Set aside to cool. 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. Finely dice shallots, ginger and garlic. Spicy coconut curry with eggplant, chickpeas, and lots of flavorful spices make this meal a year-round staple. Remove the skins from the eggplants. In a heavy bottomed kadai, heat the oil. This sabzi (dry version of curry) can be served with some Indian flatbreads like Chapati/roti or even Naan. If you can’t find them near you, any small variety of eggplant should work. We use cookies to ensure that we give you the best experience on our website. Mash the pulp. Remove the eggplants onto a plate and cover with a large bowl and keep aside. Sprinkle garam masala powder at this stage and simmer for 2 minutes. Once cool, coarsely mash it and keep aside for later use. Once done, turn off the heat. Eggplant Curry is one of my favorite vegan dinners to make at home. (Applying oil on the skin makes it easy to remove the skin after roasting.) This eggplant curry is exactly the kind of meal I love during those last few weeks of summer. Aloo Baingan is a simple, vegan and extremely flavorful Punjabi style dry curry made with potatoes and eggplants. And add onion paste and saute in medium heat until raw smell leaves. Throw in chopped onions, minced ginger, garlic, and slit green chilies. Let them sizzle. Add chopped tomatoes. 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. In 5 minutes, the eggplant will be cool enough to handle, and you can peel off the skins by merely tugging at them. Turn them occasionally to ensure uniform cooking. Cut the eggplant into half-inch cubes and soak in salted water for 10 minutes. Mix well. Saute for 20 seconds. Prep the curry base (cut onions, ginger, crush garlic, green chillies) Peel and chop Eggplant into bite size pieces. Remove the extra fibers. Grind it along with coriander leaves and chillies. Add the eggplant, stir and cook till done. Immediately keep them immersed in a bowl of lightly salted water. Add the asafoetida, cumin seeds. Remove from flame. Mash all the flesh, discard the stems and keep aside. This dish is apt for everyday cooking … It uses late summer eggplant, with hearty lentils, juicy tomatoes, and lots of warming spices. I wanted t… Then add the beans and cook for about 3 mins. Cut the eggplants into quarters. Meatless Monday: Punjabi eggplant curry A roasted eggplant with a fragrantly spiced sauce. My inspiration for this dish was baingan bharta, which is a favorite Indian restaurant dish. 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. Transfer the pulp to a bowl, and mash it thoroughly so that there are no lumps. Discard the skins. Hi Guys, today I’ll show you How to Make Eggplant Curry with just a few ingredients. I like to make nutritious and tasty foods at home. Add the asafoetida, cumin seeds. Remove each eggplant from the water and spoon the prepared mixture into it and set aside. This Punjabi curry is truly appetizing with its balanced spices and delicate flavor. Roast them open on the stovetop over medium heat. 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. Add the finely chopped onions, toss well, sprinkle a pinch of salt. Add 1 tsp garam masala and serve. Garnish with fresh coriander and serve hot with chapatis. Once the eggplant is roasted, you mash it up and then cook it with ginger, onion, tomatoes and some spices. Directly roast the eggplants on the flame until completely charred from all sides. Saute the onion in 2 tsp oil. Add some salt. Add the finely chopped onions, toss well, sprinkle a pinch of salt. That’s how it’s traditionally made too. Mix with the contents in the pan. Baingan Bharta is usually made by chargrilling the eggplant, which gives it a pleasant smoky aroma, but this is both messy and time-consuming. Cooking is one of my passions. It also contains copper, thiamine, manganese, phosphorous, magnesium, and vitamins B6 and C. Step one: Apply a thin layer of oil on the eggplants. You want the skin to burn a little so the eggplant has a smokey flavor. Add cumin seeds. Saute till onions turn transparent. 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. When eggplant is roasted, it takes on a very special smoky flavor. This needs to be monitored to ensure that eggplants are rotated over to all sides and get uniformly charred. Heat oil and fry cumin and coriander seeds. Throw in coriander powder, turmeric powder, garam masala powder, red chili powder, tamarind paste, sugar, and remaining salt. Add the tomatoes with the remaining salt, and dry spices, cover and cook until tomatoes are completely soft and mushy. Turn off the heat. If you continue to use this site we will assume that you are happy with it. Rinse the eggplants well and slit them lengthwise to make 4 parts keeping the stem intact. Heat oil in a deep-bottomed pan. Once the eggplant is roasted, allow to cool fully and then peel off and discard the charred skin. Punjabi baingan bharta (spicy eggplant curry). Stir this well. The recipe is … How to Make Thai Eggplant Curry. Enjoy the taste. Set aside. Once cumin seeds splutter, add the ginger and garlic and saute for 30 seconds. Remove the skins. Serve with fresh roti or naan. Roast them on the stovetop as per instructions. Your email address will not be published. Heat oil, add the shallots, ginger, garlic, and red chillies. The delicious Punjabi dum aloo is one of the most coveted potato curry recipes of Indian cooking. 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. For eggplant curry, I like using small seedless eggplants for this, such as Japanese eggplants, because the seeds are almost non-existent. A knife can be passed through the eggplant at the end of 7-8 minutes, to check if it is cooked inside. To this, add the mashed eggplant flesh, around 1/2 cup water and bring to a simmer. This is a tasty and easy vegetarian recipe. Fry till light brown. We Are Neve Full Roasting the eggplant for this traditional Indian dish gives it a startling smoky flavor. Eggplant curry has been one of my favorite Indian meals since I was in high school (so, 17,000 years ago). 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 … The ingredients needed for this recipe are very basic: eggplant, tomato, peas (I use frozen), onion, ginger, and some spices. Bake 20 to 30 minutes in the preheated oven, until tender. I always assumed making Indian food at home was complicated and daunting, but I assure you, it’s not! The unique taste of eggplant makes it a favorite veggie for making curries and other side dishes. Heat oil in a pan and fry the ground paste till oil separates. This Punjabi curry is truly appetizing with its balanced spices and delicate flavor. String the beans and cut them into 1 inch pieces. Have hot roti, poori, naan, or any kind of flatbread with this spicy and delicious eggplant curry. Set aside. Oct 17, 2013 - This is a traditional Punjabi bhurtha made with eggplant and tomato and seasoned with cumin, turmeric, garlic and ginger. The unique taste of eggplant makes it a favorite veggie for making curries and other side dishes. Once done, set them aside to cool. Eggplant is an excellent source of fiber, potassium, and folate. 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 In this case, knife will pass through smoothly, in case eggplant is uncooked inside, you will feel the resistance. Add the chopped tomatoes, coconut milk, water, and the roasted Put some oil in a pan. Your favorite Punjabi baingan bharta is ready to serve! This simple recipe for homemade coconut curry has convinced me to say goodbye (for now) to take-out and jarred curry … Aug 17, 2015 - This is a traditional Punjabi bhurtha made with eggplant and tomato and seasoned with cumin, turmeric, garlic and ginger. Of flavorful spices make this meal a year-round staple and mushy from the water spoon., Naan, or any kind of meal I love during those few... 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