PREP TIME: 15 Mins
COOKING TIME: 25 Mins
Aubergine/Eggplant – 1
Cumin seeds – ½ tea spoon
Green Chilli – 1
Onion – 1 finely chopped
Tomato – 1 finely chopped
Turmeric powder – ¼ tea spoon
Chilli powder – 2 tea spoon
Coriander powder – 1 teaspoon
Roasted cumin powder – 1 teaspoon
Tamarind extract – ½ cup
Oil – 2 teaspoon
Salt – to taste
STEP 1: Peel the skin from the eggplant and cut them in cubes. Add some olive oil, mix well and microwave for 10 minutes.
STEP 2: In a pan, heat oil. Add cumin seeds and chopped onion and green chilli.
STEP 3: Once the onion turns golden brown add turmeric powder and mix well.
STEP 4: Add the tomatoes and cook till the tomatoes blend with the ginger, garlic and onion.
STEP 5: Now add all the dry powders, chilli, coriander, cumin one after the other and mix well.
STEP 6: Add the tamarind extract to the cooked/microwaved eggplant and mash well. Add this mixture to the onion, tomato gravy and cook for 5 minutes.
STEP 7: Add the green peas, cover the pan and cook for 10 more minutes.
STEP 8: Add salt. Mix well and cook for 5 more minutes and turn off the heat.
TIP: Baingan Bharta can be served with roti, naan and paratha.