Meals

Baingan Bharta – Smoky Eggplant Curry

30min Cook
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Baingan Bharta

bhookhapet-com
This recipe involves roasting eggplants and a combination of spices, making it suitable for those with some cooking experience.
prep time
15min
cooking time
30min
servings
4 People
total time
45min

Equipment

  • Gas stove or oven for roasting eggplants

  • Pan or skillet

  • Wooden spoon or spatula

  • Knife and cutting board

Ingredients

  • 2 large eggplants (baingan)

  • 2 tablespoons vegetable oil

  • 1 large onion, finely chopped

  • 2 tomatoes, finely chopped

  • 1 tablespoon ginger-garlic paste

  • 1 green chili, finely chopped (adjust according to spice preference)

  • 1 teaspoon cumin seeds

  • 1 teaspoon coriander powder

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon red chili powder

  • 1 teaspoon garam masala

  • Salt to taste

  • Fresh coriander leaves for garnish

Instructions

1

Roast the Baingan (Eggplants):

Roast the eggplants over an open flame or in the oven until the skin is charred and the flesh is soft. Allow them to cool, then peel off the skin and mash the pulp.
2

Sauté Onion and Cumin Seeds:

Heat vegetable oil in a pan. Add cumin seeds and sauté until they splutter. Add finely chopped onions and cook until golden brown.
3

Add Spice Paste:

Add ginger-garlic paste and green chili. Sauté for 2 minutes. Add coriander powder, turmeric powder, red chili powder, and cook for an additional 2 minutes.
4

Incorporate Tomatoes:

Add finely chopped tomatoes. Cook until the tomatoes are soft and the oil separates from the masala.
5

Mix in Eggplant Pulp:

Add the mashed eggplant pulp to the masala. Stir well to combine.
6

Season and Simmer:

Add garam masala and salt. Simmer on low heat for 15-20 minutes, allowing the flavors to meld.
7

Garnish and Serve:

Garnish with fresh coriander leaves. Serve hot with naan or roti.

Notes

Nutritional Information (Per Serving): Calories: ~180-200 kcal Protein: ~4-5g Carbohydrates: ~20-25g Dietary Fiber: ~8-10g Fat: ~10-12g Vitamin A: ~10% of the Recommended Daily Allowance (RDA) Vitamin C: ~15% of the RDA Iron: ~8% of the RDA
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