Baingan Ka Bharta (spiced Eggplant Curry)
Baingan Ka Bharta is a traditional Saraiki Cuisine dish made with roasted eggplant, tomatoes, and aromatic spices. This flavorful spiced eggplant curry is a popular vegetarian dish in the region and is best enjoyed with naan or rice.
Ingredients
- 2 large eggplants
- 2 tomatoes, finely chopped
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch ginger, grated
- 2 green chilies, finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- Salt to taste
- 2 tablespoons oil
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C). Prick the eggplants with a fork and roast them in the oven for 30-40 minutes until the skin is charred and the flesh is soft. Let them cool, then peel off the skin and mash the flesh.
- Heat oil in a pan and add cumin seeds. Once they splutter, add the onions, garlic, ginger, and green chilies. Sauté until the onions are golden brown.
- Add the chopped tomatoes and cook until they are soft and mushy.
- Stir in the coriander powder, turmeric powder, red chili powder, and salt. Cook for a few minutes until the oil separates from the masala.
- Add the mashed eggplant and mix well. Cook for 5-7 minutes, stirring occasionally.
- Sprinkle garam masala and garnish with fresh cilantro before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 12g
- Protein
- 3g
- Fat
- 10g
Supplies
Baking tray Pan Spatula Knife Cutting board
Tools
Oven Stovetop
Serving suggestions
Baingan Ka Bharta is best served with naan, roti, or steamed rice. It pairs well with a side of raita (yogurt dip) and a fresh salad.
Tips & tricks
For a smoky flavor, you can also roast the eggplants directly over an open flame until the skin is charred and the flesh is soft.
Cost
$8