Baingan Bharta (Eggplant)

By: Manjula Jain

Serving : 3 people

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Baingan Bharta (Eggplant)

Baingan Bharta is mashed eggplant cooked with spiced tomato very flavorful dish served as a main course for lunch or dinner. Traditionally bharta is made with charcoal roasted eggplant but I have adopted it to the modern kitchen. This is a very popular dish in Punjab usually served with roti.

Baingan Bharta

Ingredients

  • 1 Eggplant (should be big and fat)
  • 2 medium size tomatoes
  • 1/2 cup   red bell pepper cut in small pieces (capsicum)
  • 1 green chili
  • 1/4  inch piece of ginger
  • 3 tbsp oil
  • Pinch of asafetida
  • 1 tbsp cumin
  • 1 tbsp coriander powder
  • 1/2 tbsp turmeric
  • 1/2 tbsp red chili
  • 1 tbsp sat adjust to taste
  • 1/4 tbsp garam masala
  • 2 tbsp chopped cilantro to garnish

Instructions

  • Cook the whole eggplant (put it on a microwave safe dish) in microwave for 8 to 10 minutes until it is tender. If you are using an oven, preheat the oven at 400 degrees F and bake it for about 45 minutes turning the sides every fifteen minutes. Be sure to first put the eggplant in an oven safe shallow bowl or a cookie sheet.
  • Let it cool and peel off the skin then chop the eggplant in small pieces and keep aside.
  • Blend the tomatoes, ginger and green chili.
  • Heat the oil in a saucepan on medium high and stir fry the bell pepper for about a minute. Take out the bell pepper from pan and keep aside.
  • Use the same saucepan with remaining oil heat the oil little more. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready. Add asafetida and cumin seed.
  • After cumin seeds crack, add tomato puree, coriander powder, turmeric, red chili, and salt and let it cook for a few minutes until tomato puree has started leaving the oil.
  • Add eggplant let it cook on medium heat keep stirring the eggplant and mashing the eggplant as it cooks.
  • Cook for about 8 to 10 minutes.
  • Add bell pepper, fresh cilantro, and garam masala to the eggplant and mix it gently.
  • Bharta is ready serve hot with rotis, parathas, or naan. Enjoy!

Baingan Bharta (Eggplant)

Baingan Bharta is mashed eggplant cooked with spiced tomato very flavorful dish served as a main course for lunch or dinner. Traditionally bharta is made with charcoal roasted eggplant but I have adopted it to the modern kitchen. This is a very popular dish in Punjab usually served with roti.

  • 1 Eggplant ( (should be big and fat))
  • 2 medium size tomatoes
  • 1/2 cup   red bell pepper cut in small pieces (capsicum)
  • 1 green chili
  • 1/4  inch piece of ginger
  • 3 tbsp oil
  • Pinch of asafetida
  • 1 tbsp cumin
  • 1 tbsp coriander powder
  • 1/2 tbsp turmeric
  • 1/2 tbsp red chili
  • 1 tbsp sat adjust to taste
  • 1/4 tbsp garam masala
  • 2 tbsp chopped cilantro to garnish
  1. Cook the whole eggplant (put it on a microwave safe dish) in microwave for 8 to 10 minutes until it is tender. If you are using an oven, preheat the oven at 400 degrees F and bake it for about 45 minutes turning the sides every fifteen minutes. Be sure to first put the eggplant in an oven safe shallow bowl or a cookie sheet.

  2. Let it cool and peel off the skin then chop the eggplant in small pieces and keep aside.

  3. Blend the tomatoes, ginger and green chili.

  4. Heat the oil in a saucepan on medium high and stir fry the bell pepper for about a minute. Take out the bell pepper from pan and keep aside.

  5. Use the same saucepan with remaining oil heat the oil little more. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready. Add asafetida and cumin seed.

  6. After cumin seeds crack, add tomato puree, coriander powder, turmeric, red chili, and salt and let it cook for a few minutes until tomato puree has started leaving the oil.

