Baingan Ka Bartha

Baingan is Brinjal and this dish is more like a ‘kathirikai masiyal’ that we’ve in south India. Here we like to eat it with steamed rice while in north it is preferred with rotis also. Usually for Baigan ka bartha, large eggplants are chosen and charred on stove before the flesh is scooped to prepare bartha. This is so flavourful and even people who detest Brinjal would like to try it.


1.     Brinjal – 1 large
2.     Tomatoes – 2 medium
3.     Onions – 2 medium
4.     Garlic – 3 cloves
5.     Chilli powder – 1 tsp
6.     Asafoetida – 1 pinch
7.     Dhaniya powder – 1 tsp
8.     Cumin seeds – ¼ tsp
9.     Salt to taste
10. Oil – 1 tbsp


Step 1: Roast the Brinjal directly on stove on all sides
Step 2: Cool it peel the skin and slit to check for worms and mash it with masher
Step 3: Heat oil in a tawa, temper with cumin seeds and asafoetida
Step 4: Sauté with it finely chopped onions then add grated garlic ,chopped tomatoes, chilli powder, dhaniya powder and salt in that order
Step 5: Add little water if required and let it cook
Step 6: Once done add the mashed Brinjal to it and stir well
Step 7: Serve with rice/ rotis.


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