Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

Starter Guide To Indian Flavor

Smoky Roasted Eggplant Mash

Baingan Bharta

(45 reviews)

"

This dish brings back memories of winter nights, with the comfort of smoky eggplant mingling with spices, all wrapped up in warm bread. Simplicity at its best!

"

Smoky Roasted Eggplant Mash

Prep time:15 mins

Cook time:30 mins

Total time:45 mins

Protein

3g

Carbs

14g

Fat

10g

Calories

150 kcal

Servings:

4

VeganGluten Free

Ingredients

large eggplant1

(approximately 500g)

oil2 tbsp

(mustard or vegetable)

onions2 medium

(finely chopped)

tomatoes2 medium

(chopped)

green chili1

(chopped, optional)

garlic4 cloves

(minced)

fresh ginger1 tbsp

(grated)

saltto taste

fresh cilantrofor garnish

(chopped)

Spices

ground turmeric0.50 tsp

red chili powder1 tsp

(adjust to taste)

ground cumin1 tsp

coriander powder1 tsp

Directions

Roast the Eggplant

Preheat your oven to 450°F (230°C) or prepare a grill.
Prick the eggplant in several places with a fork to allow steam to escape.
Place it on a baking sheet or directly over the grill flame.
Roast for 20-25 minutes, turning occasionally, until the skin is charred and the inside is soft.
Allow it to cool slightly, peel off the charred skin, and mash the flesh. Set aside.

Chef's tip: For an authentic smoky flavor, use a gas flame or grill for roasting.

Prepare the Masala

Heat oil in a large skillet over medium heat.
Add chopped onions and sauté until they turn golden brown.
Stir in garlic, ginger, and green chili, and cook for 1-2 minutes until fragrant.
Add the tomatoes, turmeric, red chili powder, cumin, coriander, and salt.
Cook until the tomatoes break down and the oil separates from the masala, about 5-7 minutes.

Chef's tip: Mash the tomatoes with the back of your spoon to help them integrate into the masala.

Combine and Finish

Add the mashed eggplant to the skillet and mix well with the masala.
Cook for another 5 minutes on low heat, allowing the flavors to meld.
Garnish with fresh cilantro and serve hot with phulkas or naan.

Chef's tip: For added depth, a splash of lemon juice can be added at the end for a hint of tanginess.

How did you like this recipe?

Click to rate

Collection of Indian Spice Blends

My Go-To Spice Blends

These are the five homemade spice blends I reach for again and again. Check out my free list of cherished family recipes that will bring bold, authentic flavor to your cooking.

More Indian Flavor

Hearty Chickpea & Spinach Curry

Hearty Chickpea & Spinach Curry

Chana Palak Curry

A comforting curry with tender chickpeas, vibrant spinach, and a medley of spices, perfect for a warming meal any day of the week.

Main CourseNorth Indian

Hearty Black Chickpea Curry

Hearty Black Chickpea Curry

Kala Chana Curry

A robust and flavorful curry made with black chickpeas, simmered in a fragrant blend of spices—a North Indian staple perfect for lunch or dinner.

Main CourseNorth Indian

Tangy Potato Curry

Tangy Potato Curry

Aloo Tamatar Ki Sabzi

A comforting North Indian curry where tender potatoes are simmered in a tangy tomato-based gravy, perfect with warm rotis or rice.

Main CourseNorth Indian

Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.