Baingan ka Bharta | Vegan eggplant curry | Roasted Aubergine Curry is vegan, gluten free, Indian, Punjabi style curry that is prepared by mashing/mincing grilled or fire roasted eggplant with onion, tomatoes spices and herbs.
Course Main course, Lunch
Cuisine Indian
Keyword Baigan ka bharta, Baingan bharta, Bhartha, Indian veg recipes for lunch, vegan eggplant curry
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Servings 2
Author Lata Lala
Ingredients
1Round big BainganBrinjal/eggplants/Aubergine
4garlic cloves
1tspfinely chopped ginger
3Tomatoeschopped
1Onionbig sized, finely chopped
2Green chillies
1/4tspturmeric powder
1/2tspred chilly powder
1tspCoriander powder
Salt as per taste
2tspCoriander leaves
3tspOil
Instructions
Wash the Brinjal, pat dry, apply oil all over on outer cover of brinjal.
Roast it on high gas flame and keep turning it all over at the regular intervals until the skin is blackened and the eggplant collapses.
Once done, let it cover and cool down. The trick of covering it creates steam and makes it easier to peel off the skin
Once cooled down completely, peel the black skin, trim the stem part, mash it with fork. Remove the seeds if any.
Now heat oil in Kadahi/pan, put finely chopped onions. Add salt, saute it until translucent.
Next add minced garlic, ginger and green chilies. Keep cooking it until the color of the onions is golden brown.
Once onions are browned, add turmeric powder, coriander powder and red chili powder. After that add tomatoes.
Saute on medium heat so that tomatoes are cooked properly. Add roasted and mashed eggplant and cook everything well
Cover the lid n let it simmer for 5 to 7 minutes, keep stirring in between. If required sprinkle some water over it.
Keep cooking until it starts leaving oil on sides. Lastly garnish with fresh green coriander leaves.