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Low-Fat Baingan Bharta (Eggplant Mash) Recipe

Nutritional Values

Recipe Type:


Calories 120


Total Time 30


Ingredients :

2 large eggplants (baingan)
1 tablespoon olive oil
1 large onion, finely chopped
2 tomatoes, finely chopped
2 green chilies, finely chopped
1 teaspoon ginger-garlic paste
1 teaspoon cumin seeds
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala
Salt to taste
Fresh coriander leaves for garnish

Banane Ki Vidhi

Roast Eggplants:

    • Roast the eggplants over an open flame or in the oven until the skin is charred and the flesh becomes soft. Let them cool.

Peel and Mash:

    • Peel the charred skin off the eggplants. Mash the pulp thoroughly with a fork or potato masher.

Prepare Tadka (Tempering):

    • Heat olive oil in a pan. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown.

Add Aromatics:

    • Add ginger-garlic paste and green chilies. Sauté for a minute until the raw aroma disappears.

Add Tomatoes and Spices:

    • Add finely chopped tomatoes and cook until they become soft and the oil starts to separate. Add coriander powder, turmeric powder, garam masala, and salt. Mix well.

Combine with Eggplant:

    • Add the mashed eggplant to the pan. Mix it well with the onion-tomato masala. Cook for an additional 5-7 minutes, allowing the flavors to blend.

Garnish and Serve:

    • Garnish the low-fat baingan bharta with fresh coriander leaves. Serve hot with whole wheat roti or rice.

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