Baingan Bharta | Baingan Ka Bharta Recipe | Roasted Aubergine Mash | Gluten Free and Vegan Recipe | Baingan Ka Bharta Recipe | Masala Aubergine Mash | Gluten Free and Vegan Recipe

Hi Supermoms,

My better half, Raghu loves Brinjal/Aubergine/Eggplant . So, I cook this vegetable very often. Gutti Vankaya Koora is his favourite brinjal dish. But, you need baby brinjal to cook that dish. Whenever I get baby brinjal from the market, the first option is to make Gutti Vankaya. 

I get some amazing quality large eggplants here in Delhi ( locally it is called Bharta wala Baingan). The brinjal is so famous for making Bharta ( means 'mash'). Baingan means 'Brinjal' in Hindi language.

As the name suggests, the brinjal is first greased with oil and roasted over fire till the skin wilts and the brinjal gets cooked inside. The peel is removed and the mashed brinjal is added to the onion tomato mixture. 

The recipe is easy for anyone to try. All you need is the larger variety of Brinjal which does not have much seeds. The Bharta is semi dry and can be enjoyed along with any flat bread. 

The roasted brinjal gives this dish a unique taste. Sometimes I  even fire roast garlic , onions and tomatoes to give even more flavour to the dish.

You can make this side dish within minutes. Perfect for a quick weekday dinner. 

Baingan Bharta | Baingan Ka Bharta Recipe :

Preparation time : 10 minutes

Cooking time : 20 minutes

Serves : 3

1 cup = 250 ml cup

Ingredients :

1 large Brinjal/Aubergine 

2 large tomatoes ( finely chopped)

2 large onions ( finely chopped)

2 green chillies ( finely chopped)

4-5 garlic cloves ( finely chopped)

1/2" ginger ( finely chopped or grated)

1/8 teaspoon turmeric powder

1/4 teaspoon Kashmiri Chilli powder ( optional)

salt to taste

1 tablespoon sesame oil 

For garnish :

handful cilantro leaves ( roughly chopped)( optional)

Method :

1. Wash the whole brinjal and wipe them with a kitchen towel. 

2. Grease the brinjal with oil and place it on a wire rack.

3. Let the brinjal roast under low flame.

Chef tip : Keep tossing the brinjal so that all the sides roast uniformly.

4. Once they cook, allow them to cool down.

5. You can carefully remove the skin of the brinjal.

6. Mash the pulp using a fork and set it aside.

7. Heat a kadai/pan with oil and add the green chillies, ginger and garlic.

8. Once they brown, add onions and tomatoes.

9. Add turmeric and salt.

10. Allow the tomatoes to become mushy.

Chef tip : You can add a few drops of water .

11. Now add the mashed brinjal.

12. Mix well and cook for 5 minutes over low flame , garnish and switch off.

Your delicious Baingan Bharta is ready to be served along with Chapatti/phulkas or parathas. 

Happy Cooking !

With love,

Masterchefmom