Baingan ka Bharta | Vegan eggplant curry | Roasted Aubergine Curry | Recipe of Baigan bhartha | How to make baingan bharta with step by step instructions

Baingan ka Bharta | Vegan eggplant curry | Roasted Aubergine Curry is vegan, gluten free, Indian, Punjabi style curry that is prepared by mashing/mincing grilled or fire roasted eggplant with onion, tomatoes spices and herbs.

Grilling the eggplant on direct fire infuses the dish with a smoky flavor. The preparation is quite similar to Baba Ganoush which I have shared earlier on the blog.

After this baingan bharta from eggplant, Baingan achari is our favourite main course, lunch recipe.

If you love eggplants you should try this for sure. This tastes delicious with unique smoky flavor that comes by roasting eggplant on direct fire.

Serve this with Indian flatbread (chapati/roti/Paratha), Steamed rice, Masoor dal tadka and Cucumber peanut raita.

So bharta here translates to eggplant mash that has burst of flavors coming from fire roasting eggplants.

I hope you guys give this recipe a try and do let me know how it turned out for you in the comments section.

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Baingan ka Bharta | Vegan eggplant curry | Roasted Aubergine Curry

Baingan ka Bharta | Vegan eggplant curry | Roasted Aubergine Curry is vegan, gluten free, Indian, Punjabi style curry that is prepared by mashing/mincing grilled or fire roasted eggplant with onion, tomatoes spices and herbs.

Prep Time15 minutes mins

Cook Time15 minutes mins

Course: Main course, Lunch

Cuisine: Indian

Keyword: Baigan ka bharta, Baingan bharta, Bhartha, Indian veg recipes for lunch, vegan eggplant curry

Servings: 2

Author: Lata Lala

Ingredients

• 1 Round big Baingan Brinjal/eggplants/Aubergine
• 4 garlic cloves
• 1 tsp finely chopped ginger
• 3 Tomatoes chopped
• 1 Onion big sized, finely chopped
• 2 Green chillies
• 1/4 tsp turmeric powder
• 1/2 tsp red chilly powder
• 1 tsp Coriander powder
• Salt as per taste
• 2 tsp Coriander leaves
• 3 tsp Oil

Instructions

• Wash the Brinjal, pat dry, apply oil all over on outer cover of brinjal.
• Roast it on high gas flame and keep turning it all over at the regular intervals until the skin is blackened and the eggplant collapses.
• Once done, let it cover and cool down. The trick of covering it creates steam and makes it easier to peel off the skin
• Once cooled down completely, peel the black skin, trim the stem part, mash it with fork. Remove the seeds if any.
• Now heat oil in Kadahi/pan, put finely chopped onions. Add salt,  saute it until translucent.
• Next add minced garlic, ginger and green chilies. Keep cooking it until the color of the onions is golden brown.
• Once onions are browned, add turmeric powder, coriander powder and red chili powder. After that add tomatoes.
• Saute on medium heat so that tomatoes are cooked properly. Add roasted and mashed eggplant and cook everything well
• Cover the lid n let it simmer for 5 to 7 minutes, keep stirring in between. If required sprinkle some water over it.
• Keep cooking until it starts leaving oil on sides. Lastly garnish with fresh green coriander leaves.
• Serve hot with Roti or paratha

Step by step instructions to make Baingan ka Bharta | Vegan eggplant curry | Roasted Aubergine Curry

Wash the Brinjal, pat dry, apply oil all over on outer cover of brinjal.

Roast it on high gas flame and keep turning it all over at the regular intervals until the skin is blackened and the eggplant collapses.

Once done, let it cover and cool down. The trick of covering it creates steam and makes it easier to peel off the skin.

Once cooled down completely, peel the black skin, trim the stem part, mash it with fork. Remove the seeds if any.

Now heat oil in Kadai/pan, put finely chopped onions. Add salt,  saute it until translucent.

Next add minced garlic, ginger and green chilies. Keep cooking it until the color of the onions is golden  brown.

Once onions are browned, add turmeric powder, coriander powder and red chili powder. After that add tomatoes.

Saute on medium heat so that tomatoes are cooked properly. Add roasted and mashed eggplnats and cook everything well

Cover the lid n let it simmer for 5 to 7 minutes, keep stirring in between. If required sprinkle some water over it.

Keep cooking until it starts leaving oil on sides. Lastly garnish with fresh green coriander leaves.

Serve hot with Roti or paratha.