Baigan ka Bharta
Equipment
- Charcoal grill
- Kadhai
- Wok
- Frying Pan
- Skillet
Ingredients
- 4 Aubergines (Eggplants) large, trimmed
- 8 flakes garlic or 2 cloves garlic chopped
- 8 Cloves
- 1/2 teaspoon Groundnut (Peanut) oil for brushing
- 1/2 teaspoon Turmeric ground
- 125 g Ghee (1/2 cup)
- 1 teaspoon Cumin seeds
- 250 g Onion (1 large), chopped
- 1 Ginger 2.5-cm / 1-inch piece fresh, peeled, and chopped
- 4 Green chillies de-seeded and chopped
- 1 teaspoon Chilli powder
- Turmeric pinch of ground
- 350 g Tomatoes (2 medium), chopped
- 2 1/2 tablespoons Coriander (Cilantro) leaves chopped, to garnish
- Salt
Instructions
- Preheat the tandoor or charcoal grill to moderately hot, or alternatively preheat the grill (broiler) to medium-low.
- Using a sharp knife, make 4 small holes in each aubergine, then press 2 flakes garlic and 2 cloves into each aubergine and brush with some oil and the turmeric.
- Roast the aubergines for 12-15 minutes, turning frequently, until the skin is blackened. Remove and allow to cool, then peel off the skin and put the flesh in a bowl and mash with a spoon.
- Heat the ghee in a kadhai, wok, or large, heavy-based frying pan (skillet) over medium heat, add the cumin seeds and stir-fry for 1 minute, or until the seeds start to splutter. Add the onions and stir-fry for about 2 minutes, or until they turn translucent. Add the ginger and chillies and stir-fry for a few seconds.
- Add the mashed aubergine flesh, chilli powder, and turmeric and stir-fry for a few minutes, or until the oil separates out.
- Now add the tomatoes to the pan and season with salt. Stir-fry for about 5 minutes, or until the oil separates out, then remove from the heat and adjust the seasoning, if necessary. Garnish with chopped coriander.
Video
Nutrition
Serving: 4gSodium: 178mgCalcium: 85mgVitamin C: 34mgVitamin A: 1008IUSugar: 23gFiber: 18gPotassium: 1409mgCholesterol: 80mgCalories: 461kcalSaturated Fat: 20gFat: 33gProtein: 7gCarbohydrates: 42gIron: 2mg
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