  7. Add eggplant let it cook on medium heat keep stirring the eggplant and mashing the eggplant as it cooks.

  8. Cook for about 8 to 10 minutes.

  9. Add bell pepper, fresh cilantro, and garam masala to the eggplant and mix it gently.

  10. Bharta is ready serve hot with rotis, parathas, or naan. Enjoy!

vegan
Indian
Baingan Bharta

Baingan Bharta: A Classic Indian Dish

Baingan Bharta is a flavorful and smoky Indian dish made from roasted and mashed eggplant mixed with aromatic spices. This baingan bharta recipe is a popular North Indian dish in Indian cuisine, offering a rich and savory flavor profile that pairs perfectly with roti, naan, or rice. This dish is an excellent main course dish which is also a healthy recipe.

The Essence of Baingan Bharta

The essence of baingan bharta lies in the roasting of the eggplant, which imparts a distinct smoky flavor to the dish. The roasted eggplant is then mashed and cooked with onions, tomatoes, and a blend of spices, creating a hearty and comforting meal. This dish is a staple in Indian Cuisine and is particularly popular in North Indian households.

Origin and Popularity

Baingan Bharta has its roots in North Indian cuisine, where eggplants are plentiful and used in various dishes. The process of roasting eggplant over an open flame gives this dish its unique smoky flavor, making it a beloved recipe in many Indian homes. Its popularity has spread across the country, and it is now enjoyed by people from all regions, often featured in Dinner Recipes.

Why You’ll Love This Recipe

  • Smoky and Flavorful: The roasted eggplant gives the dish a unique smoky taste.
  • Nutritious: Packed with vitamins and minerals from the eggplant and other fresh ingredients.
  • Versatile: Can be enjoyed with a variety of Indian breads or rice.
  • Perfect for Any Occasion: Ideal for everyday meals or special gatherings, fitting well into Party Recipes and Spicy Indian Recipes.

Other Variations of Dishes:

Manjula's Kitchen reveals a treasure trove of other delicious recipes that you might enjoy. Here are some that you might find interesting:

  1. Aloo Gobi: A simple and delicious curry made with potatoes and cauliflower, cooked with aromatic spices for a comforting meal. 
  2. Chole (Chickpea Curry): A flavorful and spicy chickpea curry that's perfect with rice or bread, made with a rich blend of spices.
  3. Palak Paneer: Spinach and cottage cheese cooked with a blend of spices, creating a creamy and nutritious dish.
  4. Vegetable Biryani: A fragrant and colorful rice dish cooked with mixed vegetables and spices, offering a perfect balance of flavors. 
  5. Paneer Tikka: Marinated and grilled cottage cheese cubes, perfect as an appetizer or a side dish with a smoky flavor. 

Serving Suggestions

Baingan bharta can be enjoyed in various ways:

  • With Indian Breads: Serve with roti, naan, or paratha for a satisfying meal.
  • With Rice: Pair with steamed basmati rice or jeera rice.
  • As a Side Dish: Enjoy as a side with other Indian dishes.
  • With Yogurt: Add a side of plain yogurt or raita to balance the flavors.

Tips and Tricks

To perfect your baingan bharta recipe, consider these helpful tips:

  • Roast Properly: Ensure the eggplant is roasted thoroughly to get a smoky flavor.
  • Use Fresh Ingredients: Fresh tomatoes, onions, and spices enhance the overall taste.
  • Mash Well: Mash the roasted eggplant finely for a smooth texture.
  • Adjust Spices: Tailor the amount of spices to suit your taste preference.

FAQs

Can I Roast the Eggplant in an Oven? 

Yes, if you don't have an open flame, you can roast the eggplant in an oven. Place it on a baking sheet and roast at 400°F (200°C) until it is soft and the skin is charred.

What Can I Serve With Baingan Bharta? 

Baingan bharta pairs well with Indian breads like roti, naan, and paratha, as well as with rice dishes like basmati rice or jeera rice.

Is Baingan Bharta Vegan? 

Yes, this recipe is naturally vegan and gluten-free.

How Long Does Baingan Bharta Last? 

