Eggplant Curry - Baingan Bhartha

Photo: Amritha Kalyani

Ingredients

1 Eggplant-

1 Onions- finely chopped

2 Tomato- (1 chopped and 1 for grinding)

1 teaspoon Ginger garlic paste-

Turmeric- a pinch

3 tablespoons Garam masala/ baingan bartha masala-

1 Green chilli- (if need be)

Salt- to taste

2 tablespoons Oil-

1 teaspoon Cumin seeds-

Corriander leaves

Preparation

So first cook the eggplant in oven pre heated to 380 degrees for about 30 -45 mins. Keeping looking in between to avoid burning. Keep aside when cooked.

Grind tomato, ginger garlic paste, chilli, garam masala powder, turmeric powder into a nice puree. This will give the gravy a thick and a nice flavor.

Now in a pan heat oil and add cumin seeds. First add onions and fry till it becomes transparent. Then add chopped tomato and keep frying for 3 mins untill tomato is almost cooked.

Now add the tomato puree, salt and let it boil for some time till the oil sperates from mixture and the raw smell fades. Add water if necessary.

Thats it! Its amost over. Now mash the eggplant and add it to the gravy and let it cook for about 5 mins till everything blends well.

Garnish with corriander. Add extra butter on top if you are not weight conscience.

It tastes great even without butter. Now this has become my husband's favorite too!!! You can eat this with roti or bread or even have it with rice. Happy cooking!! See you soon!