How to make Delhi-Style Baigan ka Bharta (Mashed Eggplant Indian Curry)

Baigan ka Bharta

Our Tandoor roasted eggplant sautéed on pan with mellow spices, is the most often licked dish by patrons. We would like to share the secrets with you for your DIY days!

Prep Time : 45-50 minutes

Cook time : 21-25 minutes

Serves: 4

Ingredients

◦ Eggplants  1 kilogram
◦ Green Peas 300 gram
◦ Oil  3 tablespoons
◦ Cumin seeds  1 teaspoon
◦ Onions chopped 3 medium
◦ Ginger  2 inch piece
◦ Green chillies chopped 2
◦ Red chilli powder  2 teaspoons
◦ Salt  to taste
◦ Tomatoes chopped 4 large
◦ Fresh coriander leaves chopped 1 1/2 tablespoons

 

Method

Step 1

Pre-heat oven to 400 Degrees Fahrenheit.

Step 2
Poke few holes all around the cleaned eggplants using a fork. Place eggplants on a foil lined baking tray or oven safe shallow bowl and apply bit of oil over them

Step 3
Bake for approx. 45 mins or until it's cooked properly. Do flip eggplants halfway through to ensure all sides are evenly cooked. Remove from oven and let them cool.

Step 4

Remove skin and mash the pulp completely. Heat oil in Indian wok. Add cumin seeds. Once cumin seeds turn brown, add onions, peas and sauté until onions are translucent.

Step 5

Add ginger , green chillies and cook for a minute. Add red chilli powder and mashed roasted eggplants. Cook for four to five minutes over medium heat, stirring continuously.

Step 6

Add salt to taste. Add tomatoes and cook on medium heat for four to five minutes or till oil separates.

 Step 7

Garnish with chopped coriander leaves, onion rings and serve hot.