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

Can I Add Other Vegetables?

Yes, you can add other vegetables like peas or bell peppers for added flavor and nutrition.

Comments

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    Marina
    September 22, 2018 at 10:33 am

    Love Manjula’s Kitchen!!!
    A tip on the eggplant.
    When it’s out of the microwave, grill, broiler or wherever you bake it cut it in half lengthwise and scoop out the flesh with a spoon. It’s less messy and you can scrab all eggplant from the skin.

      Manjula Jain
      September 23, 2018 at 9:28 pm

      Marina, thank you

      cwilton
      April 6, 2019 at 7:40 am

      I always found it difficult separating the skin, so what I’ve been doing is using a vegetable peeler to remove the skin from the raw eggplant, and then microwaving. The pulp can then be smashed with a potato masher or cut into bits with a sharp knife. No need to wait for the whole thing to cool.

    Manj
    July 11, 2018 at 9:22 am

    How many cups of cooked eggplant does this yield? My store sells grilled eggplant in a container and I want to use it for a party to make Baingan Bharta

      Marina
      September 22, 2018 at 10:27 am

      I think it said it will serve 3-4 persons.

    D. Singh
    February 21, 2017 at 8:48 am

    Cut a little slit in thickest part of the Baingan, add 2 cloves of garlic and 3 green chillies. Place it on a pan under the the broiler and roast it until soft, turn it over and roast the other side. Then scoop out d flesh and put it in a bowl and mash it with a potato masher then add salt to taste. Slice a piece of onion very thin and spread it on top of the mashed Baingan. Then hot a little oil and pour over the onion slices and mix it well. Eat this with roti and rice and dal or anything you like. This is the simplest and the best!

      Euge
      February 22, 2017 at 9:33 am

      Veey tasty dish similar to Baigan choka..

    Vaishak
    October 9, 2015 at 6:06 am

    HI Manjula Maam,

    Always been your fan. I always feel that your videos are very honest, and that you dont pretend at all, saying whatever you need to say very genuinely.

    Thank you for this recipe.
    Will try it today.

    With Warm Regards
    Vaishak

      Manjula Jain
      October 10, 2015 at 8:39 pm

      Vaishak,
      Thank you

    Viren
    June 14, 2015 at 9:30 am

    a small variation :
    1. Chopped spring onions including the green shoots, broken peanuts, small pieces of dry cocunut makes it taste fantastic !

      Manjula Jain
      June 15, 2015 at 10:47 pm

      Viren, peanuts and coconut sound great I will try next time but no onion for me.

    Arati
    February 2, 2015 at 3:31 pm

    Thank you for this Very nice and easy recipe! I am a beginner at cooking and your recipes always help me a lot. I added some yogurt at the very end after reading another reader’s suggestion and it make for a nice creamy texture.

    […] recept van Manjula vind je hier […]

    Bhavik Dodia
    February 21, 2014 at 4:02 pm

    Thank you very much! Helps bachelor who stays far away from home.. 🙂

    Anish Kadakia
    January 22, 2014 at 8:22 pm

    All of your recipes are wonderful! We enjoy them very much.
    This one is one of the best.
    Thank you

    Maureen
    December 5, 2013 at 10:01 pm

    I’m going to try this tomorrow night. I can’t find asafetida at my store. Should I substitute garlic cloves, garlic powder, onion powder, shallots, or something else?

    Also, you mentioned you don’t like to cook with garam masala and just add it at the end. What is the reason?

    Thanks for this great video and for your time.

    shruthi
    November 23, 2013 at 1:34 am

    Hello maam,

    I have question.I want to try baingan barta but i don have oven.Is there any other way to boil baingan.

    Regards,
    Shruthi Varkady

      Manjula Jain
      November 27, 2013 at 10:44 pm

      Shrethi,
      You can roast the baingan over skillet.

