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    Home » Vegetables » Eggplant/Brinjal/Aubergine » Baingan Bharta | Indian Roasted Eggplant Curry | No Onion No Garlic Baingan Bharta

    Baingan Bharta | Indian Roasted Eggplant Curry | No Onion No Garlic Baingan Bharta

    Posted on May 21, 2020 · Last Updated on April 26, 2022 · By Srividhya G · 37 Comments

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    pinterest image for baingan bharta with text overlay

    My take on the popular Punjabi dish baingan bharta without any onion and garlic. Easy baingan bharta recipe with oven-roasted eggplant!  A delicious curry that pairs well with roti. 

    eggplant curry in a black bowl placed on a striped linen

    Eggplant/aubergine/brinjal is one popular vegetable that is quite widely used in all the cuisines worldwide. And it is my favorite vegetable too. You will find many eggplant recipes, including eggplant parmigiana and eggplant sandwich on my blog.

    Now it’s the time for the famous North Indian curry – baingan ka bharta. Baingan means eggplant in Hindi, and bharta means roasted and mashed vegetables. Baingan ka bharta is roasted and mashed eggplant curry.

    I tasted baingan bharta at a restaurant for the first time when I was in college. Amma usually does South Indian recipes with brinjals but not bharta. I had the homemade version at my friend’s place only after coming to the US. 

    It’s is usually prepared with onions and garlic, but here is my take on it without onion and garlic. (Check the recipe notes for the version with onion) 

    baingan bharta in a white ceramic bowl with rotis on the side

    You might all be thinking if it’s even possible to make a curry without onion and garlic. Oh yeah, definitely. Trust me, folks, you won’t miss onion and garlic in this recipe. The roasted eggplant, along with tomatoes, takes care of everything. This is a pure homestyle baingan ka bharta recipe made with love. 

    PS – I have explained why I opt for recipes without onion and garlic in my Instant Pot veg pulav recipe. Also, I have an entire weekly planner with recipes without any onion and garlic. 

    For me, roasting the brinjal was difficult initially, but when I started using the oven, it became effortless, and this dish became one of the staple dishes in our house. Like I mentioned in the eggplant raita post, I broil it in the oven. But you can very well roast the eggplant on the direct flame as well. 

    Also, along with baingan, I add colored peppers and peas to make the dish more colorful and flavorful. The sweet from the peppers gives a lovely flavor and texture. The traditional or the authentic version doesn’t call for these two. But I always add them to my bharta. 

    Roasting the eggplant and letting it cool takes significant time. So plan accordingly. Once you have your eggplant roasted and mashed, you can prepare this dish quickly. I love it with both rice and roti. You can also serve it with other Indian flatbreads. I make this as a semi-dry curry but you can also make it like a gravy if you are planning to serve it with rice. 

    Now let’s see how to make this baingan bharta. 

    close up shot of baingan ka bharta in a black bowl

    Baingan Bharta Recipe with step-by-step pictures-

    Roasting the eggplant in the oven for baingan bharta-

    • Line a cookie tray or cake pan with aluminum foil. Apply the 1 tbsp of oil over the eggplant and place it in the tray.

    eggplant before roasting

    • Broil in the oven on high mode for 40 minutes, flipping it once in the middle.
    • When the broiling is complete, remove it from the oven and let it cool.

    roasted eggplant

    • When the eggplant is easy to handle, remove the skin. It easily comes off. Remove the flesh and mash it thoroughly. I got about 1.5 cups of mashed eggplant. 

    Preparing the bharta masala-

    • Heat a pan or kadai over medium heat and add the remaining 2 tbsps of oil. 
    • When the oil is hot, add the cumin seeds and asafoetida. Let it sizzle.

    baingan bharta step - tempering

    • Next, add the chopped tomatoes, salt, and turmeric powder.

    adding tomatoes to bharta

    • Cover and cook till the tomatoes become soft and mushy.

    mushy tomatoes

    • Add this stage, add the chopped peppers and peas and cook for 3 to 5 minutes.

    adding peas and bell peppers

    • Then add the spice powders – red chili powder and the coriander powder.

    dding spice powders

    • Mix them well and cook until the raw smell goes off or for about 3 to 4 minutes. Mix the masala for every minute or so.
    • Now add the mashed eggplant and about 2 to 3 tbsps of water and mix thoroughly.

    adding eggplant

    • Let it cook for about 4 to 5 minutes over medium-low heat.

    niced mixed bharta

    • Add the chopped cilantro and mix. Serve hot with rice or roti. 

    adding cilantro

     

    Recipe Notes-

    • If you prefer a gravy consistency or semi-solid, then add about ½ to 1 cup of water after adding the eggplant. I made it more like a dry curry as we prefer it that way.
    • As always, adjust the salt and spices according to your preference. I did not add any garam masala. You can add about ½ tsp of garam masala.
    • Skip asafoetida for a gluten-free version.
    • As I mentioned before, I made this as a no onion no garlic bharta; you can very well add onion and garlic. You can add 1 cup of chopped onion and 2 tsps of ginger-garlic paste for this recipe. If you are using onion, then add it after the cumin seed sizzles. Saute the onion and GG paste until the raw smell goes away. Then you can add the tomatoes and follow the same procedure as mentioned above.
    • Peas and bell peppers are optional. 

