Baingan ka Bharta


1 large brinjal approx 500g  or near to it
1 cup whisked curd room temperature
½ cup onion finely chopped
2-3 green chillies chopped/slit
salt to taste

For Seasoning:

1 tablespoon oil
A pinch of hing
1 strand of curry leaves
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon urad dal optional


  1. Take a large brinjal and cleanly wipe it with a kitchen cloth.
  2. Apply a little bit of oil to the entire brinjal and place it on high flame.
  3. Roast it on all sides till it turns black and cuts are formed on the peal.
  4. Place the brinjal in a bowl of cold water and let it cool.
  5. Remove the peal of the brinjal and place it in a bowl.
  6. Add curd, salt, onion and chillies to the brinjal and mix it well.
  7. Take a tadka pan and heat some oil in it.
  8. Add hing to the oil.
  9. Add mustard seeds and cumin seeds and give a light stir.
  10. Once the mustard seeds starts popping, add urad dal to it.
  11. Fry it till the urad dal turns golden color. It adds a little bit of crunchiness while eating.
  12. Add curry leaves to it and turn off the flame. The remaining heat of the oil is enough for the curry leaves to be cooked.
  13. Transfer the tadka into the bharta bowl.
  14. Enjoy the Baingan ka Bharta with rice or roties of your choice.