Baingan Bharta (Eggplant Curry)

Baingan Bharta (Eggplant Curry) - World Cuisine

Eggplant is an interesting vegetable. It can be bitter, but delicious if it’s cooked right. Today, I’m going to show you how to make baingan bharta (eggplant curry) recipe that will turn this vegetable into a tasty dish everyone will love! The first step is roasting the eggplants on a gas stove or grill until they are charred and soft. Then we’ll cook them with tomatoes and spices in a pressure cooker for 5 minutes before finishing it off with some butter and cream for extra flavor!
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prep: 15 mins cook: 45 mins total: 60 mins Servings: 4 Yield: 4 servings


1 teaspoon salt

1 medium onion, thinly sliced

2 tablespoons vegetable oil

1 large eggplant

½ cup plain yogurt

1 tablespoon ginger garlic paste

1 tablespoon curry powder

1 teaspoon cumin seeds

1 fresh jalapeno chile pepper, finely chopped

1 tomato, diced

¼ bunch cilantro, finely chopped


Preheat oven to 450 degrees F (230 degrees C).

Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.

Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.

Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.

Nutrition Facts:

Per Serving: 146 calories; protein 4g; carbohydrates 15.2g; fat 8g; cholesterol 1.8mg; sodium 739.4mg.

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