Eggplant Curry

Eggplant curry, also known as Baingan Bharta in Indian cuisine, is a flavorful dish made with roasted or grilled eggplant and a blend of spices. Here’s a simple recipe for Eggplant Curry:

Ingredients:

• 1 large eggplant (aubergine)
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 2 tomatoes, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 green chili, finely chopped (adjust to taste)
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Roast the Eggplant:
   • Roast the eggplant on an open flame or in the oven until the skin is charred and the flesh is soft. If using an open flame, turn the eggplant occasionally for even roasting.
   • Once roasted, let it cool. Peel off the charred skin and mash the roasted eggplant.
2. Prepare the Curry:
   • Heat oil in a pan. Add cumin seeds and let them splutter.
   • Add finely chopped onions and sauté until they become golden brown.
3. Add Aromatics:
   • Add ginger-garlic paste and green chili. Sauté for a minute until the raw smell disappears.
4. Add Spices:
   • Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
5. Tomatoes:
   • Add chopped tomatoes and cook until they become soft and the oil starts to separate.
6. Add Roasted Eggplant:
   • Add the mashed roasted eggplant to the pan. Mix it well with the masala.
7. Simmer and Garnish:
   • Let the curry simmer for 10-15 minutes, allowing the flavors to blend.
   • Add garam masala and adjust salt and spice levels according to your taste.
8. Serve:
   • Garnish with fresh coriander leaves.
   • Serve hot with rice or Indian bread like roti or naan.

This Eggplant Curry has a smoky flavor from the roasted eggplant and a rich blend of spices. It’s a delicious and satisfying vegetarian dish that pairs well with a variety of Indian bread or rice.