Baingan Bharta with Bajra Roti & Raita
Nutrition Snapshot
Serving Size: 🍽 350 gramsValues are approximate — shown for awareness, not tracking. Actual nutrition can vary with ingredient brands, portion size, and cooking style.
Tap each ingredient to check it off as you prep.
🧺 Prep Phase
- 1 large Baingan (Eggplant)
- 1 medium Onion
- 1 medium Tomato
- 1 Green chili
- 1 inch piece Ginger
- 1 tsp Cumin seeds
- 1/2 tsp Turmeric powder
- 1 tsp Coriander powder
- to taste Salt
- for garnish Cilantro (coriander leaves)
- 1 cup Bajra flour (Pearl millet flour)
- 1/2 cup Curd (yogurt)
- as needed Water
- 2 tbsp Oil
👣 Cooking Steps
Take it step by step. No rush.
- 1
Roast the baingan directly on the flame or in the oven until the skin is charred and the flesh is soft. Let it cool, then peel and mash the flesh.
- 2
In a pan, heat oil and add cumin seeds. Once they splutter, add finely chopped onion and sauté until golden brown.
- 3
Add chopped ginger, green chili, and diced tomato. Cook until the tomatoes are soft.
- 4
Stir in turmeric powder, coriander powder, and salt. Cook for a minute.
- 5
Add the mashed baingan to the pan and mix well. Cook for 5-7 minutes, allowing the flavors to blend. Garnish with chopped cilantro.
- 6
For bajra roti, knead bajra flour with water to form a dough. Roll into flatbreads and cook on a hot tava until golden brown on both sides.
- 7
Serve the baingan bharta with bajra roti and a side of curd.
This recipe balances familiar Indian ingredients with steady energy release. Moderate protein supports muscle repair, while complex carbohydrates provide sustained fuel.
Designed to feel satisfying today — and repeatable tomorrow.
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