Baingan Bharta

Name: Baingan Bharta
Total time: 1 h 22 min
Yield: 4 servings
Ingredients: 1,000 g Aubergine; 300 g Red onion; 6 piece Garlic; 20 g Ginger; 3 piece Green chilli; 400 g Plum tomatoes; 3 tbsp Mustard oil; 1 tsp Cumin seeds; 0.5 tsp Ground turmeric; 1 tsp Kashmiri chilli powder; 1.5 tsp Ground coriander; 1 tsp Salt; 0.5 tsp Garam masala; 20 g fresh coriander

1 hr 22 min · 1 hr 22 min active · makes ~1.9 kg · Medium

Charred aubergine mashed with caramelized red onion, garlic, ginger and green chilli. Smoky Indian vegetable curry for four.

See more →

Baingan Bharta

Charred aubergine mashed with caramelized red onion, garlic, ginger and green chilli. Smoky Indian vegetable curry for four.

See more →

TOTAL TIME

1 hr 22 min

ACTIVE TIME

1 hr 22 min

QUANTITY

~1.9 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/14

Tools0/13

Ingredients

0/14 gathered · 4 servings

1,000g

300g

6piece

20g

3piece

400g

3tbsp

1tsp

0.5tsp

1tsp

1.5tsp

1tsp

0.5tsp

20g

#	Quantity	Notes	State
1	1,000g	—	—
2	300g	—	—
3	6piece	—	—
4	20g	—	—
5	3piece	—	—
6	400g	—	—
7	3tbsp	—	—
8	1tsp	—	—
9	0.5tsp	—	—
10	1tsp	—	—
11	1.5tsp	—	—
12	1tsp	—	—
13	0.5tsp	—	—
14	20g	—	—

Tools

15 items

Serveware

1 item

Procedure

40 steps

1 of 40

Set the oven to its highest setting and let it heat fully while you prepare the aubergines.

240°C

⏱ 10 min

2 of 40

Place the whole aubergines on the baking tray.

Aubergine · 1,000 g

⏱ 10s

ResultAubergine

3 of 40

Pierce each aubergine all over with a fork so steam can escape during roasting.

⏱ 30s

ResultPricked aubergines

4 of 40

Slide the tray into the oven and roast until the skins are charred and blistered and the flesh feels completely collapsed when pressed.

⏱ 40 min

ResultPricked aubergines

5 of 40

Lift the tray out of the oven using oven gloves and set it aside.

⏱ 10s

ResultPricked aubergines

6 of 40

Leave the aubergines on the tray until cool enough to handle.

⏱ 15 min

ResultCooled roasted aubergines

7 of 40

Pull away and discard the charred skin from each aubergine, then split them open and scrape all the soft flesh onto the board, discarding the stalks.

⏱ 2 min

ResultPeeled roasted aubergine flesh

8 of 40

Roughly chop through the flesh a few times so it is broken into coarse, uneven pieces, then transfer it to the bowl.

Peeled roasted aubergine flesh · step 7

⏱ 1 min

ResultRoughly chopped roasted aubergineused in step 34

9 of 40

Peel the red onion

Red onion · 300 g

⏱ 30s

ResultPeeled red onion

10 of 40

Finely chop the peeled onion into small, even pieces and transfer to the small bowl.

Peeled red onion · step 9

⏱ 1 min

ResultFinely chopped red onionused in step 23

11 of 40

Crush each clove flat with the side of the knife and slip off the skins.

Garlic · 6 piece

⏱ 30s

ResultPeeled garlic cloves

12 of 40

Mince the peeled cloves to a fine paste and transfer to the second small bowl.

Peeled garlic cloves · step 11

⏱ 40s

ResultMinced garlic

13 of 40

Scrape the skin from the ginger with the back of the knife blade.

Ginger · 20 g

⏱ 20s

ResultPeeled ginger

14 of 40

Mince the peeled ginger as finely as the garlic and mix it into the same bowl.

Peeled ginger · step 13

⏱ 40s

ResultMinced garlic and gingerused in step 25

15 of 40

Cut the stalks from the green chillies.

Green chilli · 3 piece

⏱ 15s

ResultTrimmed green chillies

16 of 40

Finely chop the chillies, keeping the seeds in, and transfer to the third small bowl.

