Baingan Bharta (Eggplant Curry)
Fasting Recipes Budget Recipes Vegetables Vegetable Dishes Indian
This is what I'll eat all week, three times a day! Since winter I've been trying to make this recipe and couldn't get the seasoning right, but yesterday I finally cracked it.
Baingan Bharta is a chopped vegetable curry from the Punjab region. To imagine what it's like, think of it as an Indian eggplant spread. Its special taste comes from this fine, floral garam masala that reminds me of the elegance of a ras el hanout.
Ingredients
2 eggplants (800g)
1 large onion (about 200g)
1 green hot pepper (or more if you want a spicier dish)
4 garlic cloves
30g ginger
1 ripe tomato (about 150g; or 2 canned tomatoes)
2 teaspoons tomato paste
1/4 teaspoon ground cumin
1/4 teaspoon garam masala (recipe below)
5 tablespoons oil
Garam Masala
1.5 teaspoons ground cumin
1.5 teaspoons ground coriander seeds
1.5 teaspoons ground green cardamom
1 teaspoon ground black pepper
3/4 teaspoon ground fennel seeds
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground bay leaf
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
Servings: 2 (main course); 4 (appetizer)
How to prepare baingan bharta (eggplant curry)
- For the garam masala, just mix all the ingredients in a small jar. It makes more than you need for this recipe.
- Roast the eggplants in the oven or on the stovetop. Peel them and chop finely, as for eggplant salad, without draining the juice first.
- While the eggplants are roasting, do the following steps. In hot oil, add the finely chopped onion and the hot pepper cut into cubes. Sprinkle with a little salt. Sauté everything on low heat until the onion is very soft, but don't let it brown at all (about 15 minutes).
- Add the grated ginger and crushed garlic and sauté for 2 more minutes, until you smell a pleasant aroma coming from the pot.
- Add the grated tomato, tomato paste, and cumin and sauté everything for 5 minutes (until you see the oil collecting at the edge of the pot).
- Add the eggplant purée and garam masala and cook for 5 more minutes, stirring frequently so it doesn't stick to the bottom. Adjust salt to taste.
- Serve warm or at room temperature with Indian bread.
Sautéing onion until soft
Sautéing tomato and tomato paste
Adding the roasted eggplants
