Bengan Bharta (Eggplant curry)





10 min


40 min


This is a very simple recipe of mashed brinjal (bengan) without the use of much spices, mostly liked by ladies. Originally it is made of roasted bengans in tandoor, but now a days it is not possible. For traditional flavor, you can burn eggplant on a very low flame stove till scald and smoky but a more easy way is to boil bengan and then mash them. I also prefer this boiling method especially for the beginners.


  • 1 kg ‏Bengan (eggplant)
  • 3 - 4 big ‏Onion cut
  • 3 - 4 big ‏Tomatoes cut
  • 3 - 4 ‏Green chilies cut
  • 1 TBS or add to taste ‏Salt
  • 1 TBS or add to taste ‏Red peppers
  • 1/4 tsp ‏Turmeric powder
  • ‏Fresh parsley as required
  • ‏Oil as required


  1. Boil bengan in plenty of water till they are tender. In pressure cooker this will take 5 to 6 minutes.
  2. Take them out, let them cool bit, peel them, cut them and remove any spoiled part if any, mash them well and keep them aside.
  3. Now heat oil in a pan and fry onion in it.
  4. When onion get bit tender and pink in color, add salt, red peppers, turmeric powder and sautay for 2 minutes.
  5. Then add tomatoes and green chilies and cook for 5 minutes over medium heat.
  6. Lower the heat and add mashed bengan to the pan, cooking over low heat till all cooked, tender and mixed and oil is clearly visible in curry.
  7. Pour in a serving bowl add fresh parsley and serve hot.

    It is to be eaten n liked both with rice and chapattis but with paratha it makes a delicious breakfast. Do try this very easy and delicious recipe.

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