Baingan Bharta - Chokha - Indian Eggplant Curry
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
6
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Calories
111 kcal
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Course
Side Dish, Main Course
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Cuisine
Indian
Baingan Bharta - Chokha - Indian Eggplant Curry
Description
Baingan Bharta begins by roasting large Italian eggplants until the skin chars and blackens, imparting a smoky flavor. Roasted and peeled red bell pepper is prepared similarly. Once roasted, the eggplant pieces are mashed during cooking. In a pan, mustard oil is heated and flavored with cumin seeds and asafetida. Chopped green chilies, ginger, and onions are sautéed until onions soften. Diced tomatoes are added and cooked down before mixing in the mashed eggplant and roasted bell pepper.
Spices including coriander powder, fennel seeds, chili powder, turmeric, and salt season the dish. The mixture is continuously cooked and mashed to achieve a uniform consistency without excess liquid. The final dish is garnished with chopped cilantro for freshness.
Baingan Bharta's