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Baingan Bharta
Method
- Preheat the oven to 450 degrees F (230 degrees C) & bake eggplants on a baking sheet for 20-30 mins, until tender.
- Cool, peel & chop. (OR) Roast the brinjals in the gas flame until tender - then cool and mash.
- Heat oil in a saucepan and fry onions and cumin well, till onions are tender.
- Add the ginger garlic paste, curry powder, and tomatoes - cook for 1 minute.
- Add the beaten yogurt, eggplant/brinjals and chillies.
- Season with salt and pepper.
- Add 1/4 cup water and cover-cook for 10 mins over high heat.
- Remove cover, and simmer for 5 minutes.
- Garnish with cilantro/coriander and serve with piping hot rotis.
Ingredients:
1 large eggplant or 4 medium brinjals
2 tbsp vegetable oil
1 tsp cumin seeds
1 medium onion, finely sliced
1 tbsp ginger-garlic paste
1 tbsp curry powder
1 tomato, diced
1/2 cup plain yogurt
1 green chilli, chopped
Salt to taste
1/4 bunch cilantro, finely chopped
1 large eggplant or 4 medium brinjals
2 tbsp vegetable oil
1 tsp cumin seeds
1 medium onion, finely sliced
1 tbsp ginger-garlic paste
1 tbsp curry powder
1 tomato, diced
1/2 cup plain yogurt
1 green chilli, chopped
Salt to taste
1/4 bunch cilantro, finely chopped
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