Baigan Bhartha (Eggplant /Aubergine)
- Reviews 3
Ready In: 40 mins
Serves: 4-6
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
- Prick a few holes and place on hot grill.
- Keep turning until charred and soft inside.
- Collect the pulp.
- Discard the skin.
- Chop roughly.
- Heat Ghee or oil, add cumin seeds.
- Add onions and fry till golden.
- Add ginger and garlic.
- Cook for 3 minutes.
- Add the tomatoes, chillies, red chili powder, garam masala and salt.
- Continue cooking 10 minutes on low flame until tomatoes are soft.
- Add the eggplant pulp.
- Stir and cook for 5 minutes.
- Toss in peas and garnish with coriander leaves.
- Serve with roti, naan, phulka, chapathi or paratha a flat bread.
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