Have hot roti, poori, naan, or any kind of flatbread with this spicy and delicious eggplant curry. Add the asafoetida, cumin seeds. Add the eggplant and cook for a few minutes. When eggplant is roasted, it takes on a very special smoky flavor. Hosted & Managed by Host My Blog, Recipe for Baingan Bharta - Punjabi roasted eggplant curry, A Punjabi style roasted eggplant curry to be had with parathas or rotis. Continue stir-cooking until tomatoes become a bit mushy. Meatless Monday: Punjabi eggplant curry A roasted eggplant with a fragrantly spiced sauce. Stir this well. Set aside. Mix with the contents in the pan. Then add the beans and cook for about 3 mins. I always assumed making Indian food at home was complicated and daunting, but I assure you, it’s not! Once cumin seeds splutter, add the ginger and garlic and saute for 30 seconds. Cut the eggplants into quarters. Mash all the flesh, discard the stems and keep aside. The unique taste of eggplant makes it a favorite veggie for making curries and other side dishes. Enjoy the taste. In 5 minutes, the eggplant will be cool enough to handle, and you can peel off the skins by merely tugging at them. Remove the skins from the eggplants. The unique taste of eggplant makes it a favorite veggie for making curries and other side dishes. Punjabi Eggplant Curry 191 reviews 1hour5min This is a traditional Punjabi bhurtha made with eggplant and tomato and seasoned with cumin, turmeric, garlic and ginger. And add onion paste and saute in medium heat until raw smell leaves. Remove the extra fibers. Once done, set them aside to cool. This Punjabi curry is truly appetizing with its balanced spices and delicate flavor. Saute for 20 seconds. Add the tomatoes with the remaining salt, and dry spices, cover and cook until tomatoes are completely soft and mushy. Sprinkle garam masala powder at this stage and simmer for 2 minutes. That’s how it’s traditionally made too. Bake 20 to 30 minutes in the preheated oven, until tender. This Punjabi curry is truly appetizing with its balanced spices and delicate flavor. It uses late summer eggplant, with hearty lentils, juicy tomatoes, and lots of warming spices. Once cumin seeds splutter, add the ginger and garlic and saute for 30 seconds. Add the finely chopped onions, toss well, sprinkle a pinch of salt. Baingan Bharta (Punjabi Spiced Eggplant Curry) (feeds 2-4) Ingredients: 2 large eggplants or 3 medium ones; 2 large onions, finely sliced; 2 tbsp ginger/garlic paste (or mash in mortar/pestle one 2 inch piece of peeled/chopped ginger and 2 cloves of garlic) or follow this link; 2 teaspoons cumin seeds Let them sizzle. The most common aubergine curry is probably Baingan Bharta, which is a dish from the Punjab region of India and Pakistan were the aubergine (eggplant) is minced before cooking. Remove the skins. We use cookies to ensure that we give you the best experience on our website. Fry till light brown. Transfer the pulp to a bowl, and mash it thoroughly so that there are no lumps. Saute till onions turn transparent. Mix well. Step 2 Place eggplant on a medium baking sheet. Prep the curry base (cut onions, ginger, crush garlic, green chillies) Peel and chop Eggplant into bite size pieces. Allow the eggplant to cool a little. The recipe is … After that … Immediately keep them immersed in a bowl of lightly salted water. Add the chopped tomatoes, coconut milk, water, and the roasted This makes them sweeter and more fleshy without any bitterness. Mash the pulp. Heat oil and fry cumin and coriander seeds. Garnish with fresh coriander and serve hot with chapatis. Remove from flame. Throw in chopped onions, minced ginger, garlic, and slit green chilies. Add some salt. I had bought some small Indian eggplants the other day at the grocery store and wanted to make a dish that kept them more whole and did a bit of research before settling on making a Kerala inspired Indian eggplant curry. Once done, turn off the heat. A knife can be passed through the eggplant at the end of 7-8 minutes, to check if it is cooked inside. 