Baingan Bharta (Smoky Mashed Eggplant Curry)
A classic North Indian vegetarian dish of smoky roasted eggplant blended with tomatoes, onions, and warming spices. Perfect with roti or rice.
Cuisine: North Indian
Cooking time: 37 minutes
Serves: 4
Ingredients
- 2 whole large eggplants (baingan)
- 1 medium, finely chopped onion
- 2 medium, finely chopped tomato
- 1 small, finely chopped green chili
- 1 tablespoon, grated ginger
- 2 cloves, minced garlic
- 1 teaspoon coriander powder
- 0.5 teaspoon cumin powder
- 0.5 teaspoon red chili powder
- 0.25 teaspoon turmeric powder
- 0.5 teaspoon garam masala
- 3 tablespoons, chopped fresh cilantro
- 2 tablespoons oil (sunflower or vegetable)
- 1 teaspoon (to taste) salt
Instructions
- 1. Wash and dry eggplants. Prick them with a fork. Roast directly over a gas flame or under a broiler, turning until skin is charred and flesh is soft (10-12 min).
- 2. Cool roasted eggplants, peel off the skin, and mash the flesh with a fork. Set aside.
- 3. Heat oil in a large skillet over medium heat. Add onions and sauté until golden (4-5 min).
- 4. Add ginger, garlic, and green chili. Cook for 1 minute until fragrant.
- 5. Add tomatoes, salt, turmeric, coriander, cumin, and red chili powder. Cook until tomatoes are soft and oil separates (6-7 min).
- 6. Mix in mashed eggplant. Stir well and cook for 5 minutes, stirring occasionally.
- 7. Add garam masala and half the cilantro. Mix and cook for 1 more minute.
- 8. Garnish with remaining cilantro. Serve hot with roti, naan, or steamed rice.
Browse more: Vegetarian · Gluten Free · Indian Recipes
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