In
Gujarat, it is called
ringan no oḷo (), in which the eggplant is roasted, then mashed, and then sautéed with mustard and cumin seeds, turmeric, red chilli powder, ginger and garlic and salt. It is served with
bajra no rotlo (),
kadhi (a soup prepared by gram flour, curd and spices),
khichadi and
chhaash () (buttermilk). In
Karnataka, it is called
eṇṇegāyi (ಎಣ್ಣೆಗಾಯಿ) and is prepared by boiling and frying a whole eggplant, and is usually served with
akki rotti, while the
gōjju (ಗೊಜ್ಜು) is just roasting and mashing the seasoned eggplant. In the
South Indian state of
Tamil Nadu, the
Tamils prepare a similar dish called
kattirikāi tayir koṭsu (கத்திரிகாய் தயிர் கொட்சு), in which the eggplant is cooked, mashed, and sautéed with
mustard, red chilis and
sesame oil. The final step in the recipe involves adding yogurt (curds) to the mixture and dressing the dish with coriander leaves. In the
Bhojpuri-speaking regions of India (such as eastern Uttar Pradesh and western Bihar), it is known as
Bhāṅṭā ke chokhā (भांटा के चोखा ); it is also popular within the
Indo-Caribbean communities of
Trinidad and Tobago,
Suriname, and
Guyana, where many descendants of
indentured labourers from northern India live. In Maharashtra, especially in the northern
Khandesh region,
vangyache bharit (वांग्याचें भरीत) as they call it is served in social gatherings including wedding ceremonies. During harvest season, a special "
bharit party" is organised.
Bharit is usually served with
puri. In the
Vidarbha and Khandesh regions of
Maharashtra, two variants are popular: ("raw") and (with ) . In , all the ingredients except for brinjal are used uncooked. Raw spring onion, tomato, green chillies, green coriander, and sometimes fresh fenugreek leaves are mixed with flame-roasted brinjal along with raw
linseed oil or peanut oil. In , the above ingredients are first fried in oil with spices; then, mashed brinjals are mixed into it and cooked together. A similar process is followed in other Indian states and Pakistan with slight variations in ingredients. In
Vidarbha and
Khandesh, it is considered a delicacy when the brinjals are roasted on dried cotton plant stems, a process which gives a distinct smokey flavour to the dish. The dish is served with
dal, bhakri, and
rice. File:Baigan Bharta.jpg File:Baigan ka Bharta.jpg|Baigan bharta with
roti and
lentils File:Litti Chokha.jpg|
Litti chokha,
litti with
bhantaa chokha, a
Bhojpuri dish File:Baigan Bharta from Nagpur.JPG|
Baigan bharta made in
Nagpur, Maharashtra File:Baingan Ka Bharta.JPG File:ಎಣ್ಣೆಗಾಯಿ - ಅಕ್ಕಿ ರೊಟ್ಟಿ.jpg |
Akki rotti with
eṇṇegāyi, a
Karnataka dish File:2025-04-07 - Baingan bharta.jpg|Baingan bharta served in a restaurant in
Moscow,
Russia ==Protest symbol==