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Baingan ka bharta recipe | Rigan nu bharthu recipe | rigan no olo

The Baingan (rigan/eggplant) ka Bharta recipe shared here isn’t just simple but also incredibly delicious. Essentially, it provides a quick and easy way to make bharta without the need to directly roast the eggplant over an open flame. This recipe results in a perfectly balanced semi-dry curry, perfect to accompany bajra rotla or various Indian flatbreads.

The key to making tasty baingan ka bharta at home are
  • Firstly, you can choose any type of eggplant for this recipe. I recommend using a larger, thicker eggplant rather than a smaller, elongated one.
  • Secondly, bharta is prepared using the steam cooking method instead of direct roasting over a flame. While steam cooking is easier, roasting directly over a flame imparts a more flavorful charred taste.
  • Lastly, baingan ka bharta tastes fantastic when served spicy and hot, alongside bajra roti and masala chaas.
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Recipe video 

Baingan ka bharta recipe | Rigan nu bharthu recipe | rigan no olo

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Curry
Cuisine Indian
Servings 4 servings


  • 500 grm or 1 big size baingan - rigan/eggplant
  • ½ cup water
  • 4 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • Pinch of hing
  • Some curry leaves
  • ¾ cup chopped green onion
  • 1 tsp chopped ginger
  • 2-3 chopped green chilli
  • 1 tbsp kathiyawad garlic chutney
  • ½ tsp turmeric powder
  • 1 tbsp kashmiri red chilli powder
  • 1 tbsp coriander powder
  • 1 tsp garam masala
  • ¾ cup chopped tomatoes
  • Salt to taste
  • ¼ cup green garlic - optional
  • Some coriander leaves

For kathiyawadi garlic chutney

  • 6-7 garlic cloves
  • 1 tsp red chill powder
  • Pinch of salt


  • Take one large-sized eggplant and cut it into rough pieces.
  • In a pressure cooker, add the eggplant pieces and ½ cup of water. Cover the lid and bring it to 1 whistle on medium flame.
  • Once the pressure cooker releases its pressure naturally, take out the eggplant and remove its skin.
  • Using a fork, slightly mash the eggplant.
  • In a separate cooking pot, heat 4 tbsp of oil. Add ½ tsp of mustard seeds, ½ tsp of cumin seeds, a pinch of asafoetida (hing), some curry leaves, and sauté.
  • Then add ¾ cup of chopped green onions (white part) and sauté until translucent.
  • Now, add 1 tsp of chopped ginger and 2-3 chopped green chilies. Sauté it.
  • Meanwhile, in a mortar and pestle, add 6-7 garlic cloves, 1 tsp of red chili powder, and a pinch of salt. Crush it until you get a Kathiyawadi garlic chutney.
  • Transfer the garlic chutney into a mixing bowl, add ½ tsp of turmeric powder, 1 tbsp of red chili powder, 1 tbsp of coriander powder, 1 tsp of garam masala, and some water. Mix well to create a masala paste.
  • Add the masala paste into the cooking pot with oil and sauté it.
  • Then add ¾ cup of chopped tomatoes and salt. Sauté until the tomatoes become soft and mashy.
  • Now add the green part of the onions and green garlic. Sauté it.
  • Next, add the mashed eggplant and mix well.
  • Cover and cook the bharta for 5-7 minutes on low flame.
  • Garnish with coriander leaves and serve the Baingan ka Bharta with Bajra Rotla and Masala Chaas.


  1. Do not add more water while the pressure cooker rigan.
  2. Use medium flame and wait for 1 whistle.
  3. Crush the mixture roughly with a fork.
  4. The masala paste imparts a dhaba-style flavor and taste to the sabzi.
  5. Cover and cook the mixture for 5-7 minutes, allowing it to absorb the masala from the gravy.
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