Eggplant Curry (Baingan Bharta)

    45 minutes

    This is a great tasting and spicy eggplant curry. You can peel the eggplant or use it with the skin on. Serve this garnished with chopped coriander and a raita on the side.

    492 people made this

    Serves: 4 

    • 1 large eggplant
    • 2 tablespoons vegetable oil
    • 1 teaspoon cumin seeds
    • 1 medium onion, peeled and thinly sliced
    • 1 garlic clove, crushed
    • 1 ,2 cm piece ginger, peeled and finely chopped
    • 1 tablespoon curry powder
    • 1 tomato, diced
    • 125ml (1/2 cup) natural yoghurt
    • 1 green chilli, finely chopped
    • 1 teaspoon salt
    • 1/4 bunch coriander, finely chopped

    Preparation:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Pre heat oven to 190C.
    2. Place eggplant on a medium baking sheet. Prick all over with a fork and bake in preheated oven for 20 minutes or until tender. Remove from heat, cool, peel, and chop.
    3. Heat oil in a medium saucepan over medium heat. Add cumin seeds and onion. Cook and stir until onion softens, about 5 mionutes.
    4. Add the garlic, ginger, curry powder, and tomato to the saucepan and cook about 1 minute.
    5. Stir in yogurt. Mix in the eggplant and green chilli, and season with salt. Cover, and cook for 10 minutes over high heat.
    6. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Serve garnished with the coriander.

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    Reviews in English (349)


    I used Garam Marsala not curry powder I also used long thin eggplants Added 1/2 a cup extra yoghurt and 2 chilies Tasted divine Tasted authentic Or so my nepalese husband thought😁  -  02 Nov 2017


    I totally love this, super yummy it's hard to think it's good for you  -  15 Jul 2013


    I thought the yoghurt made the texture a bit strange, but very healthy. Coconut milk/cream could be an option, but not as healthy.  -  08 Sep 2009