    roasted eggplant curry in a black bowl

    PS: Follow me on Instagram or join my Facebook Group for more gardening and recipe updates. If you try this no onion no garlic baingan bharta recipe, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it asap.  Make sure to follow me on my Pinterest for more healthy and delicious ideas!

    top angle square image of indian eggplant curry placed served in a black bowl
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    5 from 3 votes

    Baingan Bharta | Indian Roasted Eggplant Curry | No Onion No Garlic Baingan Bharta

    My take on the popular Punjabi dish baingan bharta without any onion and garlic. Easy baingan bharta recipe with oven-roasted eggplant. A delicious curry that pairs well with roti. 
    Prep Time50 mins
    Cook Time20 mins
    Cooling Time30 mins
    Total Time1 hr 40 mins
    Course: Entree
    Cuisine: Indian, North Indian
    Servings: 6
    Calories: 99kcal
    Author: Srividhya G

    Equipment

    • Kadai or Saucepan

    Ingredients

    Measurement Details: 1 cup = 240ml;1tbsp=15ml;1tsp=5ml;

    • 3 tbsp oil divided (1 tbsp + 2 tbsp)
    • 1 eggplant large (approx 530 grams)
    • 3 tomatoes chopped, approx 2 cups when chopped
    • ½ cup bell peppers colored ones. I used red, orange and yellow peppers
    • ¼ cup peas if using frozen thaw it to room temperature
    • 1 tsp red chili powder
    • 2 tsp coriander powder
    • ½ tsp turmeric powder
    • 1 tsp cumin seeds
    • ¼ tsp asafoetida
    • 2 tsp salt or to taste
    • 1 tbsp cilantro finely chopped
    • 3 tbsp water

    Instructions

    Roasting the eggplant in the oven for baingan bharta-

    • Line a cookie tray or cake pan with aluminum foil. Apply the 1 tbsp of oil over the eggplant and place it in the tray.
    • Broil in the oven on high mode for 40 minutes, flipping it once in the middle.
    • When the broiling is complete, remove it from the oven and let it cool.
    • When the eggplant is easy to handle, remove the skin. It easily comes off. Remove the flesh and mash it thoroughly. I got about 1.5 cups of mashed eggplant.

    Preparing the bharta masala-

    • Heat a pan or kadai over medium heat and add the remaining 2 tbsps of oil.
    • When the oil is hot, add the cumin seeds and asafoetida. Let it sizzle.
    • Next, add the chopped tomatoes, salt, and turmeric powder.
    • Cover and cook till the tomatoes become soft and mushy.
    • Add this stage, add the chopped peppers and peas and cook for 3 to 5 minutes.
    • Then add the spice powders - red chili powder and the coriander powder.
    • Mix them well and cook until the raw smell goes off or for about 3 to 4 minutes. Mix the masala for every minute or so.
    • Now add the mashed eggplant and mix thoroughly.
    • Let it cook for about 4 to 5 minutes over medium-low heat.
    • Add the chopped cilantro and mix. Serve hot with rice or roti.

    Notes

    • If you prefer a gravy consistency or semi-solid, then add about ½ to 1 cup of water after adding the eggplant. I made it more like a dry curry as we prefer it that way.
    • As always, adjust the salt and spices according to your preference. I did not add any garam masala. You can add about ½ tsp of garam masala.
    • Skip asafoetida for a gluten-free version.
    • As I mentioned before, I made this as a no onion no garlic bharta; you can very well add onion and garlic. You can add 1 cup of chopped onion and 2 tsps of ginger-garlic paste for this recipe. If you are using onion, then add it after the cumin seed sizzles. Saute the onion and GG paste until the raw smell goes away. Then you can add the tomatoes and follow the same procedure as mentioned above.
    • Peas and bell peppers are optional. 

    Nutrition

    Calories: 99kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 788mg | Potassium: 364mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1064IU | Vitamin C: 27mg | Calcium: 16mg | Iron: 1mg

    I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel

    If you like this baingan bharta, I am sure you will like these other Indian eggplant recipes as well,

    • Eggplant Raita
    • South Indian brinjal/baby eggplant curry
    • Eggplant biryani
    • Begun Bhaja | Bengali style eggplant
    • Vangyachi Bhaji | Maharashtrian style brinjal curry
    • Katharikai kuzhambu | Tamil Nadu style brinjal gravy

    Update Notes: This recipe was originally posted in 2014 but now updated with new pics and recipe cards.

