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Krishna Anand's Baingan ka Bharta

New Delhi, India

45 min prep · 30 min cook · Main

The story

“Once kept in a kitchen drawer, Krishna Anand's baingan ka bharta has been carefully translated so everyone can make it their own. Krishna was the late grandmother of OPR founder Chaten, and this smoky aubergine dish — with softly pink onions, tomatoes and fresh green chillies — carries her family story to every new table.”

This recipe now belongs to every family who cooks it.

The method

  1. 1Roast the whole aubergine directly over an open gas flame, or in the oven, until the skin is completely charred and blackened and the inside is soft and collapsed.
  2. 2Let it cool slightly, then peel away the charred skin and coarsely mash the soft flesh with a fork.
  3. 3Heat oil or ghee in a pan over a medium heat. Add the chopped onions and cook only until soft and pink — do not let them turn brown.
  4. 4Stir in the tomatoes, salt and degi mirch. Cook until the tomatoes break down completely and become part of the onions.
  5. 5Add the two slit green chillies to the bubbling tomato-onion base so their fresh heat can infuse the masala.
  6. 6Fold in the mashed roasted aubergine and stir thoroughly to coat it in the masala.
  7. 7Lower the heat and simmer gently for 5–7 minutes, allowing the smoky aubergine to absorb the spices. Serve warm and make it your own.

A visual guide

See the key stages

Key moments to look for as you cook. Use these visual cues alongside the written method.

A whole aubergine with blackened blistered skin roasting over a gas flame

Step 1

Char the aubergine fully

Roast until the skin is blackened all over and the aubergine has softened and collapsed. That deep char gives the bharta its smoke.

Soft pale onions and broken-down tomatoes bubbling with two slit green chillies

Step 5

Build the tomato base

The onions should stay soft and pale while the tomatoes break down around them. Add the slit chillies once the masala is bubbling.

Soft fibrous roasted aubergine folded through onion and tomato masala with green chillies

Step 6

Fold in the smoky aubergine

Keep the aubergine coarsely mashed and stir until its soft, fibrous flesh is coated throughout with the tomato-onion masala.

Cook's notes & swaps

A little help from the OPR kitchen

These are optional pointers for making the recipe your own while keeping the spirit of the original.

Degi mirch

Degi mirch is a mild Kashmiri red chilli powder, used for its rich red colour as much as its gentle warmth. If you cannot find it, use mild paprika with a small pinch of cayenne to bring back a little heat.

Keep the onions pink

This is the key instruction from Krishna Anand's recipe. Let the onions soften, but do not allow them to brown — it keeps the finished bharta sweet, fresh and light.

Families who've made this

Add your place at the table.

Cooked Krishna Anand's Baingan ka Bharta? Share a photo or a few words for the families who make it next — and you could be picked for a future OPR live cook-along. Every post is checked by OPR before it appears here.

Helpful answers

Questions about Krishna Anand's Baingan ka Bharta

How do you give baingan ka bharta its smoky flavour?

Roast the whole aubergine until its skin is completely blackened and the inside is soft and collapsed. The charred skin creates the smoke that flavours the mashed flesh.

Can you roast the aubergine in the oven?

Yes. Krishna Anand's method allows the aubergine to be roasted over an open gas flame or in the oven. In either case, cook it until the skin is charred and the centre has collapsed.

Why should the onions stay pink?

Cook the onions only until they are soft and pink, without browning them. This keeps the finished bharta sweet, fresh and light.

What can replace degi mirch?

Use mild paprika with a small pinch of cayenne. The paprika brings colour and the cayenne replaces a little of degi mirch's gentle heat.

Explore by collection

More recipes with a family thread

Indian family recipesVegetarian family recipesRecipes passed down through generations

Watch the story

Films connected to Krishna Anand's Baingan ka Bharta

Krishna Anand’s Baingan Ka Bharta | From the Kitchen DrawerWatch this family recipe film →Krishna Anand’s Baingan ka Bharta | A Family RecipeWatch this family recipe film →
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