Baingan ka Bharta (Smoky Eggplant Curry)

This curry is one of my all time favourites. Believe it or not, I wasn't a big eggplant fan growing up, but somehow my mom was able to convince me with this one.

It is creamy, smokey, and tangy with just the right amount of heat. Pair it with some hot Rotis/Chapathis/Naan and you're good to go :D

Expand the box to see the full recipe below :)

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INGREDIENTS

2 Large Eggplants, cut lengthwise down the middle
2 tbsp, Canola Oil
2 tbsp, Ghee
1 large Onion, finely chopped
1/2 tbsp, Garam Masala
1 tsp, Cayenne Chilli Powder
1 tsp, Coriander Powder
4 cloves Garlic, finely chopped
2 inches Ginger, finely chopped
3 large Tomatoes, chopped
Salt to taste
Fresh chopped Coriander to garnish

METHOD

Place Eggplant flesh side down on a lined baking tray. Place under broiler and cook until charred and flesh has softened.

Remove from broiler, and scoop out flesh with a spoon onto a cutting board. Roughly chop and transfer to a bowl.

Heat Canola Oil and Ghee on medium-high heat. Add Onions and cook until softened and slightly golden. Add Garam Masala, Chilli and Coriander Powders and sauté for 15 seconds or until fragrant. Add Garlic and Ginger, and sauté for an additional 15 seconds until softened and fragrant.

Add Tomatoes, and cook for 10-15 minutes until they have completely softened, and their raw flavour has cooked out. The tomatoes should be saucy and take on a deeper burnt orange colour, with the fat of the ghee and oil rising to the surface.

Then add Eggplant and salt to taste. Cook for an additional 5 minutes.

Remove from heat and garnish with fresh chopped Coriander. Serve alongside hot chapatis. enjoy! :)

MUSIC

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Видео Baingan ka Bharta (Smoky Eggplant Curry) канала Vijaya Selvaraju