    Sabji / sabzi (vegetable) recipes
    September 20, 2013 at 5:21 pm

    […] Philosophy Network http://www.sikhphilosophy.net/showthread.php?t=41587 Baingan Bharta (eggplant) https://manjulalive.wpenginepowered.com/2009/…arta-eggplant/ Do you agree or disagree with the writer above? Why not share your immediate thoughts with us! […]

    Eggplant
    August 31, 2013 at 9:05 am

    […] and you can take it with rice, chapatti, naan or even western style sandwich bread. Here is a recipe. Regards, Rad Two houses, half a globe apart, that I call my own. Reply With […]

    […] night for dinner I made chole palak, bainga bharta, stuffed tomatoes with gravy, and homemade naan as well as jasmine rice to go on the side. Super […]

    Timbo
    August 3, 2013 at 4:16 pm

    I have been looking for a good Baingan Bharta recipe since I first tried it at one of our local Indian restaurants in Bakersfield, CA. Everyone I tried was pretty bad, until I found yours. This is by far and away the best Baingan Bharta recipe I have ever cooked or tasted. Much better than our local restaurant and so much easier than other on-line recipes I tried. Thank you so much!

    […] accompany it I made a baingan bharta (curried eggplant) and a zingy coriander-mint chutney. All were delicious the next morning too, […]

    AC
    January 28, 2013 at 6:14 pm

    Try putting the eggplant directly under the broiler.
    Cut it in half length-wise
    Place on a baking tray, cut side down
    Put on highest rack in the oven under the broiler
    Broil for 30-40 minutes, until the skin is charred
    Remove from oven and place in a covered container to cool
    Scrape flesh from each half, scraping right down to the charred skin
    Now you have the smoky flavor of baingan bharta at home

    Jenn
    January 19, 2013 at 7:31 am

    Baingan Bharta came out great and was so easy after watching the video! Thanks!

    Laura
    January 13, 2013 at 12:15 pm

    I love your videos, and seeing how to prepare the eggplant and then how it should looked mashed is so helpful.

    satya
    August 17, 2012 at 2:10 pm

    Thank you Mnajulaji awesome recipe loved it .Thank u

    Shammin
    July 26, 2012 at 3:15 pm

    Aunty,

    I absolutely love baingan bharta! I have tried my mum’s recipe but couldn’t quite get the texture of the eggplant right and with the help of your video, I’m confident that it will be a success next time! I look forward to trying out some of your recipes!

    […] Bharta Recipes: Manjula’s Kitchen Indian Food Forever Tarla Dalal The Clean Platter The Tofu […]

    Liane
    November 17, 2011 at 5:39 am

    Laxmi
    I don’t think that there is any way to get a charcoal effect out of cooking something in a microwave type oven. Unfortunately they’re not magic but good luck!

      Noah
      January 2, 2016 at 8:32 pm

      I tried smoked paprika in baingan Bartha to simulate the tandoor char. It tastes good. Go lightly with it and add more until effect is achieved.

    laxmi
    November 16, 2011 at 1:31 am

    Thanx for thi sreceipe. But pls guide me on how to cook the same in LG mvo with charcoal effect. Charcoal effect helps to get the same smoky effect which wud be obtained by putting it in bhatti. Pls guide.

      Roberta
      November 18, 2011 at 7:57 pm

      Could you maybe try a drop or two of liquid smoke?

      David
      March 7, 2012 at 1:45 pm

      To get a charred effect take the eggplant out of the oven after they
      have been cooked and place them directly over a high gas flame on
      the stove. (it should work with electric stoves too)
      Rotate the eggplant till the skin is charred all over.

      Then take the eggplant off the stove, slice length wise and scoop out
      the eggplant – a few bit of charred skin will get included but that’s okay.
      You will get a nice smokey eggplant aroma using this technique.

      The downside is that you can end up making a mess on your stove which you have clean up.

    […] for this recipe goes to Manjula’s Kitchen. I’ve altered a few things, but the flavors remain the […]

    kini Modi
    October 23, 2011 at 4:17 pm

    Hi Aunty!!!!!

    I have crazy question for u, wat is corn starch?

    RP
    September 17, 2011 at 6:28 pm

    I’ve attempted to cook baingan bharta at home before, but this recipe was the first to bring success. Love the creamy texture and minimal tomato-y taste. Delicious!

