Name: Baingan Bharta (Eggplant Curry)
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Large eggplant - 1; Vegetable oil - 2 tablespoons; Cumin seeds - 1 teaspoon; Medium onion, thinly sliced - 1; Ginger garlic paste - 1 tablespoon; Curry powder - 1 tablespoon; Tomato, diced - 1; Plain yogurt - ½ cup; Fresh jalapeno chile pepper, finely chopped - 1; Salt - 1 teaspoon; Cilantro, finely chopped - ¼ bunch

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Baingan Bharta (Eggplant Curry)

1. Large eggplant - 1

2. Vegetable oil - 2 tablespoons

3. Cumin seeds - 1 teaspoon

4. Medium onion, thinly sliced - 1

5. Ginger garlic paste - 1 tablespoon

6. Curry powder - 1 tablespoon

7. Tomato, diced - 1

8. Plain yogurt - ½ cup

9. Fresh jalapeno chile pepper, finely chopped - 1

10. Salt - 1 teaspoon

11. Cilantro, finely chopped - ¼ bunch

How to cook deliciously - Baingan Bharta (Eggplant Curry)

1. Stage

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

2. Stage

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.

3. Stage

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

4. Stage

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.