Smoky Eggplant Curry (punjabi Baingan Bharta)
This smoky eggplant curry, known as Punjabi Baingan Bharta, is a classic dish from the Punjabi cuisine. It is a flavorful and aromatic curry that is perfect to be enjoyed with some warm roti or rice.
Ingredients
- 2 large eggplants
- 2 tomatoes, finely chopped
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 2 tablespoons oil
- Fresh cilantro for garnish
- Salt to taste
Instructions
- Roast the eggplants over an open flame or in the oven until the skin is charred and the flesh is soft. Let them cool, then peel the skin and mash the flesh.
- Heat oil in a pan and add cumin seeds. Once they splutter, add the onions and green chilies. Sauté until the onions are golden brown.
- Add ginger-garlic paste and sauté for a minute. Then add the tomatoes and cook until they are soft.
- Add turmeric, red chili powder, and salt. Mix well and cook for a few minutes.
- Add the mashed eggplant and mix everything together. Cook for 5-7 minutes, stirring occasionally.
- Sprinkle garam masala and mix well. Cook for another 2-3 minutes.
- Garnish with fresh cilantro and serve hot with roti or rice.
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 Knife Cutting board Stovetop
Tools
Vegetable peeler Tongs Spatula
Serving suggestions
Serve the smoky eggplant curry with warm roti or steamed rice for a delicious meal.
Tips & tricks
For a smokier flavor, you can also roast the eggplants on a barbecue grill.
Cost
$10