Recipes - Baingan Bhurta


1 no. large eggplant

3 nos. spring onions (the stalks as well as the bulbs) chopped

2 garlic flakes (if big) or 3 nos. (if small).

1 tsp. coriander powder

1 tsp. cumin powder

1 tsp. kashmiri red chilli powder

¼ tsp. turmeric powder

A pinch of mixed fenugreek seeds, mustard seeds & cumin seeds


Salt to taste

1½ tbsp. oil for cooking



Firstly wash & roast the eggplant on direct flame till fully roasted.  Then immerse it in cold water for ten minutes.  Remove the skin with hand, cut off the stem & chop the roasted eggplant with a knife or beat it with an egg beater.  Keep aside. In a vessel add oil & in that add a pinch of mixed fenugreek, mustard & cummin seeds & a pinch of asafoetida.  When it begins to crackle, add the chopped spring onions & crushed garlic flakes & saute till the onions become light brown.  Add the smashed eggplant & all the masalas.  Mix nicely & cover & cook till it leaves oil on the edges. Serve hot with millet rotis or chapattis.  For garnish add some chopped coriander leaves & immerse the cut stem of the eggplant in the bhurta.

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Comment on this article

  • kannan,

    Tue, Mar 01 2011

    good and easy to follow

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Title: Baingan Bhurta

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