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Surabhi Sehgal
Spicy Roasted Eggplant Mash made using minimal ingredients. A famous irresistibly delicious North Indian dish.
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Main Course
Cuisine Indian Cuisine, North Indian Cuisine
Servings 2 People


  • 1 large Eggplant
  • 2 Onions finely chopped
  • 3 ripe Tomatoes
  • 1 tbsp Mustard Oil
  • 1 tbsp Kashmiri Mirch
  • 2 tsp Coriander Powder
  • 1/4 Cup Green Peas
  • Salt to taste


  • Place the Eggplant on the stove and keep turning on all sides until it is charred from all sides and cooked from inside.
  • Once roasted, remove the charred skin and mash the meat of the Eggplant with the help of a fork. Keep aside
  • Add Oil to a skillet Once hot add chopped Onions and sautee until translucent. I like to leave a slight bite to the Onions.
  • Add chili powder and coriander powder and sautee for a minute
  • Add Tomatoes, cover and cook for 7-8 minutes on a low heat
  • Remove the lid and sautee the mixture for 4-5 minutes until the tomatoes are completely tender and everything looks well incorporated 
  • Add the roasted Eggplant mash and mix well
  • Add the green Peas and SaltCover and cook for 5-6 minutes on low heat
  • Transfer to a serving dish and enjoy with hot Rotis


- If you do not like Mustard Oil, feel free to replace with any Oil of your choice.
- If you do not have a gas burner, you can brush the Eggplant with some oil, poke few holes in the Eggplant with the help of a skewer and broil the Eggplant for about 20 minutes or until it gets a char from outside and gets cooked from inside. 
- This recipe is Vegan and Gluten free. 
Keyword Baigan Bharta, Bharta