Microwave Baingan Bharta Recipe – Easy Indian Eggplant Mash

Last Updated on 2 months by Neha Deshmukh

Microwave Baingan Bharta Recipe – Easy Indian Eggplant Mash

Hey everyone! If you’re anything like me, you love a good Baingan Bharta – that smoky, flavorful eggplant mash that’s just perfect with roti or naan. But sometimes, who has the time for all that traditional cooking over an open flame? That’s where this microwave version comes in! It’s unbelievably easy, quick, and tastes just as delicious. I first made this when I was craving Baingan Bharta but was super short on time, and honestly, it’s been a weeknight staple ever since.

Why You’ll Love This Recipe

This Microwave Baingan Bharta is a game-changer. It’s perfect for busy weeknights, when you want a comforting Indian meal without spending hours in the kitchen. It’s also a fantastic option if you don’t have a gas stove or access to an open flame. Plus, it’s surprisingly flavorful – you won’t believe how much taste you can get from the microwave! It’s a simple, satisfying dish that’s sure to become a favorite.

Ingredients

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

• 1 brinjal (long variety, around 300 gm)
• 1 tbsp oil
• 2 medium onions (minced)
• 1 tsp ginger paste
• 2 green chillies (chopped)
• 2 tsp coriander powder
• 0.25 tsp turmeric powder
• 0.5 tsp red chilli powder
• 0.25 tsp garam masala powder
• Salt to taste
• 1 medium tomato (chopped finely)
• 2 tbsp tomato paste

Ingredient Notes

Let’s talk ingredients for a sec!

• Brinjal: The long variety of brinjal (also known as eggplant) works best here. They get beautifully soft and smoky when cooked. Look for ones that are firm and have shiny skin.
• Garam Masala: Don’t skip the garam masala! It’s what gives this dish its signature warm, aromatic flavor. Every family has their favorite blend, so feel free to use yours.
• Microwave Magic: Seriously, the microwave does most of the work here. It’s a total lifesaver when you’re short on time. It’s a great way to enjoy Indian flavors without the fuss.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the brinjal, remove the stem, and prick it all over with a fork. This helps it cook evenly and prevents it from exploding in the microwave (trust me, you want to do this!). Now, microwave the wet brinjal in a bowl for 5 minutes.
2. Let the brinjal cool enough to handle, then slice it open and scoop out the pulp. Mash the pulp thoroughly – a fork works great for this. Don’t worry about getting it perfectly smooth; a little texture is nice.
3. In the same bowl, combine the oil, minced onions, ginger paste, chopped green chillies, coriander powder, turmeric powder, red chilli powder, garam masala, salt, and the mashed brinjal. Mix everything really well until it’s all combined.
4. Now, microwave the mixture uncovered for 8 minutes. Give it a stir halfway through to make sure everything is cooking evenly.
5. Add the chopped tomatoes and tomato paste. Mix thoroughly, cover the bowl, and microwave for another 5 minutes. This helps the tomatoes break down and create a lovely sauce.
6. Finally, let the dish rest for 5 minutes. Give it one last good stir and serve warm with your favorite rotis or naan.

Expert Tips

• Don’t overcrowd the bowl when microwaving. Use a large enough bowl to allow the brinjal to cook evenly.
• Adjust the cooking time based on your microwave’s power.
• For a smokier flavor, you can briefly place the cooked brinjal directly over a gas flame (carefully!) for a few seconds.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your garam masala doesn’t contain any hidden animal products.
• Spice Level Adjustment: My family loves a bit of heat, but you can easily adjust the spice level. Use only 1 green chilli or reduce the red chilli powder for a milder flavor. My friend, Priya, makes it super mild for her kids!
• Quick Stove-Top Version: If you prefer, you can cook the onions and spices in a pan on the stove before adding the brinjal pulp. It will take a little longer, but still faster than the traditional method.
• Regional Variations: In Bihar and Uttar Pradesh, they often add a touch of kalonji (nigella seeds) for extra flavor. You can also add a squeeze of lemon juice at the end for brightness.

Serving Suggestions

Baingan Bharta is best served hot with:

• Roti (Indian flatbread)
• Naan (leavened bread)
• Rice
• A side of yogurt or raita (yogurt dip)

Storage Instructions

Leftover Baingan Bharta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop. It actually tastes even better the next day as the flavors meld together!

FAQs

Let’s answer some common questions:

• Is this Baingan Bharta recipe oil-free possible? You can reduce the oil significantly, but it’s hard to make it completely oil-free. You could try using a non-stick bowl and cooking spray, but the texture might be slightly different.
• What type of brinjal works best for this recipe? The long, slender variety is ideal, but you can also use the round, purple brinjal if that’s what you have on hand.
• Can I use a different chili pepper for less heat? Absolutely! Use a milder chili pepper like a Kashmiri chilli for a less spicy dish.
• How can I tell if the brinjal is cooked properly in the microwave? The brinjal should be very soft and easily mashed with a fork. If it’s still firm, microwave it for another minute or two.
• Can I prepare this Baingan Bharta ahead of time? Yes, you can! Make it a day ahead and store it in the fridge. The flavors will develop even more overnight.