Baigan ka Bharta|Baigan Poda

Baigan ka bharta or Baigan poda as we call locally is one of my favorite dish since my childhood. Two days back when i posted baigan poda’s picture on social media , many of my followers from instagram requested me to post the recipe as well. Before that i have not think of posting the recipe and the reason behind that is ,i thought its a simple dish and everybody should have known that. Because you know according to me it’s an assemble and mix sort of cooking but i must tell you it has a lot of beautiful flavor in it. From the smoky flavour to raw mustard oil , it has quite a distinctive flavors. You can find many recipes on baigan ka bharta but i think the process differ from recipe to recipe, like i like the rustic cooking . So today i am going to share my way of making baigan poda. I hope you will give it a try whenever you have cravings for bharta.

How to make Baigan ka Bharta or Biagan Poda

Recipe by Priyanka PandaCourse: MainCuisine: Indian, odia
Cooking time




  • 2 Big green eggplant or brinjal

  • 1 big tomato

  • 10-12 garlic cloves

  • 2-3 tbsp of mustard oil

  • 2 tsp of mustard seeds

  • 1 chopped onion

  • 2 chopped green chili

  • 2 tbsp of coriander leaves

  • salt as per taste


  • First take big roundish green eggplant , that’s the perfect brinjal for bharta. then clean the eggplant and tomato and rub little bit of mustard oil and poke it with a fork , so that the smoky flavour goes into the brinjal. And put it on the gas stove on open fire for around 10 minutes. Change the sides in between so that it can cook overly.
  • After it burnt entirely take it out from the flame and keep it aside , give it rest for 5 minutes.
  • Take out the burnt skin carefully with the help of a fork.
  • In a kadhai temper some mustard seeds . Put the cooked brinjal, roughly chopped tomato , chopped onion, green chili, coriander leaves, salt , tempered mustard seeds, raw mustard oil in a bowl. and last but not the least add 3/4th cup of hot milk , if you don’t want that smoky or charcoal flavour. Now mash and mix it well. Serve it hot with rice or chapati.

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