Monday, September 26, 2011

Eggplant curry- Baingan ka Bharta


Small green Baingan 6 ( since I do not like to use the hybrid variety)
A pinch asafetida
¼ tsp mustard seeds
¼ tsp fenugreek seeds powdered (dana methi powder)
2 finely chopped onions
2finely chopped tomatoes
2 green chillies finely chopped
5-6 garlic cloves chopped fine
3-4 curry leaves
Salt to taste
1 teaspoon Kashmiri chilli powder
½ tsp coriander powder
¼ tsp turmeric
½ tsp garam masala powder
Coriander leaves finely chopped for garnish
3 tbsp mustard oil or sunflower oil

1) Wash and dry the brinjals. Apply little oil on them and one by one roast all of them on low flame by turning them all sides till they soften from inside and turn black on the outer side
2) Once done cool it and peel of the black skin
3) Mash the inner flesh and keep aside
4) Take oil in a pan, add asafetida and mustard seeds, after mustard seeds splutter add methi powder and then coriander powder, then add curry leaves green chillies and garlic,
5) Now add onions and sauté till it turns translucent,add chilli powder,turmeric  and tomatoes…cook until tender
6) Add the mashed baingan, add salt and cook for 7-10 minutes  on low,
7) Add garam masala , mix well, garnish with coriander leaves and serve hot.

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  1. thanks for visiting my blog and leaving a comment..u have a lovely space here...nice recipes n pics

  2. thank you for linking this delicious eggplant curry
    lovely site following you on google friends
    nice to meet you

  3. Just mouthwatering...looks so easy to prepare and delicious!


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