Baigan Bharta | Smoked Aubergine Chutney

Baigan Bharta | Smoked Aubergine Chutney

Baigan Bharta Recipe smoked eggplant  chutney
I love baigan/baingan bharta and successfully converted DH to love this wonderful dish too thus I make this more than once a month.  This simple bharta goes well with roti, paratha, rice or even with idly, dosa but I love it with baati.   I have blogged here before baigan aloo bharata, though the recipe is almost similar but I had few pending request to blog to baigan bharta in specific and this time I thought of doing it, I wouldn’t take step vise picture but if you can refer to my baigan aloo bharta post for stepwise pictures.  You can also boil and make this bharta, @ my in-law place it prepared this way and it’s also knows as bhaata chutney but personally I liked only when the eggplant is smoked, it bring the wonderful smoked fragrance to bharta making it more delicious.  A perfect dish to try when you fire up your bbq grill.  Grill eggplant and make barta, you will love that. 
And before moving over to recipe Wish every Happy Tamil New Year.
Eggplant/Aubergine - 1 medium OR 300 gms
Oil - 1 tbsp
Garlic – 1/2 tbsp [chopped]
Cumin Seeds - 1/2 tsp
Onion - 1 large
Tomato – 1 large
Green Chilli- 3 [to taste]
Red chilli powder – 1/2 tsp
Turmeric – 1/2 tsp
Salt - to taste
Crushed Kasuri Methi - 1 tsp [optional]
Cilantro – 1-2 tbsp chopped
Baigan Bharta chutney recipe  Roasted eggplant dip recipe
1. Wash, pat dry smear oil all over the eggplant (I forgot to apply the oil)
2.  Roast the eggplant in direct flame (medium to slow), rotating eggplant in all direct in regular intervals to gets it roasted properly.  Do this until you see the skin turns black and the eggplant becomes little soggy.  You can also insert a fork or knife in the centre of eggplant to check it's cooked well.
3.  Meanwhile finely chop onion, garlic, green chilli and tomato, keep aside.
4. Once eggplant roasted allow it to cool a bit, remove stem & peel of burnt skin and mash cooked eggplant.
5. In a pan heat oil add cumin seeds and let it crack.
[I used mustard oil for any bharta, you can use any cooking oil]
6. Add chopped garlic and roast until light brown, add chopped onion & chilli and fry until onion turns golden brown in medium heat.
7. Add turmeric and chilli powder and mix well.  Now add tomato and cook until soft, add mashed eggplant, salt, crushed kasuri methi and mix everything well.
8. Cook for 5-8 minutes in slow/medium flame or until everything gets cooked, add cilantro and off flame. 
SUTTA KATHIRIKKAI aubergine CHUTNEY  baigan bharta recipe
~ You can add 1/2 of garam masala along with salt to that extra kick.  
~ Kasuri methi is optional, you can skip it if you like.
Have a nice day ~~
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  1. very very delicious. This is my all time favourite dish.Thanks for sharing.


  2. I love the smokey effect this dish offers...nice to have with rotis

    Hamaree Rasoi

  3. Delicious recipe,my fav to Priti...Nice version...Last pic makes me hungry:)

  4. Yummy Bhartha...love it with phulkas

  5. Yummy bhartha..and nice presentation.

  6. Love this with chapathis. Looks so delish

  7. looks like it is now time to make my hubby too love baingan bartha. He is also off to it, however i love it :)
    After seeing your pictures, I am tempted to prepare them now!

  8. Curry looks delicious!

    Thanks for the new year wishes, and Wish you a Happy Year ahead!

  9. Curry looks delicious. First time at ur space and glad to follow u. Do visit my blog when you get time :)

  10. So Lovely.Looks delicious

  11. Happy New Year to you too...
    I love baingan bharta too! especially the smoky one...

  12. I'll happily have this baingan bharta with some rotis,my all time fav..

  13. I love the smoky flavor of baingan bharta..looks really delicious

  14. Hey priti. There is an award waiting for u at my space. Do visit.


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