Cooked baingan bharta garnished with coriander next to rotis and sliced onions.

Baingan Bharta (Fire-Roasted Eggplant Mash)

by Leena Kohli (@leenakohli)
Prep Time
Cook Time
Total Time

Baingan Bharta, or eggplant mash, is a traditional North-Indian dish. The smoky flavour of the fire-roasted eggplants and the tartness of tomatoes give it an interesting combination of flavours. Serve with hot rotis or parathas for an authentic Punjabi experience!


2 Servings
  • 500g
    Eggplants (large)
  • 2 1/2tbsp
    Cooking Oil
  • 1 1/2
    Medium Onions (sliced)
  • 2
    Green Chillies (chopped)
  • 3
    Medium Tomatoes (chopped)
  • 1tbsp
  • 1/2tsp
    Red Chilli Powder
  • 1tbsp
    Kashmiri Red Chilli Powder
  • 1tbsp
    Coriander Powder (coarsely ground)
  • 1tsp
  • 1/4tsp
    Garam Masala
  • 1tbsp
    Ghee (optional)
  • Coriander Leaves (for garnishing)


  1. Wash the eggplants and pat them dry.

  2. Brush them with oil on all sides.

  3. Place the eggplants on a wire mesh and roast them on high heat for 8-10 minutes. Keep turning the eggplants with a tong till they are evenly roasted.

    Fire roasting two eggplants on a wire mesh.
  4. To check if the eggplants are done, insert a knife in them. The knife should smoothly slide in without any force.

    closeup of a roasted eggplant.
  5. Transfer the eggplants to a bowl of water and let them cool for 5 minutes.

    Two roasted eggplants in a bowl of water.
  6. Once cooled, remove the charred skin of the eggplants by gently pulling the skin with your hands.

    Partly peeled roasted eggplant in hand.
  7. Once cooled, remove the charred skin of the eggplants by gently pulling the skin with your hands.

    Two roasted eggplants with skin removed.
    Mashed eggplant
  8. Heat oil in a pan on medium heat. Add sliced onions and green chillies.

    Sliced onions in a wok.
  9. Sauté the onions for about 3 minutes till they are translucent and slightly brown on the edges.

    Sliced onions in oil.
  10. Add the chopped tomatoes to the pan and cook for 3-4 minutes till they are soft. Stir the mixture occasionally.

    Chopped tomatoes in a chopper.
    Chopped tomatoes and sliced onions in a wok.
  11. Add 1 tbsp of water to the pan.

  12. Now add red chilli powder, Kashmiri red chilli powder, coriander powder and salt and mix nicely for another minute till oil separates from the mixture and leaves the sides of the pan.

    Powdered spices on tempered onions and tomatoes
    Mashed eggplant with onions and tomatoes in a wok.
  13. Add the mashed eggplant and stir. Reduce the flame, cover the pan and cook for 5-8 minutes. Stir occasionally at frequent intervals to avoid the eggplant mixture sticking to the bottom of the pan.

    Mashed eggplant in tempered onions and tomatoes in a wok.
  14. Add garam masala, chopped coriander leaves and 1 tbsp of ghee. Mix well and cover the pan.

    Cooked eggplants garnished with powdered brown spice.
  15. Turn off the heat and let it rest for a few minutes.

  16. Serve hot with roti or paratha.

Tips & Tricks

  1. You can use ghee or mustard oil to cook this recipe. However, I prefer to use canola oil.

Leena Kohli
Recipe by

Leena Kohli


Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩‍🍳✨