Thursday, 21 May 2015

Baingan Bharta

This smoked Eggplant curry is very favorite of mine.. But my husband hates this curry; that is a different story. Whenever I go to the  market for veg weekly shopping, I will badly want to pick that big Eggplant. My husband will give me a sarcastic smile and I leave it and come. This week, I planned to make it when he was out of station. I loved it. Here is the recipe.

The smoked taste is the highlight in this recipe. For this you need to toast the big variety Eggplant in direct stove.

You can also compare this dish with South indian katrika gotsu. That is also made by roasting the egg plant. But that will more watery. This is more like a curry consistency.

I referred the recipe from here.


·         Eggplant – 1 (The bigger one)
·         Onion – 1 (Finely chopped)
·         Tomatoes – 2 (Finely chopped)
·         Garlic pods – 3 to 4
·         Green chili – 1 (Chopped into rings)
·         Red chili powder – ½ tsp (As per ur taste)
·         Turmeric powder – ¼ tsp
·         Oil – 1 tbsp
·         chopped coriander leaves - 1 tbsp
·         Salt as required


Roast the eggplant in direct stove in low flame. When the flame is high, the outlayer will be burnt and inner side will not be cooked. Flip all the sides and roast well. Take care ur hands while doing this.

Let it cool down. Keep it aside.

Finely chop the onion, tomato, garlic, chili, coriander and keep them aside.

Now the eggplant will be cool enough to handle. Peel the skin of the eggplant and chop it and mash it well.

Heat a thick bottom kadai / Pan, add oil.

Once heated, add the onions, let it get the golden glow. Add chopped green chili and garlic. Fry them well.

Add chopped tomato, and turmeric powder and red chili powder. Keep stirring in medium flame. Let it cook for a while till the raw smell of the turmeric leaves.

Add the mashed eggplant, and mix it well. Cook it for 3 mins till it is all combined and cooked well. Add salt.

Add chopped coriander leaves and switch off the stove.

Serve it with rotis.

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