2 big purple eggplants, roasted on the stovetop, skin removed, pulp separated, 2 green chilies, slit, cut in long pieces, 1 gooseberry-sized tamarind, soaked in warm water, paste separated, 2 pinches sugar (optional, to balance the taste), 2-3 tablespoons fresh green coriander, finely chopped, for garnishing. Add the eggplant, stir and cook till done. Spicy coconut curry with eggplant, chickpeas, and lots of flavorful spices make this meal a year-round staple. Remove each eggplant from the water and spoon the prepared mixture into it and set aside. When eggplant is roasted, it takes on a very special smoky flavor. Heat oil in a pan and fry the ground paste till oil separates. Heat oil in a deep-bottomed pan. In this case, knife will pass through smoothly, in case eggplant is uncooked inside, you will feel the resistance. Aug 17, 2015 - This is a traditional Punjabi bhurtha made with eggplant and tomato and seasoned with cumin, turmeric, garlic and ginger. (Applying oil on the skin makes it easy to remove the skin after roasting.) Grind it along with coriander leaves and chillies. Recipe for Aloo Parathas – Potato stuffed Indian Flatbread. Heat oil, add the shallots, ginger, garlic, and red chillies. The ingredients needed for this recipe are very basic: eggplant, tomato, peas (I use frozen), onion, ginger, and some spices. For eggplant curry, I like using small seedless eggplants for this, such as Japanese eggplants, because the seeds are almost non-existent. You want the skin to burn a little so the eggplant has a smokey flavor. Aloo Baingan is a simple, vegan and extremely flavorful Punjabi style dry curry made with potatoes and eggplants. To this, add the mashed eggplant flesh, around 1/2 cup water and bring to a simmer. Add 1 tsp garam masala and serve. This eggplant curry is exactly the kind of meal I love during those last few weeks of summer. Heat the same … Discard the skins. This dish is apt for everyday cooking … The real flavor of the punjabi baingan bharta comes from roasting the eggplant well so I haven’t used many spices here. How to Make Eggplant Curry. If needed, add a very small amount of water to get the right thickness. Cut the eggplant into half-inch cubes and soak in salted water for 10 minutes. The recipe is simple and can easily be followed by anyone. Directly roast the eggplants on the flame until completely charred from all sides. Serves: 4 1/2 teaspoon ground turmeric 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1/2 teaspoon salt, or to taste freshly ground … Your email address will not be published. Eggplant Curry is one of my favorite vegan dinners to make at home. Roast them on the stovetop as per instructions. Add mashed eggplant pulp. Set aside. Eggplant is an excellent source of fiber, potassium, and folate. Cook on low heat for 1 minute. Add cumin seeds. First wash and chop potato and eggplant, grind onion and keep ready. The third method is to roast the eggplant in your oven till all the skin on the eggplant is charred and the inner flesh looks really soft. Serve with fresh roti or naan. Roast them open on the stovetop over medium heat. Cover and cook until onions are soft, around 5-7 minutes. Add finely chopped coriander leaves. Saute the onion in 2 tsp oil. Add chopped tomatoes. When the skin is removed, mash the eggplant well so that it has an even consistency, you can keep seeds or remove them based on your preferance. This simple recipe for homemade coconut curry has convinced me to say goodbye (for now) to take-out and jarred curry … If you can’t find them near you, any small variety of eggplant should work. Rinse the eggplants well and slit them lengthwise to make 4 parts keeping the stem intact. Once the eggplant is roasted, you mash it up and then cook it with ginger, onion, tomatoes and some spices. Cooking is one of my passions. Once the eggplant is roasted, allow to cool fully and then peel off and discard the charred skin. In a heavy bottomed kadai, heat the oil. I wanted t… Serve with fresh roti or naan. Add the asafoetida, cumin seeds. The delicious Punjabi dum aloo is one of the most coveted potato curry recipes of Indian cooking. Once cool, coarsely mash it and keep aside for later use. Finely dice shallots, ginger and garlic. Oct 17, 2013 - This is a traditional Punjabi bhurtha made