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Potato & Brinjal (Eggplant) Bharta

Servings 4
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 2 large potatoes boiled, peeled, and mashed
  • 1 large brinjal eggplant, roasted until charred and soft, peeled, and mashed
  • 1 small onion finely chopped
  • 1 –2 green chillies finely chopped (adjust to taste)
  • ½ tsp mustard oil or vegetable oil
  • Salt to taste
  • Fresh cilantro chopped (for garnish)

Instructions

  • Roast the eggplant: Over an open flame or under the broiler, cook the whole brinjal until the skin is deeply charred. Cool slightly, peel off the charred skin, and mash the flesh in a bowl.
  • Sauté aromatics: Heat the oil in a skillet over medium heat. Add the chopped onion and green chillies, and sauté until the onion becomes translucent and fragrant, about 3–4 minutes.
  • Combine and season: Add the mashed potatoes and eggplant to the pan. Stir thoroughly to blend, then season with salt. Cook for another 2–3 minutes.
  • Garnish & serve: Transfer to a serving dish, sprinkle with chopped cilantro, and serve warm with rice.

Notes

Potato and Brinjal Bharta is special because it turns simple, humble vegetables into a dish of bold flavours, rich aroma, and deep culinary comfort, a true taste of Bangladeshi village kitchens and everyday “slow food.” “Vatals Begun Bharta” is a staple in rural and urban homes alike, often served with steamed rice, lentils (dal), and a wedge of lemon. It is a dish cooked with frugality and according to the seasons.  
Author: Nahid Bakr
Course: Side Dish
Cuisine: Bangladeshi