Smoky Eggplant Curry (baingan Bharta)
Smoky Eggplant Curry, also known as Baingan Bharta, is a classic Punjabi dish that is bursting with flavor. This dish is made with roasted eggplant, tomatoes, and aromatic spices, creating a rich and smoky curry that is perfect to be 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
- 2 tablespoons oil
- Fresh cilantro leaves for garnish
- Salt to taste
Instructions
- Preheat the oven to 400°F (200°C). Prick the eggplants with a fork and roast them on a baking sheet for 30-40 minutes, or 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 tomatoes, turmeric, coriander powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil separates.
- Stir in the mashed eggplant and cook for 5-7 minutes, allowing the flavors to meld together.
- Sprinkle garam masala and garnish with fresh cilantro leaves before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 15g
- Protein
- 5g
- Fat
- 12g
Supplies
Baking sheet Pan Spatula Knife Cutting board
Tools
Oven Stovetop
Serving suggestions
Serve the Smoky Eggplant Curry with warm naan bread or steamed basmati rice.
Tips & tricks
For an extra smoky flavor, you can also roast the eggplants directly over an open flame on a gas stove.
Cost
$10