Baingan Bharta... Indian Spiced Smoked Eggplant Mash
Recipe type: Side
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • Large eggplant (baingan) - 1
  • Onion – 1, large, finely chopped
  • Tomato – 1, large, finely chopped
  • Asafoetida (hing) – ¼ tsp
  • Cumin seeds – ½ tsp
  • Ginger paste –1 tsp
  • Garlic paste – 1 tsp
  • Turmeric powder – ¼ tsp
  • Coriander powder – ½ tsp
  • Cumin powder (ground cumin) – ½ tsp
  • Red chilli powder – ½ tsp
  • Garam masala – ½ tsp
  • Green chillies – 2, chopped
  • Freshly chopped coriander leaves – 1 cup, loosely packed
  • Salt to tate
  • Oil – 1 tbsp
  1. Make multiple slits in the eggplant and smear it all over with oil.
  2. Place the eggplant on medium flame and roast it. Keep turning it slowly from time to time until it is nicely roasted – the skin should be charred all over and the flesh inside should be soft and cooked.
  3. Once roasted, let the eggplant cool down enough to touch. Then remove the charred skin and cut it into half. Remove any hard core or seeds from the inside and mash the remaining flesh. Set aside.
  4. Heat oil in a skillet and add the asafoetida and cumin seeds. Saute for few seconds until the cumin seeds are fragrant.
  5. Then add chopped onions and ginger-garlic paste and saute it till golden brown. This will take a about 10 minutes on medium-low flame.
  6. Tip in the chopped tomatoes and green chilies and mix everything well.
  7. Now add all the powdered spices – turmeric powder, coriander powder, cumin powder, red chilli powder and garam masala. Season with salt and mix everything well. Add a splash of water if the spices tend to burn.
  8. Once the spices are nicely sautéed, add the eggplant mash to the skillet. Stir well to mix the eggplant with all the spices. Check and adjust the seasoning if needed.
  9. Add the freshly chopped coriander leaves and give a final stir. Serve hot with chapatis or parathas. Enjoy!
Recipe by Flavor Quotient at