    […] making small stabs at defeating the dread aubergine. I discovered roasting and pureeing. I cooked baingan bharta, as almost every vegetable tastes good drowned in a gingery, garlicky curry. I couldn’t bear […]

    […] accompany it I made a baingan bharta (curried eggplant) and a zingy coriander-mint chutney. All were delicious the next morning too, […]

    Chitra
    June 18, 2011 at 9:06 pm

    Hello Manjula Aunty – Do you recommed using Onions in Baingan Bharta?

    nuzhat
    June 14, 2011 at 7:08 am

    began bhurta so delisich . i was try so tasty thanks you .we wants green beens recipes spices can you make this recipes thank a lot.

    Trip
    May 26, 2011 at 12:07 pm

    Dear Ma’am,

    This website has become an integral part of my cooking.I love all your recipes. However I have a question regarding this recipe. Do we need to take out the seeds of the baigan after baking or shall we cook along with it. Also if you could tell me the model number of your dough maker.

    Thanks

    […] looking for a recipe that would make use of the extra eggplants sitting in my fridge, and found a nice, authentic looking curry recipe. It came out pretty well but it was more tart than how I would have liked my curry. I think the […]

    Priti
    February 22, 2011 at 1:02 pm

    Manjulaji, I loved making this recipe and it tastes awesome!! I must say that any recipe from your website is a hit and I have tried quite a few of them. I also made the pedhas and my son was overjoyed after seeing them and tasting them:) Now whenever I am not sure what to cook for dinner, I browse your website and get inspired!! Thanks a bunch!!

      Priti
      February 23, 2011 at 12:48 pm

      I wish there was a rating system for your recipes where viewers can rate from one star to five stars!! I would give this recipe 5 stars!!

    Andrea E.
    February 9, 2011 at 6:04 pm

    I have been watching you cook since you first started putting up your videos on YouTube. You are so wonderful and make everything simple, and easy to copy.
    I loved how all the comments in the old days would be from Indians who called you Aunty, I see some still do that.
    I made this and it turned out GREAT! Thanks.

    Lindsey
    January 22, 2011 at 6:57 pm

    I added 1/2 cup yogurt at the very end, which made it a bit more creamy and stretched it out for another meal. I love this recipe! thanks!

    Hattie
    January 19, 2011 at 4:22 pm

    I’ve just pushed myself away from the table. This was absolutely delicious. I substituted 1 14 oz can of diced tomatoes (drained) since the fresh ones are never very good this time of year. It was a tad spicy for my 4 year old, but my toddler seemed to like it.

    I love this site for the simplicity of the recipes and the clarity and reassurance you bring to the preparation. Everything I’ve tried has been great. Now–what do I do with the bag of chana dal that I bought? 🙂

      Manjula Jain
      January 19, 2011 at 7:27 pm

      Hatti,
      Make Laucki chana dal, if Laucki is not available use zuchini.

    Zeenia
    January 13, 2011 at 4:36 am

    Hi Manjulaji,

    Can u pls add a photo of all your cooked recipes, so that we can take the print out of the recipes with the photo of the same. Then we will get an idea that how it would look like after cooking. Pls.

    Thank you for all your awesome and easy recipes.
    Zeenia

    koki d
    November 13, 2010 at 6:35 am

    for peeling the skin off
    consider placing the baked baigan in a clear plastic bag
    the moisture allows the skin to peel off easy also the juices
    collect in the bag and for smoky rural punjabi type flavor strain juices and add to bhartha for cooking
    for very authentic bake on gas with a wire rack rotating eggplant
    continuously makes a mess put foil to catch the drippings
    delicious flavor what do you think Manjula ?

    Dinesh
    November 11, 2010 at 12:52 pm

    Thank you so much Manjula for this recipe.

    I wish I can have the one that you cook !!! 🙂

    God Bless you.

