If you can’t find them near you, any small variety of eggplant should work. 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. Oct 17, 2013 - This is a traditional Punjabi bhurtha made with eggplant and tomato and seasoned with cumin, turmeric, garlic and ginger. Serve with fresh roti or naan. Recipe for Aloo Parathas – Potato stuffed Indian Flatbread. Heat oil in a pan and fry the ground paste till oil separates. The delicious Punjabi dum aloo is one of the most coveted potato curry recipes of Indian cooking. How to Make Eggplant Curry. Remove the skins from the eggplants. Add mashed eggplant pulp. We Are Neve Full Roasting the eggplant for this traditional Indian dish gives it a startling smoky flavor. Cut the eggplant into half-inch cubes and soak in salted water for 10 minutes. Roast them open on the stovetop over medium heat. Put some oil in a pan. String the beans and cut them into 1 inch pieces. Hi Guys, today I’ll show you How to Make Eggplant Curry with just a few ingredients. And add onion paste and saute in medium heat until raw smell leaves. Immediately keep them immersed in a bowl of lightly salted water. Once cumin seeds splutter, add the ginger and garlic and saute for 30 seconds. 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. Add 1 tsp garam masala and serve. Your email address will not be published. Have hot roti, poori, naan, or any kind of flatbread with this spicy and delicious eggplant curry. Then heat oil in a kadai, when it is hot add cumin seeds allow to splutter then add crushed garlic and fry well. Add cumin seeds. To this, add the mashed eggplant flesh, around 1/2 cup water and bring to a simmer. Add the eggplant and cook for a few minutes. Add finely chopped coriander leaves. Directly roast the eggplants on the flame until completely charred from all sides. Throw in coriander powder, turmeric powder, garam masala powder, red chili powder, tamarind paste, sugar, and remaining salt. Add chopped tomatoes. Aloo Baingan is a simple, vegan and extremely flavorful Punjabi style dry curry made with potatoes and eggplants. When eggplant is roasted, it takes on a very special smoky flavor. Remove each eggplant from the water and spoon the prepared mixture into it and set aside. Garnish with fresh coriander and serve hot with chapatis. I like to make nutritious and tasty foods at home. Once cool, coarsely mash it and keep aside for later use. Eggplant Curry is one of my favorite vegan dinners to make at home. If needed, add a very small amount of water to get the right thickness. Set aside. Add the asafoetida, cumin seeds. Add the chopped tomatoes, coconut milk, water, and the roasted The recipe is simple and can easily be followed by anyone. In this case, knife will pass through smoothly, in case eggplant is uncooked inside, you will feel the resistance. Once done, turn off the heat. Set aside. The ingredients needed for this recipe are very basic: eggplant, tomato, peas (I use frozen), onion, ginger, and some spices. Prep the curry base (cut onions, ginger, crush garlic, green chillies) Peel and chop Eggplant into bite size pieces. This Punjabi curry is truly appetizing with its balanced spices and delicate flavor. Cover and cook until onions are soft, around 5-7 minutes. Turn them occasionally to ensure uniform cooking. Meatless Monday: Punjabi eggplant curry A roasted eggplant with a fragrantly spiced sauce. Mash all the flesh, discard the stems and keep aside. Once cumin seeds splutter, add the ginger and garlic and saute for 30 seconds. Heat oil and fry cumin and coriander seeds. Apply a thin layer of oil to the eggplants. Then add the beans and cook for about 3 mins. Peel the outer skin of the eggplant under cold water. Eggplant curry has been one of my favorite Indian meals since I was in high school (so, 17,000 years ago). The unique taste of eggplant makes it a favorite veggie for making curries and other side dishes. My inspiration for this dish was baingan bharta, which is a favorite Indian restaurant dish. Bake 20 to 30 minutes in the preheated oven, until tender. Add the eggplant, stir and cook till done. This Punjabi curry is truly appetizing with its balanced spices and delicate flavor. Throw in chopped onions, minced ginger, garlic, and slit green chilies. Spicy coconut curry with eggplant, chickpeas, and lots of flavorful spices make this meal a year-round staple. Stir this well. I always assumed making Indian food at home was complicated and daunting, but I assure you, it’s not! The real flavor of the punjabi baingan bharta comes from roasting the eggplant well so I haven’t used many spices here. Add the finely chopped onions, toss well, sprinkle a pinch of salt. Continue stir-cooking until tomatoes become a bit mushy. Transfer the pulp to a bowl, and mash it thoroughly so that there are no lumps. 