Baingan Bharta with Roti
Smoky mashed brinjal cooked with onion-tomato masala, served with rotis as a complete plant-based plate.
Baingan bharta is a vegetable-forward main when the portion is generous and roti is part of the same recipe. Charring the brinjal is what gives the smoky depth.
Use large purple baingan when possible. The dish freezes poorly but keeps well for a day in the fridge and reheats with a splash of water.
Nutrition
Per 1 plate with 2 rotis (half recipe)
- Calories
- 360 kcal
- Protein
- 10 g
- Carbs
- 54 g
- Fat
- 12 g
- Fiber
- 14 g
Dietary
plant based · soy free · nut free
Protein sources
whole wheat roti
Ingredients
- 11 large Baingan (aubergine / brinjal), about 400–450 g
- 21 Onion, finely chopped
- 32 Tomatoes, finely chopped
- 41 tsp Ginger-garlic paste
- 51–2 Green Chillies, minced (optional)
- 61/2 tsp Cumin Seeds
- 71/2 tsp Turmeric
- 81 tsp Coriander powder
- 91/2 tsp Red chilli powder
- 101.5 tbsp Oil
- 11Salt to taste
- 12Coriander leaves
- 134 Rotis for serving
Instructions
- 1
Roast the whole baingan over an open flame, under a broiler, or on a tawa until the skin is charred and the flesh collapses. Cool, peel, and mash roughly.
Fully soft flesh is essential—undercooked baingan tastes bitter and spongy.
- 2
Heat oil. Add cumin, then onion; cook until golden. Add ginger-garlic and green chilli; saute briefly.
Leave a little charred skin fleck if you like stronger smoke.
- 3
Add tomato, turmeric, coriander, chilli powder, and salt. Cook until the masala thickens and oil begins to separate.
If the bharta is watery, cook uncovered a few more minutes.
- 4
Stir in mashed baingan. Cook 5–8 minutes, mashing further so the flavors blend.
A pinch of smoked paprika can help if you roasted in an oven without flame.
- 5
Garnish with coriander. Serve hot with rotis.
Pair with a simple salad or cut fruit when you want more raw produce.
Regional finishes
- Punjabi-style: more onion and a touch of garam masala at the end.
- Maharashtrian-style: add crushed roasted peanuts only if nut-free is not required (skip for this default recipe).
- Add green peas for sweetness and extra vegetables.
Plate adjustments
- Millet roti for a gluten-free variation.
- Serve with plain dal on the side for more protein.
- Lower oil by dry-roasting spices and using a nonstick pan carefully.