Baingan Bharta ( Eggplant curry)

 

 Famous Punjabi vegetarian dish to have with roti and rice. A spicy mashed eggplant curry with a smoked flavor .

 

Ingredients

• 2 big eggplants (around1/2 kg)
• 3 medium tomatoes chopped
• 2 medium onions chopped
• 1teaspoon ginger crushed
• 1 teaspoon garlic crushed
• 2 tbspoon ghee
• 2 tbspoon oil
• 1/2  teaspoon  cumin
• 1/4 teaspoon asafetida powder(hing)
• 1 teaspoon chilli powder
• 1 1/2 tsp coriander powder
• 1/4 teaspoon turmeric powder
• 1 teaspoon garam masala
• 3 green chillies
• 1 tbsp lime juce
• 3 tbspoon cream(optional)
• coriander leaves

Wash the eggplants and pat them dry . Rub little oil on them and prick with a fork on top of the eggplants . Cook them on direct flame for 5 -7 min until it becomes soft and evenly cooked . Take out the skin and seeds from the eggplants and mash it coarsely. In a pan heat oil and ghee, add hing and cumin . Fry onion, ginger, garlic, green chilies for 5 min .  Add chopped tomatoes along with spices and finally mashed eggplants. Cook in medium flame for 5 to 10 minutes . When the gravy is done add 3 tbspoon cream. Even though I mentioned cream as a optional ingredient this gives a very rich flavor to this dish . Switch off the flame and add lime juice and chopped coriander leaves. Serve with warm roti or nan.

 

Do Note

Cream can be substituted with cashew nut paste.