Smokey Eggplant Curry (Bhartha)

Smokey Eggplant Curry (Bhartha)
Smokey Eggplant Curry (Bhartha)

Smokey Eggplant Curry (Bhartha)

It’s that simple, always loved mymum making me this dish, it’s a Punjabi burnt style aubergine, it’s full offlavour, taste and incredibly easy to make. 
5 from 3 votes
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Course: Dinner, Side Dish, Snack
Cuisine: Indian-Inspired
Keyword: Aubergine, Plant-Based, Vegan
Author: Renu
Servings: 4



  • Wash the aubergines,
  • Start by charing them on a gas cooker, (can grill them too) keep rotating for an even cook.
  • Cook in oven or air fryer for 30 until soften.
  • In a large pan fry the cumin seeds in oil and add the onions, chopped chunky. Cook until brown.
  • Add the green chilli and then spices. Cook for 1-2 minutes.
  • Add the tomatoes and cook until you see a film of oil.
  • Add the peas, cook for 5 minutes.
  • Cut the aubergines, and scoop out the flesh, mash with a fork.
  • Add to the tomatoes and cook well, for 15-20 minutes until it mixes well and turns a dark red colour.
  • Check seasoning and finish with coriander.
  • Serve as a side with #dhal crispy roti/naan and a cucumber raita.

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