    Aggie
    October 24, 2010 at 6:18 pm

    I’m so excited about finding your site! I was looking for an eggplant curry recipe and found you on youtube….you are so easy to watch and learn from, thank you! can’t wait to try your recipes!! I am new to Indian and also do not eat much meat so I’m looking forward to browsing your site.

    […] I'm going to buy it once the library takes it away from me. (Here's a link to a different baingan bharta recipe if you want to try it […]

    Gemma
    August 22, 2010 at 11:02 am

    This was sooo tasty and delicious with paratha. I don’t like peeling vegetables or wasting skins so I left the skin on my aubergine and it still mashed down nicely and tasted wonderful.

      Art
      February 19, 2016 at 7:21 pm

      Thanks, Gemma! I was Googling to see if anyone had had good results leaving the skins on. I figure the skins have to have good nutrients in them.

    Indian Feast! « Foodologie
    August 17, 2010 at 4:54 pm

    […] from Manjula’s Kitchen […]

    Gary
    August 7, 2010 at 6:20 pm

    I am anxious to try your bharta recipe. We make something somewhat similar called boulanger choka. We use Japanese style eggplant, slit the skin and insert slices of garlic, coat it lightly with oil and then roast until the skin blackens and the eggplant is very soft. We scoop out the flesh and then add roasted tomato, thinly sliced shallots, hot red pepper, and salt. We also serve with roti or naan.

    BTW, auntie, your recipe for naan is the best I’ve tried. Thank you!

    ketan
    July 25, 2010 at 6:37 am

    Thanks very much. I loved the all the recipes. When I and my wife want to decide the Saturday dinner menu, we simply visit your site. Since some of the post raised the issue of using another technique for softening egg plant, I want add some comment as well. I remember my mom use to grill them straight on hob (gas) flames. Additionally, you can use barbeque to get some nice charred flavour.

    Liane
    July 17, 2010 at 1:16 pm

    Hi,
    I don’t broil mine under the broiler like Melvin does but method is fairly similar.
    I slice the eggplant fairly thick and peel them so I don’t have to do it after they’re baked and slightly messier at that point. I brush them with a small amount of olive oil and bake them until them are tender and brown. I don’t have an exact time that I leave them in the oven but you will know by their color and by also piercing them with a fork that they are tender. My husband from India also requests and says he likes the smoky flavor of cooking them over the open flame but I hate to do that only because it messes up and it’s a pain to clean my Viking stove when the juices drop onto the grates!

    Blueberry Avocado Salsa
    July 16, 2010 at 10:16 am

    […] I even have developed a particular fondness for that stinky cilantro (but I would rather credit my love affair with Indian cuisine for that one). Mmmm… Baingan Bharta. […]

    Carol
    July 16, 2010 at 10:08 am

    I don’t have a microwave. What is the best way to soften the eggplant for this dish, please? Bake (if so for how long) or boil? Love your website. Thank you!

      Melvin
      July 17, 2010 at 5:21 am

      Carol,

      I really like the smoky flavor of eggplant charred under the broiler. I cut them in half lengthwise and put them face down on a cookie sheet covered in non-stick aluminum foil. Place them inches away from the top burner in your oven, set on broil for 25 minutes. Once they cool, you can scoop the mushy eggplant from the skins. (This is also good in baba ganoush.)

    Irina
    June 28, 2010 at 8:09 pm

    Hello. I found your website recently and I am really enjoying looking through all of your recipes. I discovered Indian food not long ago, and I love that your videos are so informative and easy to follow. I hope you don’t mind that I shared a link to your website in the new food blog I am working on. I think anyone who finds it will be very pleased that they did!
    I have not tried any of your recipes yet, but I will soon! I just need to update my spices before I get started!!
    All the best,
    Irina

    snowmoonelk
    June 23, 2010 at 7:27 am

    Your recipes are wonderful, but I notice that you do not seem to use garlic or onion…is there a reason?

    Aasma
    May 6, 2010 at 3:30 pm

    Manjula aunty,

    I feel you are my cooking guru, I have made one of your receipes for the past 3 days and my family is loving it!! Thank you!

    mollie
    March 24, 2010 at 5:00 am

    Hi Manjula

    I am 59 years old myself and cook the recipes you show regularly for my family but I love the easy way you show the same. The Indian veg receipes are what I check out once in a while.

