Baingan Bharta
A classic preparation of roasted brinjal without too much masala
Gurdip Kohli Punj's Baigan Bharta recipe

- Indian


- 4

Cooking Time

-15-20 Min


- Medium

Preparation Time

- 10 Min


  • 1 eggplant
  • 1 tbsp oil
  • 2 to 3 chopped green chillies
  • 1 chopped Tomato
  • ½ tsp red chilli powder
  • 1 tsp coriander powder
  • 2 tsp peanuts
  • coarsely ground
  • salt to taste
  • water
  • oil for brushing
  • For Garnish: chopped coriander


  1. 1

    Make some slits on the outer skin of the eggplant.
  2. 2

    Brush oil on the skin and roast directly over the flame.
  3. 3

    Roast evenly.
  4. 4

    Allow the roasted eggplant to cool.
  5. 5

    Later peel off the skin and mash the eggplant well.
  6. 6

    Heat oil in a pan under a low flame.
  7. 7

    Saute chopped onion garlic, green chillies, and tomato.
  8. 8

    Add red chilli powder coriander powder, salt and water and mix well.
  9. 9

    Add mashed eggplant to the masala.
  10. 10

    Add coarsely ground peanuts.
  11. 11

    Cook well and place in a serving dish.
  12. 12

    Garnish with chopped coriander.
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Gurdip Kohli Punj


Chef Gurdip Kohli Punj has fond memories of the Gurudwara kitchen where her family rolled out chapattis, chopped vegetables, and stirred large pots of dal as 'sewa'. This was no mere chore for young Gurdip; she enjoyed cooking for people! She creates healthy dishes that are yummy too!

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