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Baingan ka Bharta

    Baingan bharta (mashed eggplant) is a dish from the Indian subcontinent (Bihar)that originated in the Punjab region. Baingan ka bharta is a part of the national cuisines of all nation states of the Indian subcontinent. It is a vegetarian dish that is prepared by mincing eggplant (baingan) that is grilled over charcoal or direct fire. This infuses the dish with a smoky flavour. The smoked and mashed eggplant is then mixed with cooked chopped tomato, browned onion, ginger, garlic, cumin, fresh cilantro (coriander leaves), chili pepper, and mustard oil or a neutral vegetable oil.[1][page needed] Traditionally, the dish is often eaten with flatbread (specifically roti or paratha) and is also served with rice or raita, a yogurt salad. In states such as Bihar and Uttar Pradesh, it is served hot with litti or baati.


  • single (1 pound (0.45 kg)) eggplant (aubergine)
  • 2-6 green chillies, as desired
  • 1 cup fresh ground coconut
  • 1 cup chopped fresh coriander (cilantro)
  • 2 cups paneer (or yoghurt)
  • salt to taste


    1.   Roast the eggplant directly over a low flame – don’t be afraid to set it right on the gas burner – turning it regularly until the skin becomes blackened and brittle and the flesh soft (about 15-20 minutes).
    2.   Set aside to cool.
    3.   Grind the chillies, coconut and coriander together in a food processor to form a paste.
    4.   Peel the eggplant skin off and mash the flesh to a uniform pulp by hand.
    5.   Mix in the coconut paste (and optionally you can then add curds), along with salt to taste.
    6.   Serve with chapatis, dosa or rice.