Baigan Bharta - Eggplant Curry

Eggplant curry (Baigan Bharta) may sound adventuresome, but it is actually quite delicious. Eggplant is naturally rich and sweet, and has a delicious smooth texture when cooked in this fashion.

I've made a number of eggplant curry recipes, and I'm still in the process of perfecting what I am doing. So far, this one is my favorite—to be improved upon as we have more opportunities to make it!

As written, this recipe is quite mild. Adding more chili powder, more garam masala, and more green chilies will bump up the heat.


1 medium eggplant
1/2 cup green peas

3 tbsp butter (or vegetable oil)
*1 tsp cumin seeds
1 finely chopped onion
*1 tsp crushed garlic
*1 finely chopped green chilli
1 tsp chilli powder
2-4 tsp garam masala powder
1/2 tsp turmeric powder
1 finely chopped tomato
*1/2 cup yogurt or 1/4 cup cream
Salt to taste
(* - optional)


  1. Peel, dice, and steam the eggplant until soft. Mash or blend it to make a smooth puree.
  2. Heat the oil. When it is hot, add cumin seeds. Cook the cumin seeds for about 30 seconds (until they are fragrant) and then add the onion and green chilies, and turn down the heat to medium.
  3. Cook the onion until it is soft. Then add garlic, chili powder, garam masala, and tumeric. Mix well. Finally, add tomato. Cook over medium heat until everything is soft.
  4. Add the peas, and let everything simmer on low for about ten minutes.
  5. Adding yogurt or cream adds richness to the dish!
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