Made with AI
Classic Spicy Baingan Ka Bharta
45 min 148 kcal per serving Medium
Ingredients
4 Servings
- eggplant800 g
- vegetable oil2 tablespoons
- onion150 g
- tomatoes240 g
- green chilies15 g
- ginger garlic paste15 g
- cumin seeds2 g
- red chili powder2 g
- turmeric powder1 g
- garam masala2 g
- salt6 g
- chopped cilantro10 g
Instructions
- 1
Wash and pat dry the eggplant. Prick it all over with a fork and roast it directly over an open flame or under a broiler, turning occasionally, until the skin is charred and the flesh is soft (about 10-15 minutes).
- 2
Allow the roasted eggplant to cool, then peel off the charred skin. Mash the flesh thoroughly and set aside.
- 3
Heat the vegetable oil in a large pan over medium heat. Add cumin seeds and let them splutter for a few seconds.
- 4
Add the chopped onion and sauté until golden brown.
- 5
Stir in the ginger garlic paste and green chilies. Cook for 1-2 minutes until fragrant.
- 6
Add the chopped tomatoes, red chili powder, turmeric powder, and salt. Cook until the tomatoes are soft and the oil begins to separate from the masala (about 5-7 minutes).
- 7
Add the mashed eggplant to the pan. Mix well and cook for 5-7 minutes, stirring occasionally, until everything is well combined and heated through.
- 8
Sprinkle garam masala and mix well. Cook for another 2 minutes.
