Baigan Bhartha (Eggplant/Aubergine)
Cook Time: 30 minutes
Prep Time: 10 minutes
Total Time: 40 minutes
Description: This delightful and spicy Indian vegetarian eggplant curry is perfect for pairing with rice or Indian bread, offering a rich blend of flavors that will transport your taste buds straight to India.
Recipe Category: Spreads
Keywords: Onions, Vegetable, Asian, Indian, Low Protein, Low Cholesterol, Healthy, Spicy, < 60 Mins, Stove Top
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggplants | 3 1/2 medium |
| Ghee | 3 tablespoons |
| Cumin Seeds | 1 teaspoon |
| Onion | 1 large, diced |
| Ginger | 1 inch, grated |
| Garlic | 1 clove, minced |
| Diced Tomatoes | 1 cup |
| Green Chilies | 1, chopped |
| Garam Masala | 1/2 teaspoon |
| Red Chili Powder | 1 teaspoon |
| Salt | To taste |
| Peas | 1/2 cup |
| Cilantro | 1/4 cup, chopped |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 241.5 kcal |
| Total Fat | 10.8 g |
| Saturated Fat | 6.2 g |
| Cholesterol | 24.6 mg |
| Sodium | 199.7 mg |
| Total Carbohydrates | 37 g |
| Dietary Fiber | 16.1 g |
| Sugars | 15.9 g |
| Protein | 6.2 g |
Instructions
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Preparation of Eggplants: Start by pricking a few holes in the eggplants to allow steam to escape while grilling. Place them on a hot grill, turning occasionally until they are thoroughly charred and soft inside, which usually takes about 15 to 20 minutes.
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Collecting the Pulp: Once the eggplants are done, remove them from the grill and allow them to cool slightly. Carefully collect the charred pulp from inside the eggplants, discarding the skin. Roughly chop the pulp to incorporate into the dish.
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Sautéing Spices: In a large pan, heat the ghee over medium heat. Once hot, add the cumin seeds and sauté them until they become fragrant, which should take about 30 seconds.
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Cooking Aromatics: Add the diced onions to the pan and fry until they turn golden brown, approximately 5 to 7 minutes. Then, incorporate the grated ginger and minced garlic, cooking for an additional 3 minutes until the mixture is fragrant.
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Adding Tomatoes and Spices: Stir in the diced tomatoes, chopped green chilies, red chili powder, garam masala, and salt. Cook this mixture on low flame for about 10 minutes until the tomatoes are soft and well blended.
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Incorporating Eggplant: Add the prepared eggplant pulp to the pan, stirring well to combine all ingredients. Allow it to cook for another 5 minutes, letting the flavors meld together beautifully.
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Final Touches: Toss in the peas and gently mix. Garnish with fresh cilantro leaves just before serving.
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Serving Suggestions: Serve this delicious Baigan Bhartha hot, accompanied by your choice of roti, naan, phulka, chapathi, or paratha, enhancing your meal with the perfect Indian flatbread.
Enjoy the ultimate experience of flavors with this classic dish, making every bite a delight!
