Baingan bartha Recipe ( eggplant curry )

Baigan Bartha (Mashed Eggplant Curry)

1/2 pound eggplant, washed
1/2 cup vegetable oil
1/4 onion, chopped
1/2 tomato, chopped
2 tablespoons ground garlic
2 teaspoons freshly ground ginger
1/4 teaspoon ground turmeric
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon garam masala
1/4 teaspoon fresh chopped cilantro
1/2 cup water

Preheat oven to 350 degrees.

Coat eggplant liberally with oil, then pierce eggplant with fork. Set in 8- or 9-inch square pan and bake in preheated oven 45 to 60 minutes or until very soft. Remove from oven and cool slightly. When cool enough to handle, remove skin from eggplant and discard.

Return eggplant to pan along with onion, tomato and all remaining spices except cilantro. Cook 10 minutes until onions are brown. Add water and cook another 20 minutes or until eggplant is very soft. Remove from oven and mix until very smooth. Garnish with cilantro. Serve as side dish with bread or rice. Makes 3 servings.

Check out this funny Sounding chef with his yummy recipe video for baingan bartha here

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