Baingan Bartha

March 21, 2015 Dry Sabji  12 comments

I had posted this Baingan Bartha long back. Just wanted to update with new pics as I was not satisfied with the old ones. So here it is – As a new post!! 🙂

Brinjal is not liked by all, but it is one among chotu’s favorites.Hubby who hates brinjal, likes to eat it in this form.. It goes very well with rice or chapathi.

Whenever I make this sabji, we dont need a kuzhambu as this serves as a 2 in 1 recipe. I usually make it in quite a large batch and store it as a thooku for a week in the refrigerator!!

Now about the recipe..



  • Brinjal (Big) – 1
  • Onions – 2
  • Tomatoe – 1
  • Tamarind Paste – 1 tsp
  • Red Chilly Powder – 1 to 2 tsp
  • Salt – as needed
  • Oil – 3 tbsp




1. Wash and wipe the brinjal and slightly grease it with 1 tsp of oil. Place it directly in low flame and roast it (turning it all sides in intervals) until the brinjal shrinks. Alternatively u can also roast in a preheated oven. Allow it to cool. Remove the skin and mash it.

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2. Heat pan with oil. Add chopped onions and saute until they are transparent. Add a pinch of salt to quicken the process.Add chopped tomatoes and cook until mushy.

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3. Now add mashed brinjal followed by salt, chilly powder and turmeric powder and mix. Add tamarind extract and cook in medium flame until all the ingredients combine well.

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Baingan Bartha is ready.

Serve hot with rice or chapathi.



  • Roasting it over open flame has a unique flavour, so I prefer this method. For a mess free option u can roast it in the oven.
  • I purposely add a little bit of the skin to get that roasted flavour.
  • U can skip tomatoes and add more tamarind extract.

12 comments to Baingan Bartha

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