This Easy Baingan Bharta (Indian Mashed Eggplant) brings together the smoky goodness of roasted eggplant with a medley of aromatic spices, resulting in a creamy and satisfying mashed eggplant dish that is sure to tantalize your taste buds.
The traditional baingan ka bharta involves charring on an open flame, but this process can be messy and time-consuming.
To simplify, I have created an Instant Pot version that retains the same taste and texture without the hassle. Now, we savor this delightful Indian dish almost daily.
Eggplant in India is called baingan, it is also known as brinjal or aubergine. Hence, many countries call this vegetable by different names.
About baingan bharta
It originated in Northern part of India where roasted mashed eggplant was combined with onions, tomatoes, and Indian spices.
Baingan means eggplant and bharta means mash, therefore, it is an Indian spiced roasted eggplant mash. Often, it is also pronounced as baingan bhurtha.
Its texture is very similar to baba ghanoush but cooked in Indian pungent spices instead of tahini and olive oil.
About eggplants
Interestingly, eggplant is native to India and is known to be the king of vegetables because of its amazing purple color and many health benefits. It helps in blood circulation in the heart. It is a great source of potassium, fiber, and vitamin B6. This vegetable is packed with antioxidants and is excellent for people who have diabetes.
I love simple eggplant stir fry for a quick meal. Sometimes, for crispy appetizers, I like to serve my air fryer eggplants. For a wholesome meal, we love my comfort eggplant casserole or vegan moussaka.
How to choose baingan (eggplant) for this recipe?
Regular medium sized firm eggplant is required. Chinese or Italian or fairytale or the small Indian eggplants will not work in this recipe. All of them will lose their texture when roasting or softening. Hence, regular sized fat purple color eggplant (baingan) with clear skin which means it should not have any blemishes or cuts on its outer skin works best.
Why you will love this
Vegan and gluten free
Healthy and easy to make
Nut free and make ahead recipe
Ingredients
Ingredients notes
Eggplant – regular eggplant with clear skin is required.
Spices and herbs – simply and regular Indian spices and cilantro for herbs are required.
Vegetables – only onion and tomatoes do the wonders in enhancing its taste.
Oil – olive oil, avocado oil and or grapeseed oil are great for this recipe.
For detailed measurement of ingredients, please scroll down to the printable recipe card at the bottom of this post.
How to make
Firstly, I sliced the eggplants into two and placed them in the instant pot with water. Then, I closed its lid and sealed the valve. I let it pressure cook for 7 minutes. Once done, I released the pressure and gently took the eggplants out with the help of tongs. I discarded the leftover water in the instant pot.
Secondly, when they were a bit cooler and manageable, I peeled their skin with my hands.
Next, in a large bowl, I mashed them with my hands and kept aside.
Thereafter, I heated oil in a pan and added cumin seeds. As soon as they crackled, I sauteed garlic in it.
Afterwards, I sauteed onions in it.
After that, I tossed in tomatoes and cilantro and cooked for few minutes until tomatoes were mushy and could be mashed with the spatula.
As soon as the tomatoes were cooked, I added turmeric, chili powder, coriander powder, dry mango (amchur) powder, garam masala and chaat masala in it. Then I mixed it well.
Finally, I added the mashed eggplants (baingan) to it and mixed it very well. Then, at low flame, I let it cook covered for 5 minutes.
Lastly, I removed the lid, and mixed everything again by scraping from the bottom of the pan. Then, I turned off the flame and garnished with more chopped cilantro.
With the aromatic symphony of flavors, I can say that this dish is not just a meal. Each bite is a celebration, a testament to the artistry of Indian culinary heritage.
Serving tips
This pairs well with roti or paratha. Sometime I like to pair it with rice and red lentil dal or dal makhani and side of cilantro chutney.
It also goes well with naan and dal tadka with a side on onion salad.
Expert tips
- For the right texture of this recipe make sure to mash the cooked eggplants with hands. Do not blend it in a blender or a food processor. You may use manual food masher but it’s best to use hands.