    I like your simplicity and non-fussy approach to cooking.

    Continue the good work.

    Sleyde
    March 13, 2010 at 7:59 pm

    just made this…..easy, tasty, and nutritious…thanks so much : )
    we ended up using onions instead of bell peppers because we didn’t have them…worked well.

    […] This was probably the least successful of my dishes. I should start by saying that there was nothing wrong with the recipe, or the resulting dish. It tasted good and had a great texture, but it wasn’t quite the seasoning blend I was looking for. Baingan Bharta is another of my usual favourite Northern Indian dishes and I often get it when I go to restaurants. This recipe, however, didn’t taste quite like those dishes. I think I’ll try a different bharta recipe next time, but I want to stress that this is still a really good recipe. (It just wasn’t precisely what I was looking for. I know, I’m a jerk) Modified from this recipe […]

      R
      June 22, 2010 at 3:46 pm

      Steph, I completely agree with you. This is definitely not baingan bharta but a decent baigan vegetable dish.

      Lisa
      August 18, 2010 at 6:01 am

      Remember this is from the Punjab region. Other regions of India make this differently. Some recipes omit the red bell pepper, but add green peas and garlic. Other spices vary by region too.

      I love that you have a video. I often skip garnish because I thought it was decorative only. It was good to see that you actually stir the cilantro garnish into the dish at the end.

    Mani Ram
    February 23, 2010 at 9:17 pm

    Hi Manjula Aunty,
    I wanted to do Baingan barta, but did not have the big eggplant, only had the Indian brinjal. Still went ahead and followed your recipe (without peeling off the skin of the brinjal) and it tasted awesome.
    Thank you.
    -Mani Ram

    Tess
    February 15, 2010 at 9:35 pm

    I made this tonight for my husband who loves eggplant. It was wonderful! Thank you SO much for this recipe.

    Nilam
    February 15, 2010 at 11:37 am

    I tried this recipe and it turned out marvelously! Excited to try your other recipes (naan is next!)

    Ankitha
    February 3, 2010 at 12:39 pm

    Can I use green bell peppers instead of red?

      Manjula Jain
      February 3, 2010 at 10:32 pm

      Hi Ankitha,
      Sounds good to me.

    […] she posted this eggplant recipe in October, I knew I was going to make it pretty soon afterward. And I did and it was easy and […]

    Roopa
    January 31, 2010 at 10:29 am

    Hi Manjula aunty,
    I tried the baingan barta today. It was easy to make and delicious. Thanks for this wonderful recipe and I am sure I will make it again.

    Grant Australia
    January 23, 2010 at 9:09 pm

    Hi Manjula,
    Made this for lunch today and just wanted to thank you. It was fantastic and I am not normally a fan of eggplant.
    Thanks again.

    Iti
    January 20, 2010 at 1:22 pm

    Dear Manjula Aunty,

    I am a newly wed and miss recipes from back home. I followed ur instructions on how to make baingan bharta and it turned out so good. Thanks!

    Payal
    December 7, 2009 at 6:28 pm

    Hi,

    I want to try this recipe and am wondering if I need to use red or green bell pepper?

    Thanks!

    sreedevi
    November 2, 2009 at 10:12 pm

    hi!
    manjula aunty,
    i ve been watching ur videos.ur khadai paneer was hit with my family.thank u alot.can u please give me mirchi ka salan recipe.

    Velina
    October 29, 2009 at 6:55 am

    Hi Munjula,

    I’s me again!

    Just watching your video, my Mum used Pumkin, Potato and sometimes Tania (ground provision which is even nicer) Bless her, she’s passed now!

    Brings back lots of memories!! thank you, Manjula.

    Velina, x

    sreedevi
    October 26, 2009 at 10:41 pm

    aunty,
    i have a L.G. microwave oven.can u plz tell me nice chocolate cake recepie.

