Baingan Bharta
Simple and delicious dish filled with smoky flavor of roasted eggplant.
Ingredients
| Eggplant/Aubergine | 300 Gram | |
| Vegetable oil | 3 Teaspoon | |
| Cumin seeds | 1 1/2 Teaspoon | |
| Onion | 1 Small , chopped finely | |
| Ginger | 1/2 Inch , julienned | |
| Chopped green chilies | 1/2 Teaspoon | |
| Red chili powder | 1/2 Teaspoon | |
| Tomatoes | 1 Small , chopped | |
| Salt | To Taste | |
| For garnish | ||
| Chopped coriander leaves | 1 Teaspoon |
Directions
GETTING READY
1. Wash, pat dry and prick aubergine. Roast over open flame or in a tandoor/preheated oven until the skin scorches and starts peeling off and aubergine start to shrink. Let it cool. You can cool them by dipping them in water. Remove skin and mash the pulp completely.
MAKING
2. In a pan, heat vegetable oil and add cumin seeds. Cook for half a minute and then add chopped onion. Sauté until onions become translucent.
3. Add ginger and chopped green chili. Cook for a minute. Add red chili powder.
4. Now add mashed roasted aurbergine. Cook for 4-5 minutes over medium heat, stirring continuously.
5. Add salt to taste and tomato. Cook on medium heat for 4-5 minutes or till oil separates.
SERVING
6. Garnish with chopped coriander leaves and serve hot.
Recipe Summary
Nutrition Facts
Serving size
Calories 155Calories from Fat 79
% Daily Value*
Total Fat 9 g13.8%
Saturated Fat 1 g5%
Trans Fat 0 g
Cholesterol
Sodium 213 mg8.88%
Total Carbohydrates 19 g6.3%
Dietary Fiber 7 g28%
Sugars 7 g
Protein 4 g8%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
