Baingan bhartha

This article has not been rated yet.


10 min


4 cups (1 L)

* PLUS Grilling Time: 20 minutes, Standing Time: 15 minutes, Cooking time: 9 minutes


  • 1 large eggplant
  • 1 large onion
  • 1 small jalapeno
  • 1 large tomato
  • 1/2 tsp ground cumin
  • 5 fresh curry leaves
  • 4 garlic cloves
  • 1 cup frozen peas
  • 1/2 tsp salt
  • 1/2 tsp garam masala
  • 1/2 tsp turmeric
  • 1 tbsp vegetable oil
  • 1/2 cup chopped cilantro


  • To achieve a smoky flavour in the eggplant, preheat barbecue to medium high. Prick eggplant in several places with a fork and place on grill. Barbecue, uncovered, turning frequently, until skin is charred and eggplant is very soft, 20 to 35 min, depending on its size. If you have a gas stove like Swaran, you can char the eggplant over a medium gas flame until it implodes, 10 to 15 min.
  • Meanwhile, chop onion. Finely chop jalapeno. Coarsely chop tomato and measure out remaining ingredients. When eggplant is charred and soft, let cool. Remove and discard skin, then place in a large bowl. Mash with a potato masher just until chunky.
  • Heat oil in a large frying pan over medium heat. Add onion, jalapeno, cumin and curry leaves. Stir often until onion starts to soften, 3 to 5 min. Add garlic, peas, turmeric, garam masala and salt. Stir often until mixture is fragrant, about 1 min. Stir in tomato, then eggplant. Continue cooking, stirring often to develop flavours, 5 to 7 min. Add more salt if needed. Stir in cilantro. Serve immediately or cover and refrigerate for up to 2 days. Serve cold or reheat in microwave. Delicious with roti.