Trimmed green chillies · step 15

⏱ 30s

ResultFinely chopped green chilliused in step 26

17 of 40

Roughly chop the tomatoes into uneven chunks.

Plum tomatoes · 400 g

⏱ 1 min

ResultRoughly chopped plum tomatoesused in step 32

18 of 40

Pour the mustard oil into the frying pan.

Mustard oil · 3 tbsp

⏱ 5s

ResultMustard oil

19 of 40

Set the pan over a high heat and let the oil heat until it just begins to smoke, which drives off its sharpness.

⏱ 1 min

ResultHot mustard oil

20 of 40

Turn the heat down to medium before adding the cumin seeds.

⏱ 5s

ResultMedium-heat mustard oil

21 of 40

Tip the cumin seeds into the hot oil.

Cumin seeds · 1 tsp

⏱ 5s

ResultMedium-heat mustard oil and cumin seeds

22 of 40

Let the seeds sizzle and pop in the oil for about 30 seconds until they darken a shade and smell nutty.

⏱ 30s

ResultSizzling cumin

23 of 40

Tip the finely chopped onion into the pan.

Finely chopped red onion · step 10

⏱ 5s

ResultSizzling cumin and finely chopped red onion

24 of 40

Fry the onion over a medium heat, stirring regularly, until it is deep golden and beginning to catch at the edges.

⏱ 12 min

ResultGolden onion

25 of 40

Add the minced garlic and ginger to the pan.

Minced garlic and ginger · step 14

⏱ 5s

ResultGolden onion and minced garlic and ginger

26 of 40

Add the finely chopped green chilli to the pan.

Finely chopped green chilli · step 16

⏱ 5s

ResultGolden onion and minced garlic mixture

27 of 40

Stir everything together and cook for 2 minutes until the garlic and ginger lose their raw smell.

⏱ 2 min

ResultFragrant onion base

28 of 40

Sprinkle in the ground turmeric.

Ground turmeric · 0.5 tsp

⏱ 5s

ResultFragrant onion base and ground turmeric

29 of 40

Add the Kashmiri red chilli powder.

Kashmiri chilli powder · 1 tsp

⏱ 5s

ResultFragrant onion base and ground turmeric and kashmiri red chilli powder

30 of 40

Add the ground coriander.

Ground coriander · 1.5 tsp

⏱ 5s

ResultFragrant onion base and ground turmeric mixture

31 of 40

Stir the spices into the onion and cook for 1 minute, pressing them into the pan, until the oil begins to separate at the edges.

⏱ 1 min

ResultSpiced onion masala

32 of 40

Tip the roughly chopped tomatoes into the pan.

Roughly chopped plum tomatoes · step 17

⏱ 10s

ResultRoughly chopped plum tomatoes and spiced onion masala

33 of 40

Cook over a medium-high heat, stirring and pressing the tomatoes, until they completely break down and the masala is thick and the oil floats visibly on top.

⏱ 8 min

ResultThick tomato masala

34 of 40

Tip all the roughly chopped roasted aubergine into the pan.

Roughly chopped roasted aubergine · step 8

⏱ 10s

ResultThick tomato masala and roughly chopped roasted aubergine

35 of 40

Add the salt.

Salt · 1 tsp

⏱ 5s

ResultThick tomato masala and roughly chopped roasted aubergine and salt

36 of 40

Stir and mash the aubergine into the masala over a medium heat for 5 minutes, pressing and folding until everything is thoroughly combined and the mixture is dry and fragrant.

⏱ 5 min

ResultBaingan bharta

37 of 40

Scatter the garam masala over the bharta.

Garam masala · 0.5 tsp

⏱ 5s

ResultBaingan bharta and garam masala

38 of 40

Stir the garam masala through the bharta and cook for a further 30 seconds so its fragrance blooms into the dish.

⏱ 30s

ResultGarnished baingan bharta

39 of 40

Spoon the bharta into the serving bowl.

Garnished baingan bharta · step 38

⏱ 20s

ResultGarnished baingan bharta

40 of 40

Tear the fresh coriander leaves over the top and serve straight away.

