My husband isn’t a big fan, but I still buy eggplant roughly every couple of weeks. Growing up we had brinjal in many South Indian forms—curries, sambar, kara kuzhambu, gotsu, thogayal—but my amma never made a gravy specifically for chapati.
As a child I often saw Baigan Bharta on restaurant menus and wondered what it tasted like. In college a friend ordered it and I tried it for the first time—I liked it immediately. The smoky flavor reminded me of sutta kathrikai (charred eggplant), and learning that Baigan Bharta is prepared similarly inspired me to make it at home. It quickly became a family favorite and added a new approved eggplant recipe to our rotation.
Baigan Bharta | Bhaigan Barta | Eggplant Curry
Ingredients
- Brinjal / Eggplant / Aubergine – 1 large
- Onion – 1 large, finely chopped
- Tomato – 3, finely chopped
- Ginger-garlic paste – 1 tsp
- Cumin powder – 1/2 tsp
- Coriander powder – 1 tsp
- Chilli powder – 3/4 tsp (adjust to taste)
- Turmeric powder – 1/8 tsp
- Garam masala – 1/2 tsp
- Coriander leaves – a few, for garnish
- Curry leaves – a few
- Oil – 1 tbsp, plus extra to grease brinjal
- Salt – to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a baking tray with aluminium foil.
- Poke holes all over the brinjal with a fork and rub it generously with oil.
- Switch the oven to broil (low) and roast the eggplant, turning occasionally, until the skin collapses and becomes smoky and charred. This takes about 23–28 minutes. Allow it to cool completely.
- Peel off the skin (it should come away easily) and roughly chop or mash the soft flesh with a fork.
- Heat a tablespoon of oil in a pan. Add curry leaves and ginger-garlic paste; sauté for 30 seconds. Add the chopped onions and cook until translucent, then add the tomatoes.
- Once the tomatoes are cooked down, stir in garam masala, coriander powder, cumin powder, chilli powder and turmeric. Cook this spice mix for 3–5 minutes until the oil separates slightly and the flavors meld.
- Add the mashed brinjal to the tomato-onion mixture with about 3 tablespoons of water. Simmer for 5–6 minutes so the flavors combine and the gravy reaches your desired consistency.
- Garnish with chopped coriander leaves and thinly sliced onion. Serve hot with roti, chapati or rice.
Notes
Ingredients:
Brinjal / Eggplant / Aubergine – 1 large
Onion – 1 large, finely chopped
Tomato – 3, finely chopped
Ginger-garlic paste – 1 tsp
Cumin powder – 1/2 tsp
Coriander powder – 1 tsp
Chilli powder – 3/4 tsp (adjust to taste)
Turmeric powder – 1/8 tsp
Garam masala – 1/2 tsp
Coriander leaves – a few
Curry leaves – a few
Oil – 1 tbsp + extra to grease the brinjal
Salt – to taste
Method:
- Preheat the oven to 425°F (220°C). Line a baking tray with aluminium foil.
- Poke the brinjal all over with a fork and rub it with oil.
- Broil on low, turning occasionally, until the skin collapses and chars—about 23–28 minutes. Cool completely.
- Peel and roughly chop or mash the roasted eggplant flesh.
- Heat oil in a pan, add curry leaves and ginger-garlic paste, sauté 30 seconds. Add onions and cook until soft, then add tomatoes.
- When tomatoes are cooked, add garam masala, coriander, cumin, chilli and turmeric powders. Cook 3–5 minutes.
- Add the mashed brinjal and about 3 tablespoons of water. Simmer 5–6 minutes to combine flavors.
- Garnish with coriander leaves and sliced onion. Serve hot with roti or rice.
