BAINGAN BARTHA … One of my favourites in the NorthIndian cuisine..
For the ones who arents aware of , BAINGAN barta is a side dish prepared using roasted Eggplants which is mashed and prepared into tangy and spicy gravy .

Checkout the detailed recepie below 👇

Preparation time: 10 mins

Cooking time: 35 mins

Serves: 5

  • Baingan / Eggplants: 2 large
  • Garlic: 4 to 5 cloves whole + 1 tbsp finely chopped
  • Ginger: 1 tbsp finely chopped
  • Green chillies: 2 finely chopped
  • Onions: 2 large finely chopped
  • Tomatoes: 1 finely chopped
  • Turmeric powder: 1/2 tsp
  • Kashmiri chilli powder: 2 tsp
  • *Coriander powder: 2 tsp
  • Cumin powder: 1/2 tsp
  • Amchur powder: 1/4 tsp
  • Cumin seeds: 1 tsp
  • Vegetable oil: 4 tbsp


  • Pre heat the oven . Rub oil on all surface of eggplant.
  • Make deep slits on Eggplants, infuse peeled garlic cloves and transfer to a tray lined with baking paper.
  • Roast in oven for 20 mins at 220°C. When done,remove from oven,let it cool down and peel off the skin .Mash it well and keep aside.
  • Heat oil in a wok. Add cumin seeds , let it crackle.
  • Add chopped ginger, garlic and green chillies, toss well.
  • Add onions and saute till it turns light brown. Add all the dry spice powders and salt and mix well.
  • Add chopped tomatoes and saute till it turns mushy.
  • Add the mashed eggplants along with the garlic to the gravy and give it a mix.
  • Add some hot water and cover and cook on medium flame for 10 mins.
  • Finally sprinkle some coriander leaves and give it a mix.
  • Serve hot with rice or rotis.

LIKE | SHARE | COMMENT if you like the recepie.

Thankyou… ❤️

Leave a Reply