Wednesday, February 17, 2010

Baingan Bharta


* 1 large eggplant
* 2 tablespoons vegetable oil
* 1 teaspoon cumin seeds
* 1 medium onion, thinly sliced
* 1 tablespoon ginger garlic paste
* 1 tablespoon curry powder
* 1 tomato, diced
* 1/2 cup plain yogurt
* 1 fresh jalapeno chile pepper, finely chopped
* 1 teaspoon salt
* 1/4 bunch cilantro, finely chopped


1. Preheat oven to 450 degrees F (230 degrees C).
2. Place eggplant on a medium baking sheet. Bake 20 to 30 minutes
in the preheated oven, until tender. Remove from heat, cool, peel, and
3. Heat oil in a medium saucepan over medium heat. Mix in cumin
seeds and onion. Cook and stir until onion is tender.
4. Mix ginger garlic paste, curry powder, and tomato into the
saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and
jalapeno pepper, and season with salt. Cover, and cook 10 minutes over
high heat. Remove cover, reduce heat to low, and continue cooking
about 5 minutes. Garnish with cilantro to serve.


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