Baingan Bharta (Smoky Mashed Eggplant Curry)
A classic North Indian vegetarian dish featuring roasted eggplant mashed with tomatoes, onions, and aromatic spices for a smoky, flavorful curry.
Cuisine: North Indian
Cooking time: 38 minutes
Serves: 4
Ingredients
- 2 whole Large eggplants (baingan)
- 1 medium, finely chopped Onion
- 2 medium, finely chopped Tomatoes
- 1 medium, finely chopped Green chili
- 1 inch, grated Ginger
- 3 cloves, minced Garlic
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon (to taste) Salt
- 2 tablespoons, chopped Fresh cilantro
- 2 tablespoons Vegetable oil
- 1 tablespoon Lemon juice
Instructions
- 1. Wash and pat dry the eggplants. Prick them with a fork, then roast directly over a gas flame or under a broiler, turning occasionally, until skin is charred and eggplants are soft (about 10-12 minutes).
- 2. Remove from heat. Let cool slightly, then peel off charred skin. Mash the flesh and set aside.
- 3. Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle.
- 4. Add chopped onions. Sauté until golden brown (about 4 minutes).
- 5. Add ginger, garlic, and green chili. Cook for 2 minutes until fragrant.
- 6. Add tomatoes, turmeric, coriander powder, red chili powder, and salt. Cook until tomatoes soften and oil starts to separate (about 5 minutes).
- 7. Add mashed eggplant. Mix well and cook for 5 minutes, stirring occasionally.
- 8. Stir in garam masala and half the cilantro. Cook for 2 more minutes. Adjust salt and spice as needed.
- 9. Turn off heat. Add lemon juice and garnish with remaining cilantro. Serve hot with roti or rice.
Browse more: Vegetarian · Gluten Free · Indian Recipes
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