Indian Eggplant Curry (Bhaingan Bharta)
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
4 Servings
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Calories
97 kcal
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Course
Main Course
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Cuisine
Indian
Indian Eggplant Curry (Bhaingan Bharta)
Description
Indian Eggplant Curry (Bhaingan Bharta) begins with roasting a large eggplant until its flesh is soft and smoky. This is combined with sautéed cumin seeds, ginger, onion, garlic, and finely chopped habanero chilies for a deeply layered aroma and slight heat. Ground cumin, garam masala, asafetida, turmeric, and tomatoes are added to build complexity, along with green peas for texture. The roasting method softens the eggplant and adds a smoky flavor that distinguishes this curry from simple vegetable stews.
The curry achieves a balance between tender eggplant and the fragrant, spiced onion-tomato base. Habanero chilies provide a distinct heat that can be adjusted by removing seeds. Serving the curry over steamed brown rice makes for a complete meal, pairing the smokiness with the nuttiness of the rice.
Choose your preferred chili heat level by adjusting the number of seeds or substituting milder peppers. The dish can be prepared while rice steams, making it practical for a weekday dinner. This recipe’s layered spices and roasted eggplant flavor highlight Indian cooking techniques that focus on depth and balance.
Ingredients
- 1 large eggplant roasted
- 4 Tbsp avocado oil or cooking oil of choice, divided
- 1 Tbsp cumin seeds
- 1 (1.5-inch) piece ginger peeled and finely chopped
- 1 medium-sized yellow onion chopped
- 6 cloves garlic minced
- 2 habanero chili finely chopped
- 2 tsp cumin ground
- 1 tsp garam masala optional
- 1 tsp asafetida
- 1 tsp Turmeric ground
- 2 medium-sized tomato seeded and chopped
- 1/2 cup green peas frozen or fresh
- ½ teaspoon salt or to taste
Instructions
- Preheat the oven to 400 degrees F. Cut the eggplant in half length-wise, drizzle some oil on the flesh (so that it doesn’t stick to the baking sheet) and place the halves on a baking sheet flesh-side down. Roast the eggplant for 40-50 minutes or until the skin is brown and pulling away from the flesh. The eggplant flesh should now be darker and appear wet. (You can also roast the eggplant by wrapping the whole thing in foil and putting in the oven, but this method takes much longer).
- If you’re serving the dish over rice, prepare the rice while the eggplant is roasting. I steamed one cup of dry brown rice, which was the perfect portion to go with the eggplant.
- Heat the oil in a large skillet over medium heat and add the cumin seeds. Toast the seeds for two minutes then add the ginger. Sauté 3 to 5 minutes until very fragrant. Add the chopped onion. Sauté about 3 minutes before adding the garlic, habaneros, ground cumin, garam masala, and turmeric. Cook until onion is translucent, about another 8 minutes. If using frozen peas, add them now.
- Once eggplant is finished roasting, allow it to cool enough to handle and peel the skin off (it should come right off). Place the flesh in a blender and blend until smooth. Add the eggplant to the rest of the ingredients, reduce the heat if necessary and cook 5 minutes. Add the tomato (and the green peas if using fresh or canned peas), cover and allow to cook another 5 – 8 minutes, stirring occasionally.
- Perform a taste test and add salt as necessary. Serve over brown or basmati rice!
Notes
- Adjust the chili heat by removing seeds from habaneros or substituting with milder peppers like jalapeños.
- Roasting the eggplant until the skin pulls away is key for soft texture and smoky flavor.
- Serve the curry hot over steamed rice for a filling meal.
- The noted nutrition facts do not include rice and are based on the curry only.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 97 kcal
% Daily Value*
| Serving | 1of 4 | |
| Calories | 97kcal | 5% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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