Easy Baingan Bharta (fire roasted eggplant curry) #indianrecipe #dinner

Baingan bharta is a smoky-enhanced curry made by pounding fire-simmered eggplants and cooking them in a rich onion-tomato sauce. A mainstream North Indian dish, Baingan bharta combines well with roti or rice.

On the off chance that you are in India and somebody lets you know "Bharta bana dunga", you most likely should run for your life. The word bharta implies pummeling into a bloody mess. On account of this formula, the eggplant is being thrashed into a bloody mess to make this flavorful tasting Bhaingan bharta.

This straightforward veggie lover eggplant formula includes broiling eggplants or brinjal either over gas or stove. The skin is then stripped off and the substance is cooked in an onion-tomato sauce prepared with flavors.

Also Try Our Recipe : crispy oven baked chicken breasts

Ingredients

• 2 large eggplants, ~ 2 pounds
• 1 tablespoon cumin seeds
• 2 tablespoons oil 
• 1-1/2 cups chopped onions
• 6-7 garlic cloves, minced 
• 1- inch piece ginger, grated
• 3 cups chopped tomatoes
• salt to taste
• 1 tablespoon coriander, dhania powder 
• 1 tablespoon cumin, jeera powder
• 1 tablespoon chili powder
• a teaspoon turmeric powder
• 1/2 tablespoon lime juice
• 2 teaspoons sugar
• 1 teaspoon garam masala

Instructions

1. Cover the eggplant completely with foil and place it on a gas stove over medium heat.
2. Turn it frequently using tongs and roast them till the skin is completely charred (approximately 20 minutes) and the insides turn soft and cave in. Let it cool.
3. Peel the eggplants. Remove the seeds and mash it well. [ see note for directions to grill eggplant in an oven].
4. Heat oil in a wok over medium heat and add cumin seeds. When they start to splutter, add onions. Fry the onions till they turn soft and translucent (approximately 10 minutes).
5. Add ginger and garlic and saute it with the onions for a minute or so. Add tomatoes and continue frying them till they are soft and mushy, and oil begins to leave the sides of this onion-tomato base.
6. Add salt, cumin powder, turmeric, coriander and chili powder to this mixture and mix well. Add the mashed eggplant along with lime juice, sugar, and garam masala and mix it well. Let it cook for 10 minutes before switching off heat.
7. Serve hot garnished with coriander, onions and freshly squeezed lemon juice. Goes well with rotis or naan.

For More Details : bit.ly/3fnMuCa

Read More Our Recipe : 3 Ingredient Fruit Cake