Cooking Index - Cooking Recipes & IdeasBaingan Ka Bharta (Mashed Roasted Eggplant) Recipe - Cooking Index

Baingan Ka Bharta (Mashed Roasted Eggplant)

Cuisine: Indian
Courses: Vegetarian
Serves: 1 people

Recipe Ingredients

1 tablespoon 15mlEggplant (large)
2 tablespoons 30mlOil - (to 3)
1 teaspoon 5mlGinger - finely chopped
2   Onions - finely chopped
2   Tomatoes - finely chopped
1/2   Lime - juice of
1/4 cup 59mlFrozen peas - defrosted
  Salt - to taste
1 teaspoon 5mlCumin powder
1/2 teaspoon 2.5mlRed chile powder
1 tablespoon 15mlCoriander powder
1 teaspoon 5mlGaram masala
2 tablespoons 30mlCoriander leaves - for garnish

Recipe Instructions

On a medium flame, roast the eggplant until charred completely, turning occasionally. You may also char the eggplant under a hot grill.

Place in a bowl; cover with cling film allowing the eggplant to sweat. Remove the charred skin. Sweating helps to remove the skin easily. Run the eggplant under water to remove any bits of charred skin. Mash the eggplant into a pulp.

In a wok or heavy skillet, heat oil. Add the onions, and cook until they become brown. Add the chopped ginger, coriander, cumin and red chile powders. Add the tomatoes and fry until oil leaves the sides of the pan.

Add the eggplant pulp, peas, lime juice and salt to taste. Stir. Cover and cook on low heat until peas are cooked. Garnish with garam masala and coriander leaves. Serve with any Indian bread.

Indian Regional Cooking by Sumana Ray


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