REAL INDIAN EGGPLANT CURRY - CHARCOAL ROASTED BAINGAN BHARTA


REAL INDIAN EGGPLANT CURRY

real-indian-eggplant-aubergine-curry-charcoal-roasted

I fell in love with this very beautiful recipe, during my travels in North India.

In Punjabi it is also known as Baingan Bharta ( -just in case you want to order it next time at your favourite Indian restaurant). This North Indian recipe is a delicious and smooth curry with simple ingredients and only little spices. The aubergine is roasted and then cooked with onion and tomato having an aromatic smoky taste.

You do not need make ingredients or spices to make the Indian Eggplant Curry. What is important though is the preparation which gives it the unique smoky taste. I will show you how to make it at home. 

The next time you do not know what to cook for you/your family or friends, make this recipe and you will be the star of the party surprising anyone - I promise!


ALL YOU NEED:

all-you-need-baingan-bharta

veggies

&

spices


INGREDIENTS:

VEGGIES

  • 3 red onion, chopped
  • 2-3 tomatos, chopped
  • 2 large eggplant/aubergines, washed 
  • 1 teaspoon of garlic, chopped
  • 1 tablespoon of ginger, chopped
  • 1-2 green chilli chopped
  • one tablespoon of coriander, chopped
  • 2-3 tablespoons ghee or good vegetable oil (I like to use canola oil)

SPICES

  • 1/2 teaspoon of red chilli powder (makes great red colour)
  • 1/2 teaspoon of garam masala
  • 1 teaspoon of sea salt
  • optional: 1/2 teaspoon of cumin seeds/jeera

THIS IS HOW YOU MAKE IT:

  1. First you prepare the eggplant. Place them over your cooktop (If you use a gas cooktop, that's great you can directly place them on a gas flame. If you are not so blessed and have to cook by using an ordinary electro hotplate you need a little grill grid.)
  2. You will roast the eggplant until they are REALLY black. The outside skin needs to be REALLY black. Like the charcoal of your summer BBQ. If you are unsure, let it roast longer. You want the eggplant to be really soft and mushy from the inside.
  3. Next, place the eggplant in a bowl and add water to let it cool. Then you can simply peel off the smoky skin with your hands. 
  4. Then you cut them in fine pieces or you mush them (with your hands, a spoon or whatever you can find).
  5. Next thing, you throw your pan on the stove and add the oil or ghee. 
  6. If you are not a fuzzy cook throw it in all in the pan and cook until soft.

(I am more fuzzy about the taste and cook it in steps, first I add the ginger to the hot oil and let it fry for a bit, then I add garlic let it fry again for 1 minute, and THEN I add the onions.)

  1. Add the chopped tomatoes and cook together until nicely soft. Have a look at the picture below. The aroma starts to be appear when the oil is being released from the curry. 
  2. Add the eggplant and cook for another 6-8 minutes until well combined. Let cool  for 5-10 minutes before serving.
  3. Eat with roti or rice.

Roast the Eggplant

Here you see how well roasted you want it to be. Cool in water to peel the burned skin off.

Peel and cut/mash into fine pieces

Get started with the gravy. Onion, ginger, garlic, chilli, tomatoes gives a nice aroma to the smoked eggplant.

Fry all together until the oil is released again.

When the gravy is cooked, add the smoked eggplant mash and cook again for a few minutes.

And VOILA. 

this is the tasty result:

What a taste explosion!

So worth a try!


Great to serve with basmati rice or for the more advanced cooks around this blog, with chapati/roti.

Serve with roti or rice and

share with your daal-lings.

This recipe is a bummer1

It is a definite 5* Star recipe. And my new favorite way to use eggplant - I simply love the combination of veggies. Try it!


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