Eggplant Yogurt Recipe – Authentic Indian Baingan Bharta

Last Updated on 3 months by Neha Deshmukh

Baingan Bharta: Eggplant Yogurt Recipe – Authentic Indian Flavor

Hey everyone! If you’re anything like me, you absolutely love a good, comforting Indian meal. And today, I’m sharing one of my all-time favorites: Baingan Bharta. It’s smoky, creamy, and packed with flavor – seriously, it’s a hug in a bowl! I first made this when I was trying to recreate my grandmother’s version, and after a few tries, I think I finally got it just right. Let’s get cooking!

Why You’ll Love This Recipe

This Baingan Bharta recipe is a little slice of Indian home cooking. It’s surprisingly easy to make, even if you’re new to Indian cuisine. The combination of tender eggplant and tangy yogurt is just divine. Plus, the tempering (or tadka as we call it) adds a wonderful aromatic kick. It’s perfect as a side dish, a light lunch, or even as part of a larger Indian spread.

Ingredients

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

• 1 cup Greek yogurt/hung yogurt
• 1 teaspoon sugar
• 2 teaspoons salt
• 1 teaspoon cumin seeds (Roasted and coarsely ground)
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• A few fresh curry leaves
• 1 teaspoon Kashmiri chili powder

Ingredient Notes

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

• Greek Yogurt/Hung Yogurt: This is key. Hung yogurt (yogurt strained to remove excess water) gives the bharta its signature creamy texture. If you can’t find hung yogurt, Greek yogurt works beautifully – just drain it for about 30 minutes to thicken it up.
• Roasted Cumin: Don’t skip roasting the cumin seeds! It brings out a much deeper, warmer flavor. Just dry roast them in a pan for a couple of minutes until fragrant.
• Kashmiri Chili Powder: This is what gives the bharta its beautiful color and mild heat. It’s not super spicy, but adds a lovely fruity flavor. If you can’t find it, you can substitute with regular chili powder, but use a little less.
• Curry Leaves: These little guys are a staple in South Indian cooking and add a unique citrusy aroma. If you can find them fresh, definitely use them! You can sometimes find them frozen too.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s prep the eggplant. Layer sliced eggplant in a colander, sprinkle with salt, and let it sit for about 15 minutes. This helps draw out some of the bitterness and excess moisture.
2. After 15 minutes, give the eggplant a gentle rinse and pat it dry. Sprinkle the turmeric on the eggplant slices and gently massage it in.
3. Now, let’s make the yogurt sauce. In a bowl, whisk together the Greek yogurt, sugar, and salt. Add the ground cumin and give it a good mix. Taste and adjust the seasoning if needed – everyone’s palate is different!
4. Time to fry the eggplant! Heat a tablespoon of oil in a pan over medium heat. Pan-fry the eggplant slices until they’re golden brown and tender on both sides. Don’t overcrowd the pan, work in batches if needed.
5. Let’s make the tadka! In a separate small pan, heat a little oil for tempering. Add the mustard seeds and let them splutter. Then, add the cumin seeds, curry leaves, and Kashmiri chili powder. Sizzle for just a few seconds – you want the spices to release their aroma, but not burn.
6. Carefully pour most of the tempered oil into the yogurt sauce and mix well. Reserve a little of the oil for garnish.
7. Now, gently layer the fried eggplant and yogurt sauce in a serving dish.
8. Finally, drizzle the reserved tempered oil over the top. Let it sit for at least 15 minutes before serving. This allows the flavors to meld together beautifully. Serve warm or at room temperature.

Expert Tips

• Don’t skip the salting step for the eggplant! It really makes a difference in the final texture and flavor.
• For a smokier flavor, you can roast the eggplant directly over an open flame or under the broiler.
• Don’t be afraid to adjust the spice level to your liking.

Variations

• Vegan Adaptation: Swap the yogurt for a plant-based yogurt alternative. Coconut yogurt works really well!
• Spice Level Adjustment: Add a pinch of cayenne pepper or a finely chopped green chili to the tempering for extra heat.
• Regional Variations:
  • Bengali Style: My friend’s mom makes a version with mashed potatoes added to the yogurt for extra creaminess.
  • North Indian Style: Some families add a little garam masala to the yogurt sauce for a more complex flavor.

Serving Suggestions

Baingan Bharta is incredibly versatile!

• Serve it with warm roti or naan for a complete meal.
• It’s also fantastic with a side of dal (lentils) and rice.
• A simple cucumber raita (yogurt dip) complements it beautifully.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually develop even more overnight!

FAQs

• What type of eggplant is best for Baingan Bharta? I prefer using the long, slender Indian eggplant, but any variety will work. Globe eggplants are readily available and work well too.
• Can I make Baingan Bharta ahead of time? Absolutely! You can make it a day in advance. The flavors will meld together even more beautifully.
• What is the purpose of salting the eggplant? Salting helps draw out the bitterness and excess moisture from the eggplant, resulting in a more tender and flavorful bharta.
• Can I grill the eggplant instead of frying it? Yes, you can! Grilling adds a lovely smoky flavor. Just grill the eggplant until it’s tender and slightly charred.
• What is Kashmiri chili powder and can I substitute it? Kashmiri chili powder is known for its vibrant red color and mild heat. If you can’t find it, you can substitute with regular chili powder, but use a little less as it tends to be spicier.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments if you give it a try!