Baingan Bharta - Chokha - Indian Eggplant Curry

Name: Baingan Bharta - Chokha - Indian Eggplant Curry
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6 serving
Ingredients: 1 kg Italian eggplant; 175 g red bell pepper; 500 g tomato; 250 g onion; 15 g ginger; 5 g green chilies; ¼ teaspoon asafetida; 1 teaspoon cumin seeds; 2 teaspoon coriander powder; 2 teaspoon fennel seeds; ½ teaspoon red chili powder; ½ teaspoon turmeric powder; 1 teaspoon salt; 1 tablespoon mustard oil; 15 g cilantro

User Reviews

5.0

18 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings
6
Calories
111 kcal
Course
Side Dish, Main Course
Cuisine
Indian

Baingan Bharta - Chokha - Indian Eggplant Curry

Lara Becker

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Baingan Bharta is a popular Indian Eggplant Curry recipe, also known as Chokha, made with smoky roasted eggplants and tempered with onions, tomatoes, and spices. Baingan Bharat, also popular as roasted eggplant curry or Indian eggplant curry, is commonly served with roti (chapati - Indian flatbread) and dal (lentil soup). Presented here is an authentic ‘Baingan Bharta’ recipe enhanced by the addition of fire-roasted red bell peppers for more sweet and tangy flavors.

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Ingredients

Servings

1 kg Italian eggplant 2 big size pieces roasted and peeled
175 g red bell pepper 1 fired roasted and peeled
500 g tomato 4 roma tomatoes diced
250 g onion 1 medium size diced
15 g ginger 1 inch piece diced
5 g green chilies 3 to 4 cut

Spices

¼ teaspoon asafetida Hing - 1 generous pinch (Skip for Gluten-free version)
1 teaspoon cumin seeds
2 teaspoon coriander powder
2 teaspoon fennel seeds
½ teaspoon red chili powder ½ to 1 teaspoon per taste
½ teaspoon turmeric powder
1 teaspoon salt As per taste
1 tablespoon mustard oil mustard oil preferred
15 g cilantro Handful chopped

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Instructions

Roast Italian eggplant - Cut into four pieces and oil the outer skin. Arrange then in an oven safe tray with skin facing upwards. Broil at 500 F or high until outer skin is charred. For smoky flavors grilling is prefered to be more authentic.
Roast bell pepper - Oil the outer skin and put it on oven safe tray. Broil at 500oF or high until outer skin is charred. Keep turning for even charring.
Heat oil in a pan/kadai/wok.
Add asafetida (hing) and cumin seeds. Wait till they start splattering.
Add green chilies, ginger and onions.
Let the onions cook until they are slightly translucent.
Add tomatoes and continue to cook.
Then add roasted eggplant and red bell pepper.
Lastly, add all the remaining spices.
Keep cooking and mixing. While mixing keep mashing it also. When fully cooked, dish should have uniform consistency with no liquid pooling.
Transfer it into a serving bowl and sprinkle with chopped cilantro.

Equipments used:

Nutrition Information

Show Details

Calories 111kcal (6%) Carbohydrates 20g (7%) Protein 3g (6%) Fat 3g (5%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Sodium 406mg (17%) Potassium 752mg (21%) Fiber 8g (32%) Sugar 11g (22%) Vitamin A 1872IU (37%) Vitamin C 57mg (63%) Calcium 50mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 111 kcal

% Daily Value*

Calories	111kcal	6%
Carbohydrates	20g	7%
Protein	3g	6%
Fat	3g	5%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Sodium	406mg	17%
Potassium	752mg	16%
Fiber	8g	32%
Sugar	11g	22%
Vitamin A	1872IU	37%
Vitamin C	57mg	63%
Calcium	50mg	5%
Iron	1mg	6%