Eggplant Curry Recipe – Authentic Indian Baingan Bharta

Last Updated on 2 months by Neha Deshmukh

Eggplant Curry Recipe – Authentic Indian Baingan Bharta

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Baingan Bharta. It’s a smoky, flavorful eggplant curry that’s a staple in Indian households. I first made this for my family, and it was a huge hit! It’s surprisingly easy to make, especially with the help of an Instant Pot. Let’s get cooking!

Why You’ll Love This Recipe

This Baingan Bharta isn’t just delicious; it’s comforting. The eggplant gets beautifully charred, giving it a wonderful smoky flavor that’s the heart of this dish. It’s a fantastic vegetarian option, packed with flavor, and perfect with roti, naan, or even just some crispy papadums. Plus, it’s a great way to use up those eggplants you’ve been eyeing at the market!

Ingredients

Here’s what you’ll need to make this amazing Baingan Bharta:

• 1 lb eggplants
• 4 tablespoons oil (I prefer vegetable or canola)
• ?? teaspoon cumin seeds
• 1 large onion, finely chopped
• 6 garlic cloves, minced
• 1 teaspoon green chilies, finely chopped (adjust to your spice preference!)
• 12-15 curry leaves
• ?? teaspoon turmeric powder
• 2 tomatoes, chopped
• 1 teaspoon salt (or to taste)
• ?? cup scallions, chopped
• ?? cup cilantro, chopped

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dish:

• Eggplant: I like to use Indian eggplants (the long, slender ones) for this recipe, as they have less bitterness. But globe eggplants work just fine too!
• Curry Leaves: Fresh curry leaves are essential for that authentic South Indian flavor. Seriously, don’t skip these! You can find them at Indian grocery stores, and they freeze really well.
• Green Chilies: The heat level in green chilies varies a lot. Start with one and taste as you go. Some varieties pack a serious punch!
• Turmeric: A little turmeric goes a long way, both in flavor and color.
• Tomatoes: Ripe, juicy tomatoes are best. If you’re using less flavorful tomatoes, a pinch of tomato paste can help boost the flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and slice the eggplants into ½-inch thick rounds.
2. Now, set your Instant Pot to the ‘Sauté’ (More) mode. Add 2 tablespoons of oil and cook the eggplant slices in batches until they’re lightly charred on both sides. Don’t overcrowd the pot! Remove and set aside.
3. Add another 1 tablespoon of oil to the pot. Add the cumin seeds, and let them sizzle for a few seconds. Then, add the onions, garlic, green chilies, and curry leaves. Sauté for about 2 minutes, until the onions are softened and fragrant.
4. Deglaze the pot with ½ cup of water, scraping up any browned bits from the bottom. Add half of the chopped tomatoes and mix well.
5. Layer the charred eggplant slices over the tomato mixture. Pressure cook on High for 4-6 minutes.
6. Let the pressure release naturally. This is important! Once the pressure is released, open the pot and mash the cooked eggplant with a spatula.
7. Add the remaining tomatoes, scallions, and cilantro. Sauté briefly for another 2-3 minutes to evaporate any excess liquid.
8. Finally, garnish with a sprinkle of fresh cilantro and serve hot with naan or your favorite chips!

Expert Tips

• Charring is Key: Don’t be shy about charring the eggplant. That smoky flavor is what makes this dish special.
• Don’t Overcook: Overcooked eggplant can become mushy. Keep a close eye on it during pressure cooking.
• Taste as You Go: Adjust the salt and chili levels to your liking.

Variations

• My Mom’s Version: My mom always adds a dollop of yogurt at the end for extra creaminess. It’s delicious!
• Spicy Kick: For a real heat boost, add a pinch of cayenne pepper or a finely chopped Scotch bonnet pepper.
• Smoky Flavor Boost: If you want even more smokiness, you can roast the eggplant directly over an open flame on your stovetop before pressure cooking.

Vegan Adaptation

This recipe is naturally vegan! Just make sure you’re using a vegan-friendly oil.

Gluten-Free Adaptation

Baingan Bharta is naturally gluten-free. Just be sure to serve it with gluten-free sides like rice or gluten-free naan.

Spice Level Adjustment

• Mild: Reduce the green chilies to ½ teaspoon or omit them altogether.
• Medium: Use 1 teaspoon of finely chopped green chilies.
• Hot: Add 1-2 finely chopped Serrano peppers or a pinch of cayenne pepper.

Festival Adaptations

Baingan Bharta is a popular dish during Navratri and Diwali. It’s often served as part of a larger festive meal.

Serving Suggestions

• Naan bread
• Roti
• Rice
• Papadums
• A side of raita (yogurt dip)

Storage Instructions

Leftover Baingan Bharta can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

What type of eggplant is best for Baingan Bharta?

Indian eggplants are ideal, but globe eggplants work well too. Just be aware that globe eggplants might have a slightly more bitter taste.

Can I make Baingan Bharta without an Instant Pot?

Absolutely! You can roast the eggplant in the oven or directly over an open flame until charred. Then, follow the remaining steps in a pan on the stovetop.

How can I adjust the smokiness of the eggplant?

Roasting the eggplant over an open flame will give you the most smoky flavor. Otherwise, ensure you char the eggplant slices well during the sautéing step.

What is the best way to store leftover Baingan Bharta?

Store it in an airtight container in the refrigerator for up to 3 days.

Can I freeze Baingan Bharta?

Yes, you can! Freeze it in an airtight container for up to 2 months. The texture might change slightly upon thawing, but it will still be delicious.