Recipe by CARTHA
"This is a very simple, quick and more importantly authentic Indian side dish of grilled eggplant and tomato. Best served with naan or roti. It should have a consistency of, um, well, 'mush' when finished, but it's good."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
roma (plum) tomatoes, chopped
ground cayenne pepper
chopped fresh cilantro
Try this small change and you will definitely have authentic baingan ka bharta. After peeling off the eggplant skin, mash the pulp coarely. Use the mashed eggplant for the last steps when you return this to the pan with onions etc. Cook this well, add 2 tsp of cumin powder, 1 tsp red chilli powder and 1 tsp garam masala (you will get this at any indian store. Happy cooking !
My Bangan ka Bhurta did not look like the image posted, and did not taste like Indian Bangan ka Bhurta I've ever had in Indian restaurants. I've had it often since it is one of my favorite Indian dishes. I doubled up on the spices and it still didn't change much... Not sure what I could have done to fix it. I must add though, that it was delicious, served cold the next day with left over naan! Didn't taste like it should, but was still flavorfull! I won't make this again, I will try to find another recipe.
After eating something similar to this in a Mediterranean Restaurant I have been searching high and low for a recipe. This is it! This recipe is very tasty and easy to make. I left out the cilantro and the next time I make it I will omit or cut out the cayenne pepper. It was just a little too hot for me but a great eggplant side dish! Good and healthy!
I've never eaten this before, so I have nothing to compare it to. We had white rice and lentils along with sausage as the sides. Great combo~ We liked the eggplant roasted on top of the open flame as others suggested.
needs more spices. there is another eggplant recipe on here which is much better. the texture was good though, but too more work using the microwave and oven, instead of just broiling the eggplant whole in tthe oven for 30 min.
I roasted the eggplant on an open flame gas stove burner - like the footnote says. I've had this many times before because it is somewhat of a traditional or everyday type of dish here in Trinidad. If you do have a gas stove roast the eggplant on it. The open flame imparts a smoky flavour which gives this dish it's signature flavour. I also roasted garlic to add in, omitted the cayenne and used fresh chopped up scotch bonnet pepper for the heat in this dish. If you can't handle much heat, don't omit the pepper at all - it really adds to this dish. I served with Buss-up-Shut (Paratha Roti) which is a different type of naan. Good base recipe for anyone wanting to try some Indian food. Thanks for posting!
It seemed like a bit of work so we just simmered the ingredients together on the stove til cooked. We increased the cayenne to our taste and added garam masala per another review. I don't know what the real recipe was supposed to taste like never having had it before, but ours was pretty tasty. My husband devoured it.
This was excellent!!! As well as others I cooked mine over my gas burner and added some chopped garlic to the onions as they were cooking. Also added some extra s&p and a little bit of cumin as well. I tried to get this as "mushy as possible! I served mine with some homemade naan and it was soooo good. Great recipe!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Bangan ka Bhurta (Indian Eggplant)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 14
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
This delicious Indian vegetarian stew is easy to make and full of flavor.
See how to make garbanzo beans simmered with Indian spices.
A spicy Indian dry curry with potatoes, cauliflower, carrots, and peas.