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.

Baingan Ka Bharta (spiced Eggplant Curry)

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

  1. 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.
  2. 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.
  3. Add the chopped tomatoes and cook until they are soft and mushy.
  4. Stir in the coriander powder, turmeric powder, red chili powder, and salt. Cook for a few minutes until the oil separates from the masala.
  5. Add the mashed eggplant and mix well. Cook for 5-7 minutes, stirring occasionally.
  6. 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