Baingan bharta is my favorite curry which I love to have with hot phulkas/ rotis. Baingan means Eggplant and Bharta means mashed in Hindi. This curry is popular in India as well as Pakistan. It has a very close resemblance to Baba Ganoush.
Ingredients:
- Baingan/ Eggplant - 1
- Tomatoes - 2
- Green chilies - 2
- Spring Onion (optional)
- Garlic cloves - 5
- Turmeric powder
- Coriander powder
- Cumin seeds/ Jeera seeds
- Salt
- Edible oil
Preparation:
- First we need to make a puree of baingan (eggplant) and tomatoes. So we need to char them directly in the stove.
- Before keeping the eggplant into the stove, make 4-5 creases in it using a knife. Insert the garlic cloves into the creases and then keep in stove. The charred garlic will smell nice and also the taste improves.
- Keep rotating the egg plant and tomatoes carefully with a grilling rod or anything like that.
- Once the eggplant and tomatoes look completely charred, remove from the flame. Eggplant will become very soft by now.
- Peel off the outer skin from eggplant and tomatoes.
- Remove the charred garlic cloves from the eggplant and crush them.
- Wash baingan and tomatoes once and then make a puree by mashing well.
- Take a frying pan and heat edible oil.
- Add cumin seeds and wait till it crackles.
- Add the chopped green chilies, crushed garlic and chopped spring onions and saute well. I love to add spring onions to almost every curry. I love the mild taste which it adds. But it is optional.
- Add the tomato puree, mix well and cook for 5 mins.
- Add the eggplant puree, mix well and cook with closed lid for 5 mins.
- Add turmeric powder, coriander powder and salt. Add a spoon of oil all over the curry and close with a lid. Let it cook well for 5-10 mins.
- Switch off the flame and add coriander leaves for garnishing.
The dish is completely mouth watering and you will love it! Serve hot to enjoy more.
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