Eggplant Curry - Baingan Bhartha – a delicious recipe with eggplant, onions, tomato, ginger garlic, oil, cumin seeds. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
So first cook the eggplant in oven pre heated to 380 degrees for about 30 -45 mins. Keeping looking in between to avoid burning. Keep aside when cooked.
2
Grind tomato, ginger garlic paste, chilli, garam masala powder, turmeric powder into a nice puree. This will give the gravy a thick and a nice flavor.
3
Now in a pan heat oil and add cumin seeds. First add onions and fry till it becomes transparent. Then add chopped tomato and keep frying for 3 mins untill tomato is almost cooked.
4
Now add the tomato puree, salt and let it boil for some time till the oil sperates from mixture and the raw smell fades. Add water if necessary.
5
Thats it! Its amost over. Now mash the eggplant and add it to the gravy and let it cook for about 5 mins till everything blends well.
6
Garnish with corriander. Add extra butter on top if you are not weight conscience.
98
kcal
Calories
8
g
Fat
7
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 eggplant, 1 onions finely chopped, 2 tomato 1 chopped and 1 for grinding, 1 teaspoon ginger garlic paste, and more.
Yes, Eggplant Curry - Baingan Bhartha falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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