Fresh coriander · 20 g

⏱ 15s

ResultBaingan Bharta

Total Time1 hr 22 min

#	Product	Tool	Action
1	—	240°C	Set the oven to its highest setting and let it heat fully while you prepare the aubergines.⏱ 10 min
2	1,000 g		Place the whole aubergines on the baking tray.⏱ 10sResultAubergine
3	—		Pierce each aubergine all over with a fork so steam can escape during roasting.⏱ 30sResultPricked aubergines
4	—		Slide the tray into the oven and roast until the skins are charred and blistered and the flesh feels completely collapsed when pressed.⏱ 40 minResultPricked aubergines
5	—		Lift the tray out of the oven using oven gloves and set it aside.⏱ 10sResultPricked aubergines
6	—		Leave the aubergines on the tray until cool enough to handle.⏱ 15 minResultCooled roasted aubergines
7	—		Pull away and discard the charred skin from each aubergine, then split them open and scrape all the soft flesh onto the board, discarding the stalks.⏱ 2 minResultPeeled roasted aubergine flesh
8	Peeled roasted aubergine fleshstep 7		Roughly chop through the flesh a few times so it is broken into coarse, uneven pieces, then transfer it to the bowl.⏱ 1 minResultRoughly chopped roasted aubergineused in step 34
9	300 g		Peel the red onion⏱ 30sResultPeeled red onion
10	Peeled red onionstep 9		Finely chop the peeled onion into small, even pieces and transfer to the small bowl.⏱ 1 minResultFinely chopped red onionused in step 23
11	6 piece		Crush each clove flat with the side of the knife and slip off the skins.⏱ 30sResultPeeled garlic cloves
12	Peeled garlic clovesstep 11		Mince the peeled cloves to a fine paste and transfer to the second small bowl.⏱ 40sResultMinced garlic
13	20 g		Scrape the skin from the ginger with the back of the knife blade.⏱ 20sResultPeeled ginger
14	Peeled gingerstep 13		Mince the peeled ginger as finely as the garlic and mix it into the same bowl.⏱ 40sResultMinced garlic and gingerused in step 25
15	3 piece		Cut the stalks from the green chillies.⏱ 15sResultTrimmed green chillies
16	Trimmed green chilliesstep 15		Finely chop the chillies, keeping the seeds in, and transfer to the third small bowl.⏱ 30sResultFinely chopped green chilliused in step 26
17	400 g		Roughly chop the tomatoes into uneven chunks.⏱ 1 minResultRoughly chopped plum tomatoesused in step 32
18	3 tbsp		Pour the mustard oil into the frying pan.⏱ 5sResultMustard oil
19	—		Set the pan over a high heat and let the oil heat until it just begins to smoke, which drives off its sharpness.⏱ 1 minResultHot mustard oil
20	—		Turn the heat down to medium before adding the cumin seeds.⏱ 5sResultMedium-heat mustard oil
21	1 tsp		Tip the cumin seeds into the hot oil.⏱ 5sResultMedium-heat mustard oil and cumin seeds
22	—		Let the seeds sizzle and pop in the oil for about 30 seconds until they darken a shade and smell nutty.⏱ 30sResultSizzling cumin
23	Finely chopped red onionstep 10		Tip the finely chopped onion into the pan.⏱ 5sResultSizzling cumin and finely chopped red onion
24	—		Fry the onion over a medium heat, stirring regularly, until it is deep golden and beginning to catch at the edges.⏱ 12 minResultGolden onion
25	Minced garlic and gingerstep 14		Add the minced garlic and ginger to the pan.⏱ 5sResultGolden onion and minced garlic and ginger
26	Finely chopped green chillistep 16		Add the finely chopped green chilli to the pan.⏱ 5sResultGolden onion and minced garlic mixture
27	—		Stir everything together and cook for 2 minutes until the garlic and ginger lose their raw smell.⏱ 2 minResultFragrant onion base
28	0.5 tsp		Sprinkle in the ground turmeric.⏱ 5sResultFragrant onion base and ground turmeric
29	1 tsp		Add the Kashmiri red chilli powder.⏱ 5sResultFragrant onion base and ground turmeric and kashmiri red chilli powder
30	1.5 tsp		Add the ground coriander.⏱ 5sResultFragrant onion base and ground turmeric mixture
31	—		Stir the spices into the onion and cook for 1 minute, pressing them into the pan, until the oil begins to separate at the edges.⏱ 1 minResultSpiced onion masala
32	Roughly chopped plum tomatoesstep 17		Tip the roughly chopped tomatoes into the pan.⏱ 10sResultRoughly chopped plum tomatoes and spiced onion masala
33	—		Cook over a medium-high heat, stirring and pressing the tomatoes, until they completely break down and the masala is thick and the oil floats visibly on top.⏱ 8 minResultThick tomato masala
34	Roughly chopped roasted auberginestep 8		Tip all the roughly chopped roasted aubergine into the pan.⏱ 10sResultThick tomato masala and roughly chopped roasted aubergine
35	1 tsp		Add the salt.⏱ 5sResultThick tomato masala and roughly chopped roasted aubergine and salt
36	—		Stir and mash the aubergine into the masala over a medium heat for 5 minutes, pressing and folding until everything is thoroughly combined and the mixture is dry and fragrant.⏱ 5 minResultBaingan bharta
37	0.5 tsp		Scatter the garam masala over the bharta.⏱ 5sResultBaingan bharta and garam masala
38	—		Stir the garam masala through the bharta and cook for a further 30 seconds so its fragrance blooms into the dish.⏱ 30sResultGarnished baingan bharta
39	Garnished baingan bhartastep 38		Spoon the bharta into the serving bowl.⏱ 20sResultGarnished baingan bharta
40	20 g		Tear the fresh coriander leaves over the top and serve straight away.⏱ 15sResultBaingan Bharta
Total Time			1 hr 22 min

