Baingan Da Bhurtha

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 2 brinjals large, seedless, healthy
  • 2 onions, finely chopped
  • 1 tomato, finely chopped
  • 1 tsp - garlic, grated
  • 1 tsp - ginger, grated
  • 2 red chillies, dried crushed
  • 1 tsp - cumin seeds
  • 1 tsp - red chilli powder
  • 1 tsp - dhania powder
  • 1/2 tsp - turmeric powder
  • 1/2 tsp - cinnamon-clove powder (refer)
  • 1/2 tsp - punjabi garam masala powder (refer)
  • salt to taste
  • 2 tsp - lemon juice
  • 2 tsp - ghee
  • 2 tbsp - oil

How to Make Baingan Da Bhurtha

  • Hold the brinjals with stems over fire, to burn skin. (Or run a few drops of oil, microwave in a loose-lid bowl for 3 minutes).
  • When skin blackens, hold under running water.
  • Skin will not blacken if microwaved. Therefore peel.
  • Gently scrub off skin. Mash brinjals to a puree.
  • Heat oil in a heavy kadai. Add ginger, garlic and stirfry for a minute.
  • Add onions, all dry masalas, except red chilli powder, stiry for a minute more. Add tomatoes, brinjals, salt, lemon juice and stir.
  • Simmer for five minutes. Take in serving bowl.
  • Just before serving, heat ghee in a small pan.
  • Hold pan over bowl, add chilli powder, and pour immediately over bhartha.
  • Do not allow the chilli powder to burn.
  • Garnish with chopped coriander.
  • Serve hot with tandoori roti, paratha, etc.