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Baingan Bharta
| Main Ingredients | Brinjals |
| Cuisine | Punjabi |
| Course | Main Course Vegetarian |
| Prep Time | 26-30 minutes |
| Cook time | 21-25 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 1 kilogram eggplants (baingan)
- 3 tablespoons oil
- 1 teaspoon cumin seeds
- 3 medium onions, chopped
- 1½ inch ginger piece, chopped
- 2 green chillies, chopped
- 2 teaspoons red chilli powder
- Salt to taste
- 4 large tomatoes, chopped
- 2 tablespoons chopped fresh coriander leaves
Method
- Make small slits on the brinjals and insert garlic cloves into the slits. Place them on open flame and roast them till the skin gets charred completely and the brinjals become soft.
- Peel off the charred skin and chop the brinjals finely or mash them.
- Heat oil in a p an, add cumin seeds and sauté till they begin to change colour. Add onions and sauté till transluscent and soft.
- Add red chili powder and green chillies and sauté. Add tomatoes and a little salt and sauté pressing them till they turn pulpy.
- Add some of the coriander leaves and continue to sauté. Add the brinjal pulp and mix well and cook till it gets heated through.
- Garnish with the remaining coriander leaves and serve hot.
Nutrition Info
| Calories | 914 |
| Carbohydrates | 94.3 |
| Protein | 22.7 |
| Fat | 49.8 |
| Other Fiber | 80.1gm |
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