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	240kcal
	5g
	12g
	1g
	31g
	17g
	11g
	615mg

Ingredients0/14

Tools0/13

Recipe

Baingan Bharta

Charred aubergine mashed with caramelized red onion, garlic, ginger and green chilli. Smoky Indian vegetable curry for four.

What you’ll doYou will roast whole aubergines until their skins blacken and flesh collapses, then scrape the soft flesh onto a board. Meanwhile, you will prep onion, garlic, ginger, chilli and tomatoes separately. You will heat mustard oil until it smokes, temper cumin seeds in it, then build a spiced base with the onion, aromatics and ground spices before adding tomatoes and finally the roasted aubergine, mashing everything together until dry and fragrant.

Serves4

Total1 hr 22 min

LevelMedium

Ingredients

Aubergine1,000 g
Red onion300 g
Garlic6 piece
Ginger20 g
Green chilli3 piece
Plum tomatoes400 g
Mustard oil3 tbsp
Cumin seeds1 tsp
Ground turmeric0.5 tsp
Kashmiri chilli powder1 tsp
Ground coriander1.5 tsp
Salt1 tsp
Garam masala0.5 tsp
Fresh coriander20 g

Tools

Mixing bowlSpoonWork surfaceRed onion bowl (small bowl)Garlic bowl (small bowl)Green bowl (small bowl)OvenLarge frying panChef's knifeWooden spoonBaking trayPeelerServing bowlForkChopping board

Method

Set the oven to its highest setting and let it heat fully while you prepare the aubergines.

240°C10 minOven

Place the whole aubergines on the baking tray.

10sBaking trayAubergine · 1,000 g

Pierce each aubergine all over with a fork so steam can escape during roasting.

30sBaking tray, Fork

Slide the tray into the oven and roast until the skins are charred and blistered and the flesh feels completely collapsed when pressed.

40 minBaking tray, Oven

Lift the tray out of the oven using oven gloves and set it aside.

10sBaking tray, Oven

Leave the aubergines on the tray until cool enough to handle.

15 minBaking tray

Pull away and discard the charred skin from each aubergine, then split them open and scrape all the soft flesh onto the board, discarding the stalks.

2 minChopping board, Chefs knife

Roughly chop through the flesh a few times so it is broken into coarse, uneven pieces, then transfer it to the bowl.

