Chef #1047152's Note:
My Private Note
Units: US | Metric
- 1 big eggplant
- 1 small onion (finely cut)
- 1 big onion, fried to a brown onion paste
- 1 big tomato (finely cut)
- 1 cup peas
- 1/2 teaspoon turmeric powder
- 1 teaspoon chili powder, to taste
- 2 green chilies
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1 tablespoon ginger-garlic paste
- 3 -4 tablespoons cream
- coriander leaves (finely cut)
- 1Prick the eggplant nicely with the fork all over.
- 2Broil the eggplant in the oven(right under the broil) for about 7 minutes one side and anther 7 mins on the other side until the skin starts charring. Let it cool and remove the skin. Or roast it in a grill pan after peeling skin or burn it on the stove top. Keep the burnt eggplant in a ziplock bag and sweat it for easy removal of skin.
- 3Now start chopping this eggplant nicely into as small pieces as possible or until they are mashed nicely.
- 4Fry the onions in oil + ghee till it turns to golden color. Then add Ginger-Garlic Paste to it and fry for another minute.
- 5To this add tomatoes and all the rest of the masala's and fry for 2 more minutes until tomatoes are nicely cooked and mashed.
- 6Now to this add the mashed eggplant + 2 Tbsp of water and cook on light flame for about 5 more minutes until all the ingredients are nicely blended. Add cream. Garnish it with fresh coriander leaves.
- 7This dish goes very well with plain chapathi's or even rice.
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Nutritional Facts for Baingan Bartha
Serving Size: 1 (319 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 140.1
- Calories from Fat 37
- Total Fat 4.1 g
- Saturated Fat 2.3 g
- Cholesterol 12.4 mg
- Sodium 19.5 mg
- Total Carbohydrate 23.7 g
- Dietary Fiber 8.5 g
- Sugars 9.8 g
- Protein 5.1 g
The following items or measurements are not included: