Dhaba Style Baingan Ka Bharta
A smoky, rustic mashed eggplant curry prepared with fire-roasted brinjal and authentic Indian spices for a traditional roadside eatery flavor.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 2 pieces Large Eggplant (Baingan)
- 3 tablespoons Mustard Oil
- 1 teaspoon Cumin Seeds
- 2 medium Onions, finely chopped
- 1 1/2 tablespoons Ginger-Garlic Paste
- 3 pieces Green Chillies, slit
- 3 medium Tomatoes, chopped
- 1 teaspoon Red Chili Powder
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Garam Masala
- 1/4 cup Fresh Coriander Leaves
- 1 teaspoon Salt
Instructions
- 1
Wash and pat dry the eggplants, then brush them with a little oil and make small slits to insert garlic cloves if desired.
- 2
Roast the eggplants over an open flame, turning frequently until the skin is charred and the flesh is completely soft.
- 3
Let the roasted eggplants cool, then peel off the charred skin and mash the pulp thoroughly with a fork.
- 4
Heat mustard oil in a heavy-bottomed pan until it reaches smoking point, then add cumin seeds and let them splutter.
- 5
Add chopped onions and sauté until they turn golden brown, then stir in the ginger-garlic paste and green chillies.
- 6
Add the tomatoes, salt, turmeric, and red chili powder; cook until the oil starts to separate from the masala.
- 7
Incorporate the mashed eggplant into the pan, mixing well with the spices, and cook on medium heat for 10 minutes.
- 8
Finish by sprinkling garam masala and fresh coriander, then serve hot with tandoori roti or paratha.
Nutrition per Serving
185
Calories
4g
Protein
16g
Carbs
12g
Fat
7g
Fiber
6g
Sugar
590mg
Sodium
Ratings & Reviews
No ratings yet
