No onion No garlic – Bhaingan Bharta / Eggplant curry

One of my favorite vegetable from my childhood till date is brinjal. Love the stuffed brinjal or regular brinjal curry. I tasted bhaingan bharta for the first time when I was in college. Amma, usually does South Indian with brinjals. She chars them to make godsu but not bharta. For me charring the brinjal was difficult initially, but when I started using the oven, it became very simple and this dish became one of the staple dish in our house.


Also along with bhaingan, I add colored peppers and peas just to make the dish more colorful and flavorful. The sweet from the peppers gives a very nice flavor and texture. This dish takes some time but its totally worth the time.

Bhaingan Bharta



  • Medium size eggplant – 2
  • Tomatoes – 4
  • Colored bell peppers – 1/2 cup (I used red, orange and yellow peppers)
  • Peas – 1/4 cup
  • Red chilly powder – 1 tsp
  • Dhaniya powder – 2 tsp
  • Turmeric powder – 1/2 tsp
  • Cumin seeds – 1 tsp
  • Hing – 1/2 tsp
  • Finely chopped Cilantro – 1 tbsp
  • Oil – 2 tbsps + 1 tbsp
  • Salt – 2 tsps

Prep Work:

  • Set the oven in the broiling mode at high setting or Preheat the oven to 450 degree F in broil mode.

Broiled Eggplant Raita | Sutta Katharikai Pachadi

  • Coat the eggplants with 2 tbsps of oil and broil them for about 40 minutes. Flip them in between once at around 20 mts.
  • Let it cool.

Broiled Eggplant Raita | Sutta Katharikai Pachadi

  • Peel the skin and mash the eggplant nicely.



  • Heat the kadai and add oil.
  • Once the oil is hot, add cumin seeds and hing.
  • As they start to splutter, add the chopped tomatoes, salt and turmeric powder.
  • Cover and cook till they become soft.
  • Now add the peppers and peas and cook for about 2 minutes.
  • Now add the dry masalas – red chilly powder and dhaniya powder.
  • Mix them well and cook till the oil seperates.


  • Now add the mashed eggplant and mix well.
  • Let it cook well for 4-5 minutes till the masala gets mixed and oil seperates.
  • Add the chopped cilantro and serve hot with rice or roti.


If you want in gravy consistency, add water after adding the eggplant.



Submitting this post for Blogging Marathon #46 – A 3 day marathon for 4 weeks
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