Scale
Ingredients
- 2 medium eggplants (aka aubergines)
- 2 tbsp oil
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- 4–5 curry leaves (dried or fresh)
- 2 small red onions (diced )
- 7–8 garlic cloves (finely chopped)
- 2 tomato (diced )
- 1–2 green chilies
- 1/8 tsp ground turmeric
- 1/2 tsp chilli powder
- salt (to taste)
- 1 tsp coriander-cumin powder (or half of each)
- 1/2 – 1 tbsp lemon juice
- 1/2 tsp sugar
- 2–3 tbsp chopped fresh coriander
Instructions
Charing the eggplants
- Preheat grill/broiler to its highest temperature. Wash eggplants, dry them then add around 1/2-1tsp oil to your hands and massage the eggplants. Pierce the eggplants once, then place them onto a baking tray and broil/grill for 45 minutes or until charred all over. Be sure to flip the eggplant once every 15 minutes or so.
Baingan Bharta
- Heat oil in a pan over low-medium heat, add mustard seeds and once they start to pop add in cumin seeds. Cook until cumin seeds are fragrant. Add curry leaves and onions, cook until onions are translucent. Add garlic, then cook until onions are slightly golden.
- Add chopped tomatoes, chilli powder, ground turmeric, ground coriander-cumin, salt and green chillies. Cook for 3-4 minutes.
- While the tomatoes are cooking, peel the eggplant skin and mash with a large spoon. Add mashed eggplant into the masala. Cook for 2-3 minutes. Add lemon juice, sugar and chopped coriander. Cook for another 2-3 minutes.
- Serve warm with roti and raw onions!
Nutrition
- Calories: 169
Find it online: https://cookingwithparita.com/recipe/baingan-bharta/