Baingan Bharta (Eggplant Curry) Recipe

Baingan Bharta Recipe

This satisfying vegetarian dish can be enjoyed by many due to it's strong seasonings and smoky taste.

Serve with flatbread and rice.

Prep

15 m

Cook

45 m

Ready In

1 h

Ingredients

• 1 large eggplant

• 2 tablespoons vegetable oil

• 1 teaspoon cumin seeds

• 1 medium onion, thinly sliced

• 1 tablespoon ginger garlic paste

• 1 tablespoon curry powder

• 1 tomato, diced

• 1/2 cup plain yogurt

• 1 fresh jalapeno chile pepper, finely chopped

• 1 teaspoon salt

• 1/4 bunch cilantro, finely chopped

Directions

• Preheat oven to 450 degrees F (230 degrees C).

• Place eggplant on a medium baking sheet. Bake 25 to 30 minutes in the preheated oven, until tender. (The best way to check if the eggplants are done is to pierce them with the back of a spoon, if it enters the brinjal like soft butter then they are done.)

• Remove from heat, let it cool, then peel and chop or mash.

• Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.

• Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt.

• Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook for 10 minutes over high heat.

• Remove cover, reduce heat to low, and continue cooking about 5 minutes.

• Garnish with cilantro and serve.

Note: Can add/change ingredients, such as garlic, turmeric powder & garam masala