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Eggplant Curry (Baingan Bharta)
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.
Ingredients
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
Directions
Preparation:10min ›
Cook:35min ›
Ready in:45min
- Pre heat oven to 190C.
- 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.
- Heat oil in a medium saucepan over medium heat. Add cumin seeds and onion. Cook and stir until onion softens, about 5 mionutes.
- Add the garlic, ginger, curry powder, and tomato to the saucepan and cook about 1 minute.
- Stir in yogurt. Mix in the eggplant and green chilli, and season with salt. Cover, and cook for 10 minutes over high heat.
- Remove cover, reduce heat to low, and continue cooking about 5 minutes. Serve garnished with the coriander.
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Reviews and Ratings
Global Ratings:
(499)
Reviews in English (348)
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