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Baingan Bharta (Eggplant Curry)
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Prep Time:
15 minutes
15 minutes
Cook Time:
45 minutes
45 minutes
Total Time:
60 minutes
60 minutes
Savor this tantalizing Indian eggplant curry with your choice of rice or Indian bread.
Ingredients:
- 1 large eggplant
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 medium onion, thinly sliced
- 1 tablespoon ginger garlic paste
- 1 tablespoon curry powder
- 1 tomato, diced
- 0.5 cup plain yogurt
- 1 fresh jalapeno chile pepper, finely chopped
- 1 teaspoon salt
- 0.25 bunch cilantro, finely chopped
Instructions:
- Preheat your oven to a toasty 450 degrees F (230 degrees C).
- Spread the eggplant on a baking sheet and bake in a preheated oven for 20 to 30 minutes until tender. Allow it to cool, then peel and chop.
- In a saucepan over medium heat, sauté cumin seeds and onion in oil until the onion is tender.
- Combine ginger garlic paste, curry powder, and tomato in a saucepan. Cook for about 1 minute. Add yogurt and mix well. Stir in eggplant and jalapeno pepper, then season with salt. Cover and cook over high heat for 10 minutes. Uncover, reduce heat to low, and cook for another 5 minutes. Serve garnished with cilantro.