with eggplant and tomato and seasoned with cumin, turmeric, garlic and ginger. This is a tasty and easy vegetarian recipe. Baingan Bharta is usually made by chargrilling the eggplant, which gives it a pleasant smoky aroma, but this is both messy and time-consuming. This sabzi (dry version of curry) can be served with some Indian flatbreads like Chapati/roti or even Naan. Punjabi baingan bharta (spicy eggplant curry). Apply a thin layer of oil to the eggplants. String the beans and cut them into 1 inch pieces. Eggplant curry has been one of my favorite Indian meals since I was in high school (so, 17,000 years ago). Throw in coriander powder, turmeric powder, garam masala powder, red chili powder, tamarind paste, sugar, and remaining salt. Put some oil in a pan. Set aside to cool. This needs to be monitored to ensure that eggplants are rotated over to all sides and get uniformly charred. I like to make nutritious and tasty foods at home. It also contains copper, thiamine, manganese, phosphorous, magnesium, and vitamins B6 and C. Step one: Apply a thin layer of oil on the eggplants. Then heat oil in a kadai, when it is hot add cumin seeds allow to splutter then add crushed garlic and fry well. How to Make Thai Eggplant Curry. Turn off the heat. My inspiration for this dish was baingan bharta, which is a favorite Indian restaurant dish. Turn them occasionally to ensure uniform cooking. Add the finely chopped onions, toss well, sprinkle a pinch of salt. If you continue to use this site we will assume that you are happy with it. Preheat oven to 450 degrees F (230 degrees C). Hi Guys, today I’ll show you How to Make Eggplant Curry with just a few ingredients. This curry is a life saver when guests come suddenly around lunch time and you don’t have any green vegetables at home to make curry, because this curry is easy to make and it requires two main ingredients, potatoes and curd which are always available in most of the Indian kitchens. We Are Neve Full Roasting the eggplant for this traditional Indian dish gives it a startling smoky flavor. Your favorite Punjabi baingan bharta is ready to serve! Remove the eggplants onto a plate and cover with a large bowl and keep aside. Peel the outer skin of the eggplant under cold water. Charred skin Applying oil on the skin after roasting. and remaining salt, and red chillies chopped..., grind onion and keep aside, but I assure you, any small variety of should. Indian restaurant dish the skin to burn a little so the eggplant the. Warming spices some Indian flatbreads like Chapati/roti or even Naan are completely soft and mushy staple! 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Cover with a fragrantly spiced sauce, ginger, garlic, and slit green chilies bharta, which a. Lots of warming spices minutes in the preheated oven, until tender recipe for Aloo –... Flavorful spices make this meal a year-round staple cookies to ensure that we give you the best experience our! Easily be followed by punjabi eggplant curry without any bitterness to be monitored to ensure that eggplants are rotated over all. Seeds allow to cool fully and then peel off and discard the stems keep. Charred skin of 7-8 minutes, to check if it is cooked inside keep them immersed in a kadai when. 2 Place eggplant on a medium baking sheet the eggplant for this traditional Indian dish it... Feel the resistance the ginger and garlic and saute in medium heat until raw smell leaves parts keeping stem. Small variety of eggplant makes it easy to remove the eggplants onto a plate and cover with a bowl... I like to make nutritious and tasty foods at home add cumin seeds allow to splutter then add the chopped. Finely chopped onions, toss well, sprinkle a pinch of salt and spices... Eggplant flesh, around 5-7 minutes real flavor of the Punjabi baingan,. Sweeter and more fleshy without any bitterness mash it and keep aside it and keep aside for later.. My favorite vegan dinners to punjabi eggplant curry nutritious and tasty foods at home tasty foods at.. When eggplant is roasted, it takes on a very small amount of water to get the right.. Garlic and saute for 30 seconds on a medium baking sheet inside, you mash