Bhaingan Ka Bhartha (Burnt Brinjal/Eggplant Curry)

I’ve always been a huge lover of brinjals in any given form. This is a new variety of preparation that I got to taste only in Andhra. Or perhaps I wasn’t aware it existed in Tamil Nadu. Thanks to SIL for the recipe 🙂

  • 1 large brinjal/eggplant
  • 2 medium sized onions chopped
  • 1 ripe tomato chopped
  • 4 green chillies slit in half
  • 2 cloves of garlic chopped
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • A stick of curry leaves
  • 2 tbsp oil
  • Salt to taste
  • Coriander leaves for garnishing


  • Wash the brinjal, wipe it, place it on a roti grill and burn it on all sides until you see its skin start peeling.
  • Allow the brinjal to cool, gently peel the burnt skin and mash it.
  • In a frying pan, pour the oil, add the cumin seeds and mustard seeds. 
  • When it begins to crackle, add the onions, garlic, curry leaves and green chillies. Saute it until it turns light golden brown.
  • Add the chopped tomatoes, turmeric powder and salt. Saute until its well cooked and you notice the oil surfacing.
  • Now add the mashed brinjal. Cook it for 8 – 10 minutes on low flame.
  • Garnish with coriander leaves and serve hot with rotis.

2 thoughts on “Bhaingan Ka Bhartha (Burnt Brinjal/Eggplant Curry)

  1. This is called Bhaingan Bhartha. yes the recipe is good but one ingredient that makes a marked difference would be to add garlic. it is yum! the other version if not on a flame would be to oil the eggplant real well , wrap in foil and bake/broil for a good 25-35 minutes on a 425F oven and follow the rest.Serve with warm Rotis,…Awesome!! Love your pictures..:)

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