Baingan Bharta | Baingan Ka Bharta | Smoked Eggplant Curry | Roasted Eggplant Curry2021-02-24
- Servings: 4
- Prep Time: 10m
- Cook Time: 30m
- Ready In: 40m
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This information is per serving.
Baingan Bharta is a north Indian dish of fire-roasted eggplant mashed and cooked with tomatoes, onions, and peas. Serve with naan or paratha.
- 1 Eggplant
- 2 Tablespoons oil
- 1/2 Teaspoon Jeera
- 1/2 Cup Chopped Onions
- 3 Chopped Green Chilies
- 1 Teaspoon Ginger Garlic Paste
- 1/2 Cup Chopped Tomatoes
- 1/2 Teaspoon Red Chili Powder
- 1 Teaspoon Salt
- 1/2 Teaspoon Coriander Leaves
- 1/4 Teaspoon Garam Masala
- 1/2 Teaspoon Jeera Powder
- 1/4 Teaspoon Kasuri Methi
- Chopped Coriander Leaves
Apply oil to the eggplant and roast the eggplant on the stove. Roast all sides well and take it out and let it cool.
Peel the skin out from the eggplant and mash the eggplant. Keep it aside.
Heat 2 tablespoons of oil and add 1/2 teaspoon jeera.
Add 1/2 cup finely chopped onions, 3 chopped green chilies, and sauté until onions are golden brown.
Add 1 teaspoon ginger garlic paste, 1/2 teaspoon turmeric powder, and mix well.
Add 1/2 cup chopped tomatoes and mix well.
Add 1/2 cup green peas and mix well—Cook for 2 minutes.
Add 1/2 teaspoon red chili powder, 1 teaspoon salt, 1/2 teaspoon coriander powder, 1/4 teaspoon garam masala, 1/2 teaspoon jeera powder, and mix well—Cook for 3 minutes.
Add mashed eggplant and mix well—Cook for 3 minutes.
Add 1/4 teaspoon Kasuri methi and mix well. Cook for 2 minutes.
Add chopped coriander leaves and mix well. Turn off the stove