Baingan Bartha is a special North Indian Curry. The speciality of this dish is the smoky flavour of the Eggplant that makes it a delicacy. This goes well with rotis, Phulkas, Nan, paratha or even with Rice.
Preparation time – 10 mins
Cooking time – 45 mins
Serves – 2
- Eggplant – 1 no (wahs and grease with 1 tsp oil)
- Oil – 1 tsp +2 Tbsp
- Cumin Seeds – 1 tsp
- Onion (Chopped) – 1 Cup
- Tomato (chopped) – 1 1/2 cups
- Ginger (minced) – 1 tsp
- Garlic (minced) – 2 tsp
- Green chillies (chopped) – to taste
- Coriander Powder – 1 1/2 tsp
- Cumin Spowder – 1/2 tsp
- Garam masala Powder – 1/2 tsp
- Turmeric powder – 1/2 tsp
- Salt – to taste
- Coriander Leaves (chopped) – 3 Tbsp
Preheat the oven to maximum possible temperature, place the greased eggplant in the oven and bake for 45 mins. Meanwhile lets do the curry base.
Heat the oil in a pan, add cumin seeds, fry for 15 secs, add in ginger, garlic, green chillies and fry for 30 secs.
Add in onion and cook till they are soft. Add the tomato and cook for 4 mins till they are moist juicy and soft and wilt completely. Spice this with coriander powder, cumin powder,Garam masala Powder and fry for 30 secs. Turn off the heat and wait for eggplant.
Once if the eggplant is baked, remove it from the oven, peel the skin off when it is cool to your touch. Chop it up and add this to the onion and tomato curry base. Add garam masala powder, salt, turmeric powder and cilantro and cook for 3 mins so that the eggplant absorbs all the flavours from the curry base.