Baigan Bhartha (Eggplant /Aubergine) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I found this on line. Changed a little bit. Enjoy this spicy, Indian vegetarian eggplant curry dish over rice or with Indian bread. Ingredients:
3 1/2 lbs eggplants (aubergines) |
3 tablespoons ghee or 3 tablespoons vegetable oil |
1 teaspoon cumin seed (jeera) |
1 large onion, finely chopped |
1 tablespoon ginger, grated |
1 tablespoon chopped garlic |
1 (12 ounce) can diced tomatoes |
3 green chilies (chopped) |
1/2 teaspoon garam masala |
red chili powder, and |
salt |
1/2 cup peas, cooked (optional) |
1 cup cilantro |
Directions:
1. Prick a few holes and place on hot grill.
2. Keep turning until charred and soft inside.
3. Collect the pulp.
4. Discard the skin.
5. Chop roughly.
6. Heat Ghee or oil, add cumin seeds.
7. Add onions and fry till golden.
8. Add ginger and garlic.
9. Cook for 3 minutes.
10. Add the tomatoes, chillies, red chili powder, garam masala and salt.
11. Continue cooking 10 minutes on low flame until tomatoes are soft.
12. Add the eggplant pulp.
13. Stir and cook for 5 minutes.
14. Toss in peas and garnish with coriander leaves.
15. Serve with roti, naan, phulka, chapathi or paratha a flat bread.
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