Baingan Bharta
Baingan Bharta is a roasted eggplant dish cooked with spices, onions, and tomatoes.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Eggplant (large, whole) | 2 | Count |
| Onion (medium, finely chopped) | 2 | Count |
| Tomato (medium, finely chopped) | 3 | Count |
| Green Chili (finely chopped) | 2 | Count |
| Garlic (minced) | 4 | Clove |
| Ginger (grated) | 1 | Inch |
| Cilantro (finely chopped) | 1 | Bunch |
| Cumin Seeds | 1 | Tsp |
| Turmeric Powder | 0.5 | Tsp |
| Red Chili Powder | 1 | Tsp |
| Coriander Powder | 2 | Tsp |
| Garam Masala | 1 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Vegetable Oil | 3 | Tbsp |
Instructions
- Roast the eggplants over an open flame or in an oven until the skin is charred and the flesh is soft.
- Allow the eggplants to cool, then peel off the charred skin and mash the flesh.
- Heat oil in a pan and add cumin seeds. Let them splutter.
- Add chopped onions and sauté until golden brown.
- Add minced garlic, grated ginger, and chopped green chilies. Sauté for a minute.
- Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft.
- Add the mashed eggplant to the pan and mix well with the spices.
- Cook for 5-7 minutes, stirring occasionally, until the flavors are well combined.
- Add garam masala and mix well. Cook for another 2 minutes.
- Garnish with chopped cilantro and serve hot.
Kitchen equipment
TongsGrater