Eggplant Curry (bhojpuri Baingan Curry)
Eggplant Curry, also known as Bhojpuri Baingan Curry, is a popular dish in Bhojpuri cuisine. This flavorful and aromatic curry is made with eggplants cooked in a rich and spicy gravy, perfect to be enjoyed with steamed rice or Indian bread.
Ingredients
- 4 small eggplants, cut into cubes
- 2 onions, finely chopped
- 3 tomatoes, pureed
- 1 green chili, slit
- 1 teaspoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 2 tablespoons oil
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Heat oil in a pan and add cumin seeds. Once they splutter, add the chopped onions and sauté until golden brown.
- Add the ginger-garlic paste and green chili, and sauté for a minute.
- Now, add the tomato puree, turmeric powder, coriander powder, red chili powder, and salt. Cook until the oil separates from the masala.
- Add the cubed eggplants and mix well with the masala. Cover and cook on low heat until the eggplants are tender.
- Sprinkle garam masala and garnish with fresh coriander leaves 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
- 200 per serving
- Carbohydrates
- 15g
- Protein
- 5g
- Fat
- 12g
Supplies
Large pan Spatula Cutting board Knife
Tools
Pan Stove
Serving suggestions
Serving Suggestions: Serve the Eggplant Curry hot with steamed rice or naan bread.
Tips & tricks
Tips: You can adjust the spice levels according to your preference by adding more or less red chili powder.
Cost
$8