Made with AI
Spicy Baingan Bharta
Ingredients
- eggplants2 large
- vegetable oil2 tablespoons
- onion1 large
- tomatoes2
- ginger-garlic paste2 tablespoons
- red chili powder2 tablespoons
- garam masala1 tablespoon
- turmeric powder1 tablespoon
- cumin powder1 tablespoon
- coriander powder1 tablespoon
- saltto taste
- fresh cilantrofor garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Prick the eggplants with a fork and place them on a baking sheet. Roast them in the oven for about 30-40 minutes, turning occasionally, until the skin is charred and the flesh is soft.
- 2
Remove the eggplants from the oven and let them cool. Once cooled, peel off the charred skin and mash the flesh in a bowl. Set aside.
- 3
Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until golden brown.
- 4
Add the ginger-garlic paste to the pan and cook for 2-3 minutes until the raw smell disappears.
- 5
Add the chopped tomatoes to the pan and cook until they become soft and the oil starts to separate.
- 6
Add the red chili powder, garam masala, turmeric powder, cumin powder, and coriander powder to the pan. Mix well and cook for another 2-3 minutes.
- 7
Add the mashed eggplant to the pan and mix thoroughly with the spice mixture. Cook for 5-7 minutes, stirring occasionally.
- 8
Season with salt to taste and cook for another 2 minutes.
- 9
Garnish with fresh cilantro and serve hot with roti or rice.
