Baingan Bharta Recipe Serves: 4 Preparation time: 15mins grilling eggplant + 45mins for chopping and cooking What I Used: 1 eggplant, grilled on stove top/oven 2 medium tomatoes, chopped 2 medium onions, chopped fine 3 green chillies (adjust to taste, I used Indian green chillies) 1 teaspoon minced ginger ½ teaspoon minced garlic (optional) 1 teaspoon of Kashmiri chilli powder (for the deep red colour. If using ordinary red chilli powder, please be mindful of the extra heat) 1 tablespoon coriander powder / malli podi 1 teaspoon garam masala ¼ teaspoon turmeric powder 1 teaspoon cumin seeds 1 tablespoon oil 1 lime wedge Fresh coriander leaves for garnish Salt How I Made It: 1. Grill the eggplant , cool, peel, mash and set aside. 2. Heat oil in a pan and add the cumin seeds. Once they sizzle, add the chopped onions, green chillies, ginger and garlic with a pinch of salt. 3. When the onions turn pink (don’t brown it too much), add the garam masala, coriander powder, turmeric and chilli powder. Fry for 10 seconds and then add the chopped tomatoes. Mix well and cook covered for about 10 mins, stirring once or twice in between. 4. Once the tomatoes are cooked soft, add the mashed grilled eggplant and mix well. Adjust salt and let it simmer for 5-7 mins, stirring occasionally. 5. Remove from fire. Squeeze some lime juice and mix well. Garnish with fresh coriander leaves and serve hot with rotis/phulkas/jeera rice.
Baingan Bharta Recipe Serves: 4 Preparation time: 15mins grilling eggplant + 45mins for chopping and cooking What I Used: 1 eggplant, grilled on stove top/oven 2 medium tomatoes, chopped 2 medium onions, chopped fine 3 green chillies (adjust to taste, I used Indian green chillies) 1 teaspoon minced ginger ½ teaspoon minced garlic (optional) 1 teaspoon of Kashmiri chilli powder (for the deep red colour. If using ordinary red chilli powder, please be mindful of the extra heat) 1 tablespoon coriander powder / malli podi 1 teaspoon garam masala ¼ teaspoon turmeric powder 1 teaspoon cumin seeds 1 tablespoon oil 1 lime wedge Fresh coriander leaves for garnish Salt How I Made It: 1. Grill the eggplant , cool, peel, mash and set aside. 2. Heat oil in a pan and add the cumin seeds. Once they sizzle, add the chopped onions, green chillies, ginger and garlic with a pinch of salt. 3. When the onions turn pink (don’t brown it too much), add the garam masala, coriander powder, turmeric and chilli powder. Fry for 10 seconds and then add the chopped tomatoes. Mix well and cook covered for about 10 mins, stirring once or twice in between. 4. Once the tomatoes are cooked soft, add the mashed grilled eggplant and mix well. Adjust salt and let it simmer for 5-7 mins, stirring occasionally. 5. Remove from fire. Squeeze some lime juice and mix well. Garnish with fresh coriander leaves and serve hot with rotis/phulkas/jeera rice.
