Watch Video
Prepare with Step by Step Video


BAIGAN BHARTA RECIPE (LC14206) - This dish is an Indian vegetarian recipe with origins form the North of India. The aubergines / brinjals are roasted & skinned and cooked in a onion & tomato spiced thick gravy.

Prep Time : 40 Min
Cooking Time : 30 Min
Resting Time : 1 hour , 10 Min

Recipe Recommendations
Spinach Cheese Filo Recipe (#LC14087) : Flaky Filo sheets are layered with a savoury spinach and cheese wrapped in thin layers of filo pastry, combining strong flavours and lovely crisp texture. Try this Greek style pie recipe!
ALOO GOBI RECIPE / POTATO CAULIFLOWER CURRY RECIPE (#LC14031) : Aloo Gobi is a one pot vegan dish that is cooked with spices. Delicious and tastes best with Indian bread or fresh steamed rice.
Imli Chutney (#LC14010): Sweet and sour is how we like to describe this chutney as. This tamarind infused chutney complements most of the Indian street food.
FOCACCIA RECIPE (#LC14104) - Focaccia, an Italian bread is made with flour and fresh herbs. For an extra edge in flavour, sun dried tomatoes and olives are added.



3 Number

Finely chopped

green chilli

1 Number

Finely chopped


2 Number

Black Cardamom

1 Tablespoon


Vegetable Oil

3 Tablespoon

Turmeric powder

1 Tablespoon

Ginger Paste

1 Tablespoon

Coriander powder

2 Tablespoon

Red Chili Powder

1 Tablespoon

Garam masala powder

1 Tablespoon


to taste

Fresh Coriander

2 Tablespoon


How to make baingan bharta recipe?

1. The ingredients quantity can be set as per your serving requirement under Change Serving. We recommend you set it prior to the start.

2. Chop the tomatoes into small pieces & keep it aside.

3. Chop the green chilli & keep it aside.

4. Wash the eggplant and roast them on tava for few minutes & keep it on open flame until the skin turns dark color.

5. Remove the eggplant skin and chop the pulp roughly.

6. Using the potato masher, coarsely mash the eggplant pulp and keep aside for later use.

7. In a mortar and pestle, crush the black cardamom into powder.

8. Heat oil in the heavy bottom pan, add cardamom powder, green chilli, turmeric powder and Tomato. Saute well.

9. Now add ginger paste and mashed eggplant pulp into the pan and mix well.

10. Add coriander powder, red chilli powder, garam masala and salt. Mix well.

11. Cook on medium heat for 5-6 minutes or until oil separates.

12. Garnish with chopped coriander leaves (optional).


Chopping Board

Cooking Pot - Kadai


Spoon Wooden


Indian Recipes

Shopping List
  • All 0 Items
  • My Items
    0 items
    Sort by :

    My items



    Take 0 items shopping
    Take 0 items shopping