Baingan Bharta (Eggplant Curry) Recipe

This is a popular vegetarian dish from Indian cuisine.
Total time: 30 min Prep time: 16 min

Ingredients:

• 1 large eggplant
• 2 tablespoons vegetable oil
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 medium onion, thinly sliced
• 1 tbsp ginger garlic paste
• 1 tbsp turmeric powder
• 1 tbsp red chili powder
• 1 tbsp coriander powder
• 1 tomato (diced)
• 1 /2 cup finely chopped green chili
• 1 teaspoon salt
• 1/2 cup finely chopped cilantro
• 1 /2 cup finely chopped cashew nuts (optional)

Preparation:

1. Rub whole eggplant with oil and cook this in microwave for 16 minutes until it is tender (put it on a microwave safe dish). If you are using an oven, preheat the oven at 400 degrees F and bake it for about 45 minutes turning the sides every fifteen minutes. Be sure to first put the eggplant in an oven safe shallow bowl or a cookie sheet.
2. When the eggplant is become tender, let it cool and peel off the skin then chop the eggplant in small pieces and keep aside.
3. Heat 1-2 tablespoon oil in a saucepan adds cumin and mustard seeds let it sizzle add thinly sliced onion and ginger garlic paste. Saute this for 5 minutes. Wait until this becomes reddish. (Don't let this burn).
4. Now add tomato, coriander powder, turmeric, red chili, and salt and let it cook for a few minutes until tomato has started leaving the oil. Add eggplant let it cook on medium heat keep stirring the eggplant and mashing the eggplant as it cooks.
5. Cook for about 8 to 10 minutes. Add green chili, chopped cashew nuts and fresh cilantro to the eggplant and mix it gently. Serve hot with rice, rotis, paranthas, or naan. Enjoy!