- A few soft chunks of eggplants (baingan) tastes great. It should not be liquidy but soft spreadable in consistency.
Yes, because vegetable is heart healthy, this dish is excellent for someone suffering from diabetes as it helps in managing blood sugar levels. Moreover, in my method of cooking, I have tried retaining its maximum nutrients.
Yes! it is a make ahead recipe. The leftovers can be refrigerated for several days. Warm it up in the microwave well before serving.
Yes! traditionally it is roasted on a stove top. Make sure to roast it until the skin peels completely and is softened from inside. This method is quite messy though.
More related recipes
Bhindi Masala
Rajma Masala
Chana Dal
Butter Tofu
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Easy Baingan Bharta (Indian Mashed Eggplant)
Ingredients
- 2 medium sized regular eggplants
- 1 cup water
- 2 tbsp olive oil
- 1 tsp cumin seeds
- 2 tbsp minced garlic
- 1/2 cup minced onion
- 1 cup finely chopped tomatoes
- 1/4 cup chopped cilantro
- 1/2 tsp turmeric powder
- 1/2 tsp Kashmiri red chili powder or as per taste
- 1/2 tsp coriander powder
- 1/2 tsp amchur powder (dry mango powder)
- 1/4 tsp chaat masala
- 1 tsp garam masala
- salt as per taste
to garnish
- 2-3 tbsp chopped fresh cilantro
Instructions
- Slice the eggplants horizontally into two and place them in a single layer in the inner pot of the instant pot with 1 cup water. Close the lid and seal the valve. Turn it on at manual high for 7 minutes. Once done, release the pressure and open the lid. Place them in a bowl. Let it cool a bit and take them out with the help of tongs. Discard the leftover water in the instant pot.
- As soon as its easy-to-handle peel the skin. Mash them with hands. In the process some juice will be released. Do not drain, let it all rest together until ready to cook further. Keep aside.
- Heat oil in a nonstick pan on stove top at high flame and add cumin seeds. As soon as they crackle, sauté garlic followed by onions. Sauté until golden brown.
- Toss in tomatoes and cilantro and cook for few minutes at medium-high flame until tomatoes are mushy. Mash the tomatoes with the spatula and add turmeric powder, red chili powder, coriander powder, amchur powder(dry mango powder), chaat masala, garam masala and salt to it. Mix well.
- Now add the baingan/eggplant along with its juice into the nonstick pan. With the spatula roughly mash all the ingredients while mixing. Let it cook covered at medium flame for 3-4 minutes.
- Lower the flame, remove the lid and mix everything again by scraping the bottom of the pan with the spatula. Adjust salt at this stage and turn off the flame. Garnish with more chopped cilantro and serve.
Notes
- This recipe tastes best when served immediately but the leftovers can be refrigerated for several days. Warm it up in the microwave well before serving.
- A few soft chunks of eggplants (baingan) tastes great. It should not be liquidy but soft spreadable in consistency.
- Do not blend the pressure-cooked eggplants (baingan) in a blender or food processor. Mash them manually with hands for the best texture.
Nutrition
Nathanaelle Yoshimura says
Ohmygosh the flavors! I used freeze-dried mangoes and it worked great!
Gunjan says
Thank you Nathanaelle!
Karlie says
This blend of spices is incredible. I always have overflowing eggplants in my garden and so I freeze them. This was the perfect use for them, I loved it over rice.
Gunjan says
Thank you Karlie!
Nathan says
What a fantastic recipe, so many great flavors from those spices! I don’t cook with eggplant often enough but I’ll be adding it into my rotation more thanks to this dish.
Gunjan says
Thank you Nathan!
Ned says
This looks amazing! I can’t wait to try it this weekend! Thank you for the recipe!
Gunjan says
Thank you Ned! Looking forward to your feedback.
Elisa says
Love this Easy Baingan Bharta recipe, and will prepare it soon, never tried this recipe before so I am excited, we love eggplant. Thanks for sharing 🙂
Gunjan says
Thank you Elisa!