Monday, August 8, 2022

Bhaingan Bharta #farmersmarketweek

This is a classic, delicious mashed eggplant curry loaded with smoky and spicy flavors, and is a great dip as well as a side to flatbreads or rice. This simple vegan curry is made with flame roasted eggplants and spices. 

The key to a perfect curry is roasting it thoroughly. Flame roasting gives the perfect smoky flavors. It is easy to roast them on flame and is quicker too. Just apply a tiny bit of oil and roast it on flame, slowly turning to each side until you see a char and the skin begins to flake. A knife inserted should go in easily without any effort. Grilling is also an option. If you do not want either of these, check here for roasting/broiling options in the oven. Once the eggplant(s) are roasted, just set aside to rest a little, peel the eggplants, and mash them. These mashed eggplants are used in this curry. They can be used in this Raita as well in dal based curries.

The spices used are very simple and they add tons of flavor. Simple cumin powder, coriander powder, whole cumin, and garam masala powder add to the addictive flavor of this curry. Simple pantry essentials are used in this curry. The eggplants may vary in size and I have used eggplants weighing a pound. If the eggplants are smaller or heavier, adjust the salt and spice according to your taste. This recipe can be easily doubled and serves for 4-5 persons as a side.

This curry is not only a side, but is a great dip and can be served as an appetizer or snack. Pieces of naans, pita breads or chips, or slices of baguette can be served with this amazing vegan eggplant dip. When speaking of dips and eggplants, eggplants make amazing dips and try this popular Baba Ganoush and this vegan version of Mirza Ghasemi, a delicious eggplant dip from Iran. Bhaingan Bharta is the Indian version but has a little more of the spices and onions added to it.

This simple and humble mashed eggplant is easy to make. Now, the important point is to choose the right eggplant. Baby eggplants do not work in this recipe and are great for this Podi (Spice mix) Stuffed Eggplants or Bhagara Bhaingan. Large eggplants like the Black Beauty ones are the perfect ones for the recipe. The small ones, Thai eggplants, Japanese eggplants and Italian eggplants can be used for stews like Maghmour, Vaangi Bath/Eggplant Rice, or for stir fries. I like to use Italian eggplants for Ratatouille or Kaima Bano Gatoi as the sizing works perfectly for these recipes.

Welcome to Farmers Market Week! This is the week we celebrate all things found at the Farmers Market. There are over fifteen bloggers sharing over 50 recipes this week. From drinks and desserts to entrees and sides, there’s something for everyone this week. Eggplants are one of my favorite veggies to get in Farmer's Market and last year for the #farmersmarketweek, I shared this delicious Roasted Eggplant Raita. This baighan bharta is another family favorite and am sharing for this year's event. Check the links at the end of this post for delicious recipes we shared today.

Serves 4-5

Eggplants - 2, one pound each
Onion - 1 cup, sliced
Tomatoes - 1 cup sliced,
Ginger - 1-in piece, chopped fine
Garlic - 3 cloves, chopped fine
Salt - 1 tsp
Cumin powder - 1/4 tsp
Coriander powder - 1/4 tsp
Garam masala - 3/4 tsp
Cayenne - 1/2 tsp
Oil - 3 tbsp
Cumin - 1 tsp
Dried red chilies - 2 or 3, torn
Asafetida - 1/4 tsp
Green chilies - 2, slit
Cilantro - 1 tbsp, chopped, for garnish
Curry leaves -1 sprig


Smear a little oil on the eggplants, roast on the flame, turning and roasting each side of the eggplant until the skin chars and flakes. A knife inserted should go in easily without any effort. Repeat with the other eggplant too. The eggplants can be roasted or broiled in oven too.

Set aside after roasting to cool.

Peel the eggplants and mash them.

Heat oil in a pan, add the cumin, dried red chilies and fry for 30 seconds. Next, add the ginger, garlic, slit green Thai chilies, curry powder, and asafetida. Fry for 40-50 seconds.

Add the sliced onions and cook for 4-5 minutes until it turns translucent.

Add the sliced tomatoes, cook for another 3-4 minutes.

Add the mashed eggplants, salt, cumin powder, coriander powder, garam masala, turmeric, and cayenne. Mix thoroughly and cook for another 4-5 minutes until the flavors marry together.

Serve with rice or roti.

Monday Farmers Market Recipes

Drink Recipes


  1. So delicious looking. I can smell the spices and it's making me hungry!

  2. Nothing says comfort to me like roasted eggplant and I love the flavor profile of this dish.

  3. This is so intriguing! I love all of the fresh ingredients.

  4. My grandson will love this! He loves eggplant and loves curry!

  5. I never know what to make with eggplant so this is a great idea! YUM!

  6. I like curry any way shape or form!

  7. All the spices and flavor! Well done!

  8. What an awesome way to use eggplant!

  9. This looks very interesting!! I love all the spices.

  10. Eggplant curry sounds delicious! I love how it is served as well.

  11. This looks so hearty and delicious. I bet the hubs wouldn't miss the meat in this meal.

  12. I love eggplant. This looks amazing.