Baighan Bhartha

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This baighan bharta works as a delicious vegetarian main dish or can be served on the side with a mutton stew. The smoky flavor that comes from roasti...
  • PREP TIME: 20 minutes
  • COOK TIME: 45 minutes
  • SERVINGS: 4 persons
Baighan Bhartha


  • 2 eggplants (baighan)
  • 2 tablespoon of vegetable oil
  • 1 heaped teaspoon cumin (zeera) seeds
  • 2 onions, sliced
  • 1 green chillies, finely chopped
  • ½ teaspoon turmeric (haldi)
  • ½ teaspoon red chili powder
  • 1 teaspoon of salt
  • 3 fresh tomatoes, chopped
  • ¼ bunch of fresh coriander, chopped


  • 1. Roast the eggplants in either the oven or the stovetop. The stovetop is a quicker method and imparts a smokier flavor but requires careful attention.
  • 2. Oven Method: Pre-heat oven to 200 C. Line a baking tray with aluminum foil and drizzle with a tablespoon of oil. Prick the eggplants with a knife or a fork and roast for 15 minutes. Turn them over and roast for another 15 minutes.
  • 3. Stove-top Method: Turn heat to low-medium. Pierce the eggplant head with a fork (this can be used for turning them or you can use tongs). Place the eggplants directly onto the flame and turn it with a of your hob and turn it to blacken the outside.
  • 4. Once the eggplants are roasted, let them cool then slice in half and scoop out the flesh with a spoon. Mash the flesh with a fork and set aside.
  • 5. Heat oil in a pot and add cumin seeds (zeera). Saute for 30 – 45 seconds.
  • 6. Once it sizzles, add the onions and cook until golden brown stirring occasionally.
  • 7. Add chillies, turmeric, chili powder & salt. Saute for 15 seconds then add the eggplant flesh. Leave to cook for 15 – 20 minutes.
  • 8. Add tomatoes and cook for another 4-5 minutes then remove from heat.
  • 9. Garnish with fresh coriander leaves and serve.


Photo Credits: Mission-food
Desi Appetite
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