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.

Smoky Eggplant Curry (punjabi Baingan Bharta)

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

  1. 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.
  2. 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.
  3. Add ginger-garlic paste and sauté for a minute. Then add the tomatoes and cook until they are soft.
  4. Add turmeric, red chili powder, and salt. Mix well and cook for a few minutes.
  5. Add the mashed eggplant and mix everything together. Cook for 5-7 minutes, stirring occasionally.
  6. Sprinkle garam masala and mix well. Cook for another 2-3 minutes.
  7. 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