No Onion No Garlic Baingan Bharta – Smoky, Flavorful & Sattvic Eggplant Curry by NONG

Name: Baingan Bharta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 servings
Cuisine: Indian
Ingredients: 400.00 grams Eggplant; 1.00 tablespoon Green Chili; 2.00 tablespoons Oil; 200.00 grams Tomato; 3.00 tablespoons Oil; 0.25 teaspoon Hing (Asafoetida); 0.50 teaspoon Cumin Seeds; 1.00 tablespoon Ginger; 1.00 teaspoon Green Chili; 150.00 grams Tomato; 1.00 teaspoon Salt; 0.25 teaspoon Turmeric; 0.50 teaspoon Paprika; 0.50 teaspoon Coriander powder; 80.00 grams Boiled green peas; 1.00 teaspoon Ginger; 1.00 tablespoon Coriander roots

Experience the authentic, rustic charm of NONG’s No Onion No Garlic Baingan Bharta, a smoky mashed eggplant curry crafted specially for Sattvic and Jain diets. Made without onion or garlic, this dish retains all the earthy, traditional flavors of classic bharta while keeping it light and pure.

Freshly roasted eggplant is mashed and cooked with tomatoes, green chilies, and mild spices to create a deliciously smoky and smooth curry. The result is a wholesome, comforting dish that pairs perfectly with roti, paratha, or steamed rice.

Perfect for everyday meals or fasting-friendly occasions, NONG Baingan Bharta delivers the warmth and depth of homemade cooking — without the heaviness of onion or garlic.

🌿 Pure Vegetarian · No Onion · No Garlic

Baingan Bharta

Reference Cooking Video

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Prep Time 15 min

Cook Time 25 min

Difficulty Medium

Servings

format_list_bulleted Ingredients

17 items

Quantities scale automatically with servings

400.00 grams Eggplant
1.00 tablespoon Green Chili
2.00 tablespoons Oil
200.00 grams Tomato
3.00 tablespoons Oil
0.25 teaspoon Hing (Asafoetida)
0.50 teaspoon Cumin Seeds
1.00 tablespoon Ginger
1.00 teaspoon Green Chili
150.00 grams Tomato
1.00 teaspoon Salt
0.25 teaspoon Turmeric
0.50 teaspoon Paprika
0.50 teaspoon Coriander powder
80.00 grams Boiled green peas
1.00 teaspoon Ginger
1.00 tablespoon Coriander roots

checklist Step-by-Step Instructions

1
Wash the eggplant and make deep slits. Stuff the slits with green chili and drizzle with some oil.
2
Roast the eggplant and 200g tomatoes directly over a medium flame or in an oven until charred and tender.
3
Once cooled, peel the skin off the roasted eggplant and tomatoes. Mash them well and set aside.
4
Heat the remaining oil in a pan. Add asafoetida and cumin seeds, and let them splutter.
5
Add chopped ginger and green chili. Sauté for a few seconds until fragrant.
6
Finely chop the remaining 150g tomatoes and add them to the pan along with salt. Cook until they soften and turn mushy.
7
Add turmeric, paprika, and coriander powder. Mix well and cook until the oil starts to separate.
8
Add the green peas and cook for 3-4 minutes until they are tender.
9
Stir in the mashed roasted eggplant and tomato mixture. Mix everything thoroughly and let it cook for another 5-7 minutes on low heat.
10
Finally, stir in 1 tsp of ginger and 1 tbsp of fresh coriander.
11
Garnish with additional fresh coriander before serving hot with chapati or paratha.