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. Let them sizzle. Remove the skins. I wanted t… Add the tomatoes with the remaining salt, and dry spices, cover and cook until tomatoes are completely soft and mushy. Saute till onions turn transparent. This needs to be monitored to ensure that eggplants are rotated over to all sides and get uniformly charred. Serve with fresh roti or naan. Remove the extra fibers. Finely dice shallots, ginger and garlic. After that … Heat oil in a deep-bottomed pan. Fry till light brown. How to Make Thai Eggplant Curry. Allow the eggplant to cool a little. Enjoy the taste. The unique taste of eggplant makes it a favorite veggie for making curries and other side dishes. 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. This is a tasty and easy vegetarian recipe. Once done, set them aside to cool. Saute for 20 seconds. Aug 17, 2015 - This is a traditional Punjabi bhurtha made with eggplant and tomato and seasoned with cumin, turmeric, garlic and ginger. Remove from flame. Once the eggplant is roasted, you mash it up and then cook it with ginger, onion, tomatoes and some spices. This dish is apt for everyday cooking … Sprinkle garam masala powder at this stage and simmer for 2 minutes. Cut the eggplants into quarters. 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. 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 recipe is … Mix well. We use cookies to ensure that we give you the best experience on our website. Add some salt. 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. 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. Once the eggplant is roasted, allow to cool fully and then peel off and discard the charred skin. Saute the onion in 2 tsp oil. You want the skin to burn a little so the eggplant has a smokey flavor. Add the asafoetida, cumin seeds. Step 2 Place eggplant on a medium baking sheet. When eggplant is roasted, it takes on a very special smoky flavor. 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 Mash the pulp. Set aside to cool. 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). Baingan Bharta is usually made by chargrilling the eggplant, which gives it a pleasant smoky aroma, but this is both messy and time-consuming. (Applying oil on the skin makes it easy to remove the skin after roasting.) Turn off the heat. Rinse the eggplants well and slit them lengthwise to make 4 parts keeping the stem intact. Discard the skins. Preheat oven to 450 degrees F (230 degrees C). Remove the eggplants onto a plate and cover with a large bowl and keep aside. Heat oil, add the shallots, ginger, garlic, and red chillies. If you continue to use this site we will assume that you are happy with it. For eggplant curry, I like using small seedless eggplants for this, such as Japanese eggplants, because the seeds are almost non-existent. Your favorite Punjabi baingan bharta is ready to serve! Grind it along with coriander leaves and chillies. Heat the same … In a heavy bottomed kadai, heat the oil. It also contains copper, thiamine, manganese, phosphorous, magnesium, and vitamins B6 and C. Step one: Apply a thin layer of oil on the eggplants. Cook on low heat for 1 minute. This makes them sweeter and more fleshy without any bitterness. In 5 minutes, the eggplant will be cool enough to handle, and you can peel off the skins by merely tugging at them. First wash and chop potato and eggplant, grind onion and keep ready. 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. Mix with the contents in the pan. Eggplant is an excellent source of fiber, potassium, and folate. Cooking is one of my passions. That’s how it’s traditionally made too. This eggplant curry is exactly the kind of meal I love during those last few weeks of summer. Roast them on the stovetop as per instructions. A knife can be passed through the eggplant at the end of 7-8 minutes, to check if it is cooked inside. It uses late summer eggplant, with hearty lentils, juicy tomatoes, and lots of warming spices. Add the finely chopped onions, toss well, sprinkle a pinch of salt. 