     

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    Filed Under: Eggplant/Brinjal/Aubergine, Gravy, Vegetables Tagged With: bhaingan, bharta, Blogging Marathon, brinjal recipes, egg plant, egg plant charring using oven, no onion no garlic

    Reader Interactions

    Comments

    1. Anjali says

      January 20, 2023 at 6:20 pm

      I have an otg..by ‘broil’ do you mean with only the top element on? And at what temperature? Thanks.

      Reply
      • Srividhya G says

        January 21, 2023 at 2:58 pm

        I would keep it at high temperature, usually broil temperature is 500°F to 550°F. I hope this helps

        Reply
    2. Sarita says

      April 24, 2022 at 3:05 pm

      I am about to make the recipe….instructions say to add cumin seeds and asafoteda…cumin seeds are not listed in the ingredients.

      Reply
      • Srividhya G says

        April 26, 2022 at 4:35 pm

        Sorry about that. Just updated it. It’s 1 tsp.

        Reply
    3. Lorri says

      October 24, 2020 at 10:42 am

      5 stars
      My first time making this. It is delicious! Thanks for posting it!

      Reply
      • Srividhya G says

        October 24, 2020 at 2:50 pm

        Awesome. Thanks for the feedback.

        Reply
    4. food passion and love says

      December 07, 2014 at 1:01 am

      Broiling the eggplants adds a unique taste isnt it!Havent done that yet!I will try this recipe soon!

      Reply
      • srividhya says

        December 07, 2014 at 9:29 am

        Sure.. let me know how it turned out

        Reply
        • food passion and love says

          December 08, 2014 at 9:26 am

          Yes i will..soon!

          Reply
    5. Harini says

      December 03, 2014 at 7:24 pm

      Wow! A neat adaptation by making it without onion.

      Reply
      • srividhya says

        December 04, 2014 at 9:35 pm

        Thanks :-)

        Reply
    6. themadscientistskitchen says

      November 24, 2014 at 6:35 am

      Beautifully done.

      Reply
      • srividhya says

        November 29, 2014 at 9:00 pm

        Thanks

        Reply
    7. Sindhiya says

      November 24, 2014 at 4:24 am

      Yet to try eggplant curry…this looks so Yum!

      Reply
      • srividhya says

        November 29, 2014 at 9:01 pm

        :-) :-)

        Reply
    8. Pavani says

      November 23, 2014 at 7:56 pm

      One of my favorite eggplant dishes. Love it any time.

      Reply
      • srividhya says

        November 23, 2014 at 9:03 pm

        Thanks

        Reply
    9. usha says

      November 22, 2014 at 7:45 pm

      I like the addition of peas to the bharta

      Reply
      • srividhya says

        November 23, 2014 at 10:07 am

        :-) Thanks

        Reply
    10. snehadatar says

      November 21, 2014 at 3:55 am

      A good dish without onion or garlic.

      Reply
      • srividhya says

        November 21, 2014 at 10:41 am

        Yup yup :-)

        Reply
    11. manjulabharathkumar says

      November 20, 2014 at 8:14 pm

      wow such an tempting baigan bharata :) My all time fav punjabi curry with chappathi :) yum yumm !!

      Reply
      • srividhya says

        November 21, 2014 at 10:42 am

        Thanks Manjula :-)

        Reply
    12. Traditionally Modern Food says

      November 20, 2014 at 1:19 pm

      One of my fav side dish :-) I add onion like ur no onion version

      Reply
      • srividhya says

        November 20, 2014 at 3:09 pm

        :-)

        Reply
    13. Malar says

      November 19, 2014 at 3:13 pm

      I so wanna try this….Looks very yummy Sri!!

      Reply
      • srividhya says

        November 19, 2014 at 7:42 pm

        Thanks Malar :-)

        Reply
    14. Priya says

      November 19, 2014 at 11:20 am

      Baingan bharts with rotis i can have them happily anytime, beautiful fingerlicking dish.

      Reply
      • srividhya says

        November 19, 2014 at 7:42 pm

        Yeah very true :-)

        Reply
    15. Sowmya says

      November 19, 2014 at 8:43 am

      delicious and so authentic.. love this with roti!!

      Reply
      • srividhya says

        November 19, 2014 at 7:43 pm

        Thanks Sowmya

        Reply
    16. Varada says

      November 19, 2014 at 6:33 am

      Not a fan of eggplant but this is always a hit with eggplant lovers.

      Reply
      • srividhya says

        November 19, 2014 at 7:44 pm

        Oh.. Yeah for eggplant lovers this is heavenly

        Reply
    17. Srivalli says

      November 19, 2014 at 3:37 am

      This is really such a delicious dish..I can never imagine making this without onions..so must try sometime..very nice..

      Reply
      • srividhya says

        November 19, 2014 at 7:44 pm

        Thanks Valli

        Reply
    18. lavina says

      November 19, 2014 at 3:03 am

      Bharta looks yummy. .nicely prepared. .

      Reply
      • srividhya says

        November 19, 2014 at 7:44 pm

        Thanks Lavina

        Reply

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