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Friday, July 29, 2011

Baingan Bharata ( Roasted eggplant Curry)

Roasted Eggpalnt Curry

  • Mustard Oil - 2 tbsp
  • Eggpalnt - 1 large
  • Cumin Seeds - 1/2 tsp
  • Onion - 1, medium sized, chopped
  • Green Chillies - 2,finely chopped
  • Ginger Garlic paste - 1 tbsp
  • Tomato - 1, chopped
  • Frozen Green Peas - few (optional)
  • Chilly powder - 1 tsp
  • Coriander powder - 2 tsp
  • Garam Masala - 1 tsp
  • Coriander leaves for garnishing
Roasted Eggplant Curry
  • Grease the eggplant with oil and roast the eggplant directly over the flame or grill in oven. Keep turning the eggplant till the skin is charred and cooked.
  • When done allow it to cool completely and then peel the skin and mash the pulp and keep aside.
  • Heat the wok, pour mustard oil, when hot, add cumin seeds and when they crackle add the chopped onions and fry for few minutes.
  • Add green chilles, ginger garlic paste and again fry for few seconds.
  • Next add the chopped tomatoes, green peas, chilly powder, coriander powder and garam masala and cook till the oil separates. Stir often in between.
  • Then add the mashed eggplant and salt and mix well and cook in low flame for another one minute and turn off the heat.
  • Garnish with coriander leaves and serve with rotis or Rice.
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