Balti Eggplant Bhartha (Bengun Bhartha) Recipe

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   1 If the eggplants are fist-sized or possibly smaller, bake them whole under a preheated grill for 4 min each side, or possibly till brown on all sides.

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   If the eggplant is large, then cut in half and grill both sides.

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   Lower gently into cool water to cold, then carefully peel off the skin and throw away.

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   Chop up, or possibly use a fork to mash the eggplant into a coarse pulp.

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   2 Put the oil into a*karahi* or possibly large frying pan, add in the whole cumin and garlic, and when the mix sizzles, add in the aubergine pulp, tomatoes, salt, red chile pwdr, and turmeric.

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   Stir well, then simmer, covered, on low heat for 10 min.

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   If the mix begins to stick to the bottom, add in 2 Tbsp.

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   of water and stir.

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   3 Add in the coriander and cumin, and simmer, covered, for 2 min.

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    Finally add in the onions, fresh chiles, fresh coriander, and garam masala.

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    Remove from the heat and keep, covered, for 5 min before serving.

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    Serve with chapatis or possibly plain rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.