Made with AI
Baingan Bharta (Smoky Mashed Eggplant)
45 min 124 kcal per serving Medium
Ingredients
4 Servings
- eggplant (brinjal)600 g
- onion100 g
- tomatoes200 g
- green chilies20 g
- vegetable oil28 g
- cumin seeds2 g
- ginger-garlic paste5 g
- coriander powder2 g
- turmeric powder1 g
- salt6 g
- chopped cilantro8 g
Instructions
- 1
Wash and pat dry the eggplant. Prick it with a fork in several places.
- 2
Roast the eggplant 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).
- 3
Remove the eggplant from the heat and let it cool. Peel off the charred skin and mash the flesh with a fork or potato masher. Set aside.
- 4
Heat the vegetable oil in a pan over medium heat. Add cumin seeds and let them splutter.
- 5
Add the chopped onion and sauté until golden brown.
- 6
Stir in the ginger-garlic paste and sauté for 1 minute until fragrant.
- 7
Add the chopped green chilies and tomatoes. Cook until the tomatoes are soft and oil starts to separate.
- 8
Add coriander powder, turmeric powder, and salt. Mix well.
- 9
Add the mashed eggplant to the pan. Mix thoroughly and cook for 5-7 minutes, stirring occasionally, until everything is well combined and heated through.
