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By: Chitra Ahluwalia Pal of New York, US

Baingan ka Bharta

Filed in Main Dishes

Serves 4 people

Other 176 recipes by Chitra Ahluwalia Pal »

Traditional way of preparing eggplant in India.Spicy dish often made in summers.


  • One Eggplant (Baingan)
  • Tow chopped small onions
  • Two chopped tomatoes
  • 1-2 finely chopped green chilies
  • Salt as per taste
  • 1 tsp of Red chili powder
  • 1 tsp. of chopped cilantro


  1. Broil egg plant for 20 mins each side.Remove the burnt skin and mash the eggplant and let it cool.
  2. Add chopped onions in non stick pan with 3 tsp. of veg oil.
  3. When onions turn golden brown in color add tomatoes and green chillies.
  4. When mixture starts leaving oil add salt and red chili powder.
  5. Add eggplant and mix it well.
  6. Let it cook for 10-15 minutes with closed lid.
  7. When it is ready serve with hot parantha’s or roti’s and garnish with chopped cilantro.

Latest Comments

By Madhu on 10/24/2008 9:26:00 AM

It is not necessary to cook eggplant twice. Choose large eggplant, make three 1/2" deep cuts along length.. Tuck garlic cloves inside whole eggplant, bake in oven for 30 minutes at 400 deg F. Peel and mash eggplant and garlic cloves. Mix salt, dry roasted spices, and EV olive oil. Finish with cilantro garnish.

By Chitra Ahluwalia Pal on 8/20/2008 11:11:00 AM

You can add peas and make another new dish


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