Baingan Bharta | Roasted Eggplant Stir Fry |Aubergine Mash | Chokha | Baigan Chokha |Smoky Eggplant Stirfry , A simple dish with a multi cultural presence. This is a simple recipe made with baigan / eggplant or Aubergine seasoned with simple Indian spices but with a not so simple flavor. Baingan Bharta or Roasted Eggplant Stir Fry is made with chopped onions , chopped tomatoes and green peas tempered with some beautiful Indian spices.
The multi cultural presence of this dish has added various versions and avatars and flavors to the recipes. Spicy and not so spicy version and then a few places addition of boiled potatoes and other vegetables are common.
You make alter the ingredients a little as per preference,but make it just the way it is to enjoy the true flavors of Aubergine .This recipe uses 2-3 green chillies to taste, if you don not prefer very spicy then you may reduce the amount of green chilies or just avoid adding any as per your preference.
I have been a Baingan Bharta lover all my life. My mom says, as a baby i could just survive on Baigun Bharta over any other vegetable. And neglecting the poor chapati/bread to relish a bigger spoonful of my love for this not so fancy veggie was rare to be seen. But i have to admit, i love the Bharta what my Mom makes.She just makes the best bharta in the world. With no magical ingredients, just simple spices and lots and lots of love ,she managed this BE-GUN (zero value) veggie to reach the top of my menu. That may not sound a challenge to you, but for my mom who had a girl with very snobbish take as far as the vegetables were concerned,she achieved a great deal.I am sure lots of you moms would relate to this.
Times are different now, even Baigun has a fancy name “Aubergine / Eggplant” which make it a bit desirable ,also with many international recipe to try. Believe me ,you can experiment with Aubergine,its a really versatile veggie. Pick your flavors and add them to your roasted and smoky eggplant, ad just see the magic.From a stir fried dish to a dip, this sure can be served in many avatars.
- 1 Eggplan /Baigan / Aubergine roasted on either coal tandoor / stove top.
- 2 small onions diced
- 4 medium sized Tomatoes diced
- 2-3 green chillies
- 1/2 cup Green peas
- 1/2 tsp chopped ginger
- 1 tbsp Desi Ghee/ Clarified Butter/Mustard oil to cook
- 1 tsp salt
- 1 tsp red chilli powder /degi mirch use degi mirch for colour.
- 1/2 tsp garam masala five spice powder
- 1/2 tsp cumin powder
- How to Roast the Eggplant on stove top. Light the burner, wash the brinjal/ eggplant and wipe it clean. Rub some oil all over the brinjal except the cap.
- Place the brinjal/ aubergine on to a stand(small wired stand ) or directly on to the stove top and let it roast. Keep turning sides as done.
- Once done,put the brinjal/ eggplant in a bowl filled with cold water. Remove the skin and wash with clean water again . Keep aside. Don't mash now and keep the eggplant in a bowl. Place a small bowl over it.Burn two coal pieces over the burner and place them in this bowl. Now add a tsp of oil or ghee over the hot coal pieces. Its start to smoke . Quickly cover the lid of the big bowl. Let it sit for a few minutes.
- Meanwhile ,heat the Mustard oil /Ghee in a wok.
- Add the chopped ginger and chopped green chilies. Saute for a minute and then add the diced onions.
- Cook the onions till translucent. Do not brown.
- Add the tomatoes and green peas now and saute on menium high flame till soft.
- Add the roasted brinjal and mix well with the ladel. You may now mash the brinjal softle to mix with the masala.
- Add salt and red chilli powder and mix well.
- Cover and cook till oil seperates.
- Add garam masala and mix well.
- Shut the flame and add the corriander leaves and serve hot.
(Some people like to add lemon juice to make it a bit sour. You may add as per preference if you want.)
What a great way to use eggplant. It took me a long time to actually experiment with it in recipes. Now we use it all the time. This sounds like a great place to use it.
Growing up, I never really liked eggplant. But as my palate evolved, I am growing more and more fond of it. This looks so good!
thanks cathleen
This is my fav egg plant dish, perfect with phulkas.
Almost time for eggplants to start rolling out of gardens and showing up at farmers’ markets here in Ohio – I can’t wait to try this recipe! My family adores Indian food, and I really want to learn to make easy, healthy versions for us to enjoy at home – definitely pinning this one to remember and to share! I love the description, “no magical ingredients, just simple spices and lots and lots of love” – what more could I ask for in a recipe, right?!?! Thanks for this terrific post!
thanks shelley
I’ve always liked eggplant but not sure I ate it as young as you did!! This dish looks so vibrant and flavorful that I have to make your Bharta recipe soon!
thanks Elaine. Glad you liked.
Such vibrant colors! I love a meal with a lot of color, somehow it makes it more fun to eat!
I love eggplant! I never tried this recipe, but sounds absolutely my kind of meal, really looking forward to give it a try!
I’ve never made anything with eggplant (I know, right??!) but I love authentic food and this seems like the perfect recipe to make! I’ll have to try this one soon! Your pictures have my mouth watering!!!
Eggplant isn’t usually an ingredient that we use for cooking, but I would love to try this! All the ingredients sound so good, and I’m up for eating some eggplant. This looks delicious. 🙂
The spices, the eggplant—everything about this is a dream. Adding this to the weeks meal plans!
I like eggplant; I usually serve it prepared simply, like seasoned and prepped in an air fryer; but this looks interesting. Full of color and flavor! I would love to try this recipe.
Love vegetarian dishes and trying to make more of them now) Your recipe looks amazing, want to make it this week!)