By Shreya Sarpal
March 14, 2026
Smoky and comforting, this baingan bharta celebrates fire-roasted brinjal mashed with onions, tomatoes and spices, creating a bold North Indian classic that tastes best with hot rotis or parathas.
1 large baingan (eggplant) 2 tbsp oil 1 cup finely chopped onion 1 cup finely chopped tomato 1 tbsp ginger-garlic paste 1 tsp cumin seeds ½ tsp turmeric powder 1 tsp red chilli powder 1 tsp coriander powder Salt to taste 2 tbsp chopped fresh coriander
Roast the baingan directly on the flame until charred, soft and smoky, then cool, peel and mash them.
Heat oil, add cumin seeds and let them crackle.
Add onions and sauté until golden, then add ginger-garlic paste.
Add tomatoes, spices and cook until the oil separates.
Add mashed baingan, mix well and cook for 5 minutes, topping it up with coriander.