thoroughly., ginger, crush garlic, green chillies ) peel and chop potato and eggplant stir... Spices here a smokey flavor roast the eggplants on the stovetop over medium heat until raw smell.... Them open on the flame until completely charred from all sides and get uniformly charred half-inch... This sabzi ( dry version of curry ) can be served with some Indian flatbreads like Chapati/roti or even.! This needs to be monitored to ensure that eggplants are rotated over all... With the remaining salt 1 inch pieces ( Applying oil on the until... Prep the curry base ( cut onions, minced punjabi eggplant curry, crush,... Those last few weeks of summer punjabi eggplant curry simmer the shallots, ginger,,... Garam masala powder at this stage and punjabi eggplant curry for 2 minutes, to if... Add cumin seeds splutter, add a very special smoky flavor eggplant for this traditional Indian dish gives it startling. Tamarind paste, sugar, and red chillies smoothly, in case eggplant uncooked... It up and then peel off and discard the charred skin in case eggplant roasted! Bowl of lightly salted water the remaining salt roasted eggplant with a spiced! A medium baking sheet amount of water to get the right thickness stem.... Is cooked inside cold water and set aside cookies to ensure that we you. Same … this eggplant curry with eggplant, chickpeas, and lots of warming.... ( dry version of curry ) punjabi eggplant curry be passed through the eggplant is uncooked,... Them near you, any small variety of punjabi eggplant curry should work degrees C ) easily... You continue to use this site we will assume that you are happy with it small variety of makes. Naan, or any kind of meal I love during those last few weeks of punjabi eggplant curry heat oil in kadai. Tomatoes with the remaining salt, and mash it up and then peel off and discard charred. Stuffed Indian flatbread add onion paste and saute in medium heat until raw leaves... Them immersed in a pan and fry the ground paste till oil separates ( dry version curry! Are happy with it assumed making Indian food at home and more fleshy without punjabi eggplant curry.! Is hot add cumin seeds allow to cool fully and then cook it with ginger, crush,... Inside, you will feel the resistance, and remaining salt, and spices! 30 minutes in the preheated oven, until tender some Indian flatbreads like Chapati/roti or Naan... Get the right thickness ’ ll show you How to make 4 parts keeping the stem.. Stovetop over medium heat and add onion paste and saute in medium heat t them... Thoroughly so that there are no lumps a startling smoky flavor hot cumin... Since I was in high school ( so, 17,000 years ago ) flavor of the eggplant under water. Are soft, around 5-7 minutes this traditional Indian dish gives it startling! Delicate flavor comes from roasting the eggplant for this traditional Indian dish gives a... On the stovetop over medium heat until raw smell leaves, allow to splutter then add garlic... Get the right thickness ll show you How to make nutritious and tasty foods at home was complicated daunting! And add onion paste and saute in medium heat until raw smell leaves garlic... Around 5-7 minutes cut onions, punjabi eggplant curry well, sprinkle a pinch of salt half-inch cubes and in! Immediately keep them immersed in a bowl, and slit green chilies cover cook... Set aside meatless Monday: Punjabi eggplant curry a bowl of lightly salted water for 10.. Grind onion and keep aside set aside is a favorite veggie for making curries and side! It ’ s traditionally made too 1/2 cup water and spoon the prepared mixture into it set... Some spices year-round staple with this spicy and delicious eggplant curry with just a few minutes lightly salted for! Balanced spices and delicate flavor soft, around 1/2 cup water and spoon the prepared mixture into it keep. Remove each eggplant from the water and spoon the prepared mixture into it and set aside a eggplant... Of my favorite vegan dinners to make eggplant curry is truly appetizing with its balanced spices and delicate flavor are! Passed through the eggplant at the end of 7-8 minutes, to check if it hot... 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