    Arthy
    October 26, 2009 at 9:11 pm

    Did this today. Out of this world.Ah manjula u r an angel.

    sreedevi
    October 26, 2009 at 12:10 am

    tell me how to steam vegetables

      Jaya
      October 26, 2009 at 2:57 pm

      Sreedevi, place the vegetables in a steaming basket placed inside a pot. There should be water at the bottom of the pot, but just below the level of the vegetables. Cover with a lid and bring the water to a boil. The steam of the boiling water will soften the vegetables. Check after about 5 minutes to test if the vegetables are soft enough. If not, replace the lid and continue steaming and checking every few minutes.

      Since there isn’t much water (maybe an inch) you should check periodically to make sure the water hasn’t evaporated. You may need to add a little water during the process.

      Also, cut the vegetables small enough so that they don’t take a long time to cook.

    Xiaolu @ 6 Bittersweets
    October 20, 2009 at 9:37 pm

    Hi Manjula! I just made and blogged about this recipe and it was FANTASTIC! Thanks for posting wonderful video recipes that we can always count on.

    maryso
    October 19, 2009 at 9:41 pm

    Hi manjula, I love your recipes they are so great. I am from mexico and learning how to cook for my bengali husband. I tried this recipe and it was good. I cooked my eggplant in microwave for 8 min and pierced it with a knife but it was still kind of hard it did not seem like it was cooked all the way. what did I do wrong. ?

      Divya
      October 20, 2009 at 12:07 pm

      Manjula says to cook it 8-10 min. Please remember that microwave ovens vary in their power, so your cooking time may vary. If at 8 min. the eggplant is still hard, add 2 more min. and keep repeating until the veg. is tender.

    Laura
    October 15, 2009 at 9:35 am

    Delicious as all your recipes! 🙂
    I microwaved the eggplant 10 minutes and it was ok, didnt have to pierce it at all, but next time ill do just in case

    Rach
    October 13, 2009 at 1:50 pm

    I think the most important part in this recipe is that you need to pierce the eggplant with a fork in several places before microwaving or putting it in the oven otherwise the eggplant can burst and can cause damage/accident…

    THIS IS VALID FOR MOST VEGETABLES (POTATOES TOO).

    Rashmi
    October 13, 2009 at 9:26 am

    Hi Manjulaji,
    Thanks for all the recipes… i frequently refer to your site for new and interesting cuisines.

    Susan
    October 12, 2009 at 12:44 pm

    Can you kindly let me know what asafetida is? I have everything else but that.

    Thank you,

    Susan

      gina
      October 12, 2009 at 4:14 pm

      Hi, susan
      Simple thing.. is just go to any indian.. store near your place and ask about asafetida they will be able to help you find. good lucky.

        Jaya
        October 12, 2009 at 6:35 pm

        Ask for it by its Hindi/Urdu name “hing” if they don’t know “asafetida”.

    sharad ramani
    October 11, 2009 at 8:47 pm

    i am looking for recipes kyoya kaju. how to make.

    sharad.

    Natalie
    October 10, 2009 at 7:59 pm

    Thank you Manjula! You have made eating vegan a delicious experience!

    Jared
    October 10, 2009 at 4:30 pm

    My egg plant exploded in the microwave after 4 minutes and I didn’t cook the red pepper long enough. It still tasted good though! I think I’ll try to bake the eggplant next time. ..

      Jaya
      October 10, 2009 at 6:30 pm

      Pierce the eggplant in several places with a knife before microwaving. That should keep it from exploding!

        Jared
        October 12, 2009 at 4:38 pm

        Thanks, that’s a good idea. I’m a beginner at this!

    madhu
    October 10, 2009 at 1:45 pm

    wooohhh aunty,
    its really yummy.i tried it and came out very well.

    thank u.

    Shaveta
    October 9, 2009 at 4:48 pm

    Thanks for sharing very yummy recipes!!!
    I have tried lots of your recipes & all came out very good.
    You are located at which place?

    Shaveta

    Likes2Eat
    October 9, 2009 at 3:56 pm

    Yum! Looks good!

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