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Eggplant Curry (Baingan Bharta) Recipe

A North Indian eggplant curry made by charring whole eggplant, mashing the smoky flesh, and simmering it with onion, tomato, and warm spices.
Photo by Jer Chung on Pexels

Charring the eggplant whole builds the same smoky base as baba ganoush, and simmering the mashed flesh with a properly cooked-down onion-tomato masala is what turns that smokiness into a full curry rather than a raw dip.

Prep
20 min
Cook
35 min
Total
55 min
Servings
4

Ingredients

Servings4
  • 1 large eggplant
  • 3 tbsp vegetable oil or ghee
  • 1 tsp cumin seeds
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 1 small green chile, minced
  • 2 medium tomatoes, finely chopped
  • 1/2 tsp turmeric
  • 1 tsp ground coriander
  • 1/2 tsp garam masala
  • 1 tsp salt
  • 3 tbsp fresh cilantro, chopped

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Instructions

  1. 1Prick the eggplant a few times and char it directly over a gas flame, on a grill, or under a broiler, turning occasionally, until the skin is blackened all over and the flesh is fully soft, 15-20 minutes.
  2. 2Let the eggplant cool slightly, then peel off the skin, discard it, and roughly mash the flesh with a fork.
  3. 3Heat the oil or ghee in a wide skillet over medium heat and add the cumin seeds, letting them sizzle for a few seconds.
  4. 4Add the onion and cook, stirring often, until golden brown, about 8-10 minutes.
  5. 5Stir in the garlic, ginger, and green chile and cook 1 minute more, until fragrant.
  6. 6Add the tomatoes, turmeric, coriander, and salt, and cook, mashing the tomatoes as they soften, until the mixture thickens and the oil starts to separate at the edges, about 8-10 minutes.
  7. 7Stir in the mashed eggplant and simmer 8-10 minutes, until the mixture is well combined and no longer watery.
  8. 8Sprinkle in the garam masala, taste and adjust the salt, and finish with fresh cilantro.

Tips & variations

  • No open flame? Roast the whole eggplant at 450°F for 35-45 minutes instead, the flavor will be milder but still good.
  • Stir in a handful of green peas partway through simmering for a common variation.
  • Finish with a small pat of butter or ghee off heat for extra richness.

Storage & reheating

Refrigerate in an airtight container for up to 4 days, or freeze for up to 2 months. Reheat gently in a covered skillet over medium-low heat, adding a splash of water if it's thickened too much.

Nutrition

A vegetable-based curry that's naturally low in fat and carbs, with the oil or ghee providing most of its richness.

Tips from the Tulo kitchen

  • Poking holes in the eggplant before charring keeps it from bursting from built-up steam.
  • Chop the tomatoes and onion fairly fine, this dish is meant to be soft and spreadable, not chunky.

FAQ

What does bharta mean?

Bharta refers to a style of Indian dish made by mashing a cooked vegetable, usually after roasting or charring it, and simmering it into a curry. Baingan means eggplant, so baingan bharta is smoky mashed eggplant curry.

Can I use an oven instead of charring the eggplant over a flame?

Yes, roast it whole at 450°F until fully collapsed and soft, 35-45 minutes. It won't have quite the same smokiness as direct flame charring, but it still makes a good curry.

Is baingan bharta spicy?

As written it's mild to medium, most of the heat comes from the green chile, which you can adjust up or down or leave out entirely.

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