Authentic Baingan Bharta
A traditional North Indian smoky mashed eggplant curry prepared by roasting eggplant over an open flame.
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Ingredients
- 1 piece Large Eggplant (Bharta Baingan)
- 2 tablespoons Mustard Oil
- 1 teaspoon Cumin Seeds
- 2 medium Onions, finely chopped
- 1 tablespoon Ginger-Garlic Paste
- 2 pieces Green Chillies, slit
- 2 medium Tomatoes, chopped
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- 1 teaspoon Coriander Powder
- 1/2 teaspoon Garam Masala
- 1/4 cup Fresh Cilantro, chopped
Instructions
- 1
Wash the eggplant and pat dry; brush with a little oil and prick with a fork in several places.
- 2
Roast the eggplant directly over an open gas flame, turning frequently until the skin is charred and the flesh is soft.
- 3
Place the roasted eggplant in a bowl and cover for 5 minutes to steam, then peel off the charred skin and mash the flesh thoroughly.
- 4
Heat mustard oil in a pan until it smokes, then reduce heat and add cumin seeds until they splutter.
- 5
Add chopped onions and sauté until translucent and light golden brown.
- 6
Stir in the ginger-garlic paste and green chillies, cooking for another 2 minutes until the raw smell disappears.
- 7
Add tomatoes and all dry spices (turmeric, chili, coriander); cook until the tomatoes soften and oil starts to separate.
- 8
Fold in the mashed eggplant and salt, mixing well; cook on low heat for 5-7 minutes, then garnish with garam masala and fresh cilantro.
Nutrition per Serving
145
Calories
3g
Protein
16g
Carbs
9g
Fat
7g
Fiber
6g
Sugar
480mg
Sodium
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