Baingan ka Bharta | Vegan eggplant curry | Roasted Aubergine Curry
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.
Servings 2
Ingredients
- 1 Round big Baingan Brinjal/eggplants/Aubergine
- 4 garlic cloves
- 1 tsp finely chopped ginger
- 3 Tomatoes chopped
- 1 Onion big sized, finely chopped
- 2 Green chillies
- 1/4 tsp turmeric powder
- 1/2 tsp red chilly powder
- 1 tsp Coriander powder
- Salt as per taste
- 2 tsp Coriander leaves
- 3 tsp Oil
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.
- Serve hot with Roti or paratha