Bengan Bharta / Roasted eggplant curry

Bengan bharta is one of the most comforting and easy to make curry with minimum ingredients on a lazy day. This dish of mine is tagged as “one of the best” by my husband and hence I make it quite often.


  1. Big eggplant – bengan
  2. Garlic cloves – 6 to 7
  3. Oil 2 tablespoon
  4. chilly powder – 1 tsp
  5. turmeric – 1 tsp
  6. coriander – 1 tsp
  7. garam masala (optional) – 1 tsp
  8. tomatoes chopped – 1/2 cup


  1. Make slits in bengan to insert the garlic cloves.
  2. Roast it directly in flame for 8-10 minutes till the skin on top becomes thin and crispy and the eggplant is cook well from inside.
  3. Keep it aside to cool down before you remove the skin.
  4. In a pan take oil add mustard seeds when its hot enough and add chopped tomatoes.
  5. Add all the masala – chilly, termeric, coriander, garam masala and cook till it becomes tender.
  6. add the smashed eggplant and mix well.
  7. cook for 3 minutes and add 1 tsp oil and mix well.

Serve hot with bajara bhakri or roti.


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