Result · Roughly chopped roasted aubergine · used in step 34

1 minMixing bowl, Chefs knifePeeled roasted aubergine flesh · step 7

Peel the red onion

30sChopping board, Chefs knifeRed onion · 300 g

Finely chop the peeled onion into small, even pieces and transfer to the small bowl.

Result · Finely chopped red onion · used in step 23

1 minRed onion bowl (small bowl), Chefs knifePeeled red onion · step 9

Crush each clove flat with the side of the knife and slip off the skins.

30sChopping board, PeelerGarlic · 6 piece

Mince the peeled cloves to a fine paste and transfer to the second small bowl.

40sGarlic bowl (small bowl), Chefs knifePeeled garlic cloves · step 11

Scrape the skin from the ginger with the back of the knife blade.

20sChopping board, PeelerGinger · 20 g

Mince the peeled ginger as finely as the garlic and mix it into the same bowl.

Result · Minced garlic and ginger · used in step 25

40sGarlic bowl (small bowl), Chefs knifePeeled ginger · step 13

Cut the stalks from the green chillies.

15sChopping board, Chefs knifeGreen chilli · 3 piece

Finely chop the chillies, keeping the seeds in, and transfer to the third small bowl.

Result · Finely chopped green chilli · used in step 26

30sGreen bowl (small bowl), Chefs knifeTrimmed green chillies · step 15

Roughly chop the tomatoes into uneven chunks.

Result · Roughly chopped plum tomatoes · used in step 32

1 minWork surfacePlum tomatoes · 400 g

Pour the mustard oil into the frying pan.

5sLarge frying panMustard oil · 3 tbsp

Set the pan over a high heat and let the oil heat until it just begins to smoke, which drives off its sharpness.

1 minLarge frying pan

Turn the heat down to medium before adding the cumin seeds.

5sLarge frying pan

Tip the cumin seeds into the hot oil.

5sLarge frying panCumin seeds · 1 tsp

Let the seeds sizzle and pop in the oil for about 30 seconds until they darken a shade and smell nutty.

30sLarge frying pan

Tip the finely chopped onion into the pan.

5sLarge frying panFinely chopped red onion · step 10

Fry the onion over a medium heat, stirring regularly, until it is deep golden and beginning to catch at the edges.

12 minLarge frying pan, Wooden spoon

Add the minced garlic and ginger to the pan.

5sLarge frying panMinced garlic and ginger · step 14

Add the finely chopped green chilli to the pan.

5sLarge frying panFinely chopped green chilli · step 16

Stir everything together and cook for 2 minutes until the garlic and ginger lose their raw smell.

2 minLarge frying pan, Wooden spoon

Sprinkle in the ground turmeric.

5sLarge frying panGround turmeric · 0.5 tsp

Add the Kashmiri red chilli powder.

5sLarge frying panKashmiri chilli powder · 1 tsp

Add the ground coriander.

5sLarge frying panGround coriander · 1.5 tsp

Stir the spices into the onion and cook for 1 minute, pressing them into the pan, until the oil begins to separate at the edges.

1 minLarge frying pan, Wooden spoon

Tip the roughly chopped tomatoes into the pan.

10sLarge frying panRoughly chopped plum tomatoes · step 17

Cook over a medium-high heat, stirring and pressing the tomatoes, until they completely break down and the masala is thick and the oil floats visibly on top.

8 minLarge frying pan, Wooden spoon

Tip all the roughly chopped roasted aubergine into the pan.

10sLarge frying panRoughly chopped roasted aubergine · step 8

Add the salt.

5sLarge frying panSalt · 1 tsp

Stir and mash the aubergine into the masala over a medium heat for 5 minutes, pressing and folding until everything is thoroughly combined and the mixture is dry and fragrant.

5 minLarge frying pan, Wooden spoon

Scatter the garam masala over the bharta.

5sLarge frying panGaram masala · 0.5 tsp

Stir the garam masala through the bharta and cook for a further 30 seconds so its fragrance blooms into the dish.

30sLarge frying pan, Wooden spoon

Spoon the bharta into the serving bowl.

20sServing bowl, SpoonGarnished baingan bharta · step 38

Tear the fresh coriander leaves over the top and serve straight away.

Result · Baingan Bharta

15sServing bowlFresh coriander · 20 g

Printed 27 September 2026