Thursday, 11 August 2011

Baingan ka Bhurta (Indian Roasted Eggplant)

Baingan ka Bharta


  • 1 large eggplant

  • 1 large onion, finely chopped

  • 2 mid-sized tomatoes, finely chopped

  • 1-inch chunk of ginger, finely chopped

  • 2-3 green chilles, finely chopped

  • 1/2 tsp red chili powder

    • 1/4 tsp turmeric powder
    • 1/4 tsp garam masala
    • 1 tsp cumin seeds
    • salt, to taste
    • 2 tbsp cooking oil
    • fresh chopped coriander leaves, for garnish
    1. Make tiny slits all around the eggplant and roast in a 400 degree oven for 30-35 minutes, till eggplant gets a charred coating on all sides.
    2. Remove the charred skin and mash insides of the eggplant. Set aside.
    3. Heat oil in a pan and saute cumin seeds, ginger and green chillies, till they begin to sizzle.
    4. Add in onions and fry till brown. Mix in salt, red chili powder and turmeric and fry spices till fragrant.
    5. Add tomatoes and cook till pulpy.
    6. Add mashed eggplant and cook for another 10-15 minutes, stirring constantly to blend in well.
    7. Sprinkle with garam masala and garnish with coriander leaves. Enjoy with warm, fluffy rotis.

    No comments:

    Post a Comment