Bhaigan Bhurta

  • Total Time: 2 hours
  • Yield: 6-8 servings 1x
  • Category: Sides



  • 18 ounces (500 grams), eggplant, whole, rinsed (roughly one large eggplant)
  • Olive oil for drizzling
  • 2 tbsp ghee
  • 1 tsp cumin seeds
  • 1 thai green chili, finely chopped
  • 3 garlic cloves, minced
  • 2 tsp ginger, finely chopped
  • 1 onion (about 2 cups), chopped
  • 1 tbsp ground coriander
  • 1 tsp garam masala
  • 1/2 tsp ground red chili powder
  • 1/2 tsp ground turmeric
  • Salt to taste, about 1 1/2 tspĀ 
  • 14 ounces canned diced tomatoes, with liquid
  • 1/2 cup frozen peas
  • Chopped fresh cilantro or green chilis for garnish


  1. Preheat oven to 400F. Line baking tray with foil or parchment paper
  2. Pierce eggplant with fork several times. Drizzle with olive oil
  3. Bake eggplant in tray for about 45 minutes, until fork or knife inserts smoothly without resistance
  4. Remove eggplant from oven and let cool to touch, about 20-30 minutes
  5. Slice eggplant in half lengthwise and use spoon to remove cooked eggplant from skin and mash with a fork in a medium-sized bowl. Set aside
  6. Heat ghee in medium-wide saucepan over medium heat
  7. Test ghee by adding 1-2 cumin seeds. It is hot when the seeds immediately fizz in the ghee. Add remaining cumin seeds and fry for 1-2 minutes until golden brown
  8. Add green chili, garlic, and ginger and cook for about 2 minutes
  9. Add onion and cook over medium heat until golden brown, about 10 minutes
  10. Stir in mashed eggplant and cook for 2-3 more minutes
  11. Add spices: ground coriander, garam masala, chili powder, turmeric, and salt, and stir to combine
  12. Mix in diced tomatoes and bring to boil. Cover pan, reduce heat to low and simmer for 10-15 minutes
  13. Return heat to medium, stir in peas and cook for 3-5 more minutes
  14. Taste and adjust salt and spice to your liking
  15. Serve hot with roti or naan