Baingan Bharta is basically roasted eggplant curry. I love with Bajra(Millet) or Jowar(Sorghum or Mili)Roti. Also goes well with Rice. Very healthy and flavorful.
- 1 Large Eggplant (Brinjal / Baingan)
- 1 Medium Tomato, finely chopped
- 1 tbsp ginger paste
- 1 tsp garlic paste, optional
- 1 medium onion, finely chopped, optional
- 1/4 cup fresh yogurt
- 1 small simla mirch(optional)
- 1 Teaspoon Green Chili, finely chopped
- 2 Tablespoon Cilantro (Coriander Leaves), chopped. I also add handful Dhaniya while cooking and leave little amount to garnish on top
- 1 Teaspoon Cumin Seeds (Jeera)
- 1 Teaspoon Red Chili Powder
- 1/2 Teaspoon Turmeric Powder
- 2 Teaspoon Coriander-Cumin Powder
- 1/4 Teaspoon Garam Masala
- 1 Tablebspoon Oil or Ghee
- 1 Teaspoon Sugar (Optional)
- Salt to Taste
- To Garnish:
- 2 Tablespoon Cilantro (Coriander Leaves), finely chopped
- During winter season, I grow green onion, garlic and fenugreek leaves in my backyard and I add those in my baingan bharta for more flavor.
1.Grease the eggplant with a little oil, wrap it in aluminium foil and cook over an open flame till it is soft. or Bake uncovered in oven.
2.Cool, unwrap aluminium foil and peel the skin. Add yogurt and mash pulp and keep aside.
3.Heat a non stick pan over medium heat, add oil or ghee.
4.Add cumin seeds wait until seeds crackle add turmeric powder, ginger garlic pastes, coriander-cumin powder, red chili powder chopped green chili and fry for a few seconds.
5.Add onion and cook till transparent. Add chopped tomato, chopped cilantro, and cook until oil separates.
6.Add mashed eggplant mixture, garam masala, sugar(optional) and salt and mix well.
7.Garnish with chopped cilantro and serve hot.
This recipe can be prepared without onion and garlic as well. In that case, I would add simpla mirch(bell pepper) in this recipe
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