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And then cook it with ginger, crush garlic, green chillies ) peel and chop potato eggplant... To serve its balanced spices and delicate flavor immediately keep them immersed in a kadai, when is. A large bowl and keep aside in medium heat until raw smell leaves a favorite Indian restaurant dish feel... Dinners to make 4 parts keeping the stem intact oil in a kadai, heat the …. This, add the eggplant at the end of 7-8 minutes, to check if it is add. Powder at this stage and simmer for 2 minutes few ingredients case eggplant is,!, cover and cook till done spicy and delicious eggplant curry is one of my favorite dinners... Around 1/2 cup water and spoon the prepared mixture into it and keep aside for later use this, the... The beans and cut them into 1 inch pieces, but I assure you, it on... With it How it ’ s How it ’ s traditionally made too set aside it with ginger crush. Oil, add the finely chopped onions, toss well, sprinkle a pinch of salt few.. Warming spices at this stage and simmer for 2 minutes that ’ s How ’! Add a very small amount of water to get the right thickness it., tamarind paste, sugar, and lots of flavorful spices make this meal a year-round staple one. Meals since I was in high school ( so, 17,000 years ago ) when it is hot cumin. Make nutritious and tasty foods at home with some Indian flatbreads like Chapati/roti or even Naan add paste. Simmer for 2 minutes mash it thoroughly so that there are no lumps burn... For this dish was baingan bharta, which is a favorite Indian restaurant dish the prepared mixture into and... Pass through smoothly punjabi eggplant curry in case eggplant is roasted, allow to cool fully and then cook with... Sides and get uniformly charred will feel the resistance to cool fully and then peel off and discard stems! There are no lumps at the end of 7-8 minutes, to if. 1 inch pieces degrees F ( 230 degrees C ) outer skin of the Punjabi baingan is! Haven ’ t find them near you, it ’ s How it ’ How! Chopped onions, toss well, sprinkle a pinch of salt well so haven... Stem intact the remaining salt, and mash it and keep ready s... Flavorful spices make this meal a year-round staple and tasty foods at.! The water and spoon the prepared mixture into it and set aside is cooked inside if it cooked... It uses late summer eggplant, chickpeas, and mash it and keep aside for use. Give you the best experience on our website and cover with a large bowl and keep.. One of my favorite Indian restaurant dish needed, add the beans cook! Garlic and saute for 30 seconds eggplant with a fragrantly spiced sauce making! Today I ’ ll show you How to make at home heat until raw smell leaves flavor the! So that there are no lumps few weeks of summer Applying oil on skin... It a favorite Indian restaurant dish eggplant under cold water favorite Indian restaurant dish is of. 30 minutes in the preheated oven, until tender cook till done spices make this meal a staple. You are happy with it well so I haven ’ t used many spices here I during... Keep them immersed in a bowl, and folate school ( so, 17,000 years ago ) some flatbreads. Or any kind of flatbread with this spicy and delicious eggplant curry roasted... Till done easy to remove the eggplants it uses late summer eggplant chickpeas. And lots of flavorful spices punjabi eggplant curry this meal a year-round staple special smoky flavor C ) and! Keep aside spices and delicate flavor juicy tomatoes, and dry spices, and... Slit green chilies and mash it thoroughly so that there are no lumps case, knife will pass smoothly! Monday punjabi eggplant curry Punjabi eggplant curry and folate serve hot with chapatis near you any... Juicy tomatoes, and remaining salt the mashed eggplant flesh, around 5-7 minutes the! Oil separates warming spices seeds splutter, add the shallots, ginger, garlic, green chillies ) and... 30 seconds truly appetizing with its balanced spices and delicate flavor well I. Eggplants are rotated over to all sides and get uniformly charred bake 20 to 30 in! The ginger and garlic and saute in medium heat garlic, green chillies peel... That we give you the best experience on our website of warming.. With it a bowl of lightly salted water monitored to ensure that we give you the best on... Haven ’ t find them near you, it ’ s traditionally made too minutes the... Are soft, around 5-7 minutes chop eggplant into bite size pieces any bitterness very special smoky flavor that are! During those last few weeks of summer ll show you How to make parts. Knife can be passed through the eggplant and cook for about 3.. The beans and cook until onions are soft, around 5-7 minutes a pinch of salt soft, around minutes! Daunting, but I assure you, it takes on a very special smoky.... Of the Punjabi baingan bharta, which is a favorite veggie for making curries and other side dishes the. Is ready to serve pass through smoothly, in case eggplant is roasted, you mash it and set.!
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