Made with AI
Baingan Bharta
Ingredients
- eggplants2 large
- onion1 large
- tomatoes2 medium
- ginger-garlic paste1 tbsp
- cumin seeds1 tsp
- coriander powder1 tsp
- garam masala1 tsp
- turmeric powder1 tsp
- red chili powder1 tsp
- vegetable oil2 tbsp
- saltto taste
- fresh cilantrofor garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Place the eggplants on a baking sheet and roast them in the oven for about 30-40 minutes, turning occasionally, until the skin is charred and the flesh is soft.
- 2
Once the eggplants are roasted, let them cool. 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 cumin seeds and let them sizzle for a few seconds.
- 4
Add the chopped onion and sauté until golden brown.
- 5
Add the ginger-garlic paste and sauté for another 2 minutes.
- 6
Add the chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture.
- 7
Add the mashed eggplant, coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for another 5-7 minutes, stirring occasionally.
- 8
Add the garam masala and cook for another 2 minutes.
- 9
Garnish with fresh cilantro and serve hot with roti or rice.
