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VEGAN BAIGAN KA BHARTA
Ingredients
- 2 medium-sized eggplants
- 1 onion finely chopped
- 2-3 cloves of garlic minced
- 1- inch piece of ginger grated
- 2-3 green chilies finely chopped
- 1/2 tsp of cumin seeds
- 1/2 tsp of turmeric powder
- 1 tsp of coriander powder
- 1 tsp of garam masala powder
- 1/2 tsp of red chili powder
- Salt to taste
- 2 tbsp of oil
- Chopped coriander leaves for garnish
Instructions
- Preheat your grill or oven to 200°C/400°F. Pierce the eggplants with a fork in several places, and place them on a baking sheet or directly on the grill grates. Roast them for about 20-25 minutes or until they are completely cooked and the skin is charred. Let them cool down.
- Once the eggplants are cool, remove the charred skin and mash the flesh with a fork or a masher. Set it aside.
- In a skillet or kadhai, heat the oil over medium heat. Add cumin seeds and let them splutter.
- Add the chopped onion and sauté until they turn translucent.
- Add minced garlic, grated ginger, and chopped green chilies. Sauté for 1-2 minutes.
- Add the turmeric powder, coriander powder, garam masala powder, red chili powder, and salt to taste. Mix everything well.
- Add the mashed eggplant to the skillet and mix well. Cook for 5-7 minutes or until everything is well combined and heated through.
- Garnish with chopped coriander leaves and serve hot with roti or rice.
Notes
NUTRITIONAL FACTS:
Calories: 90 | Total Fat: 5g | Total Carbohydrates: 11g | Dietary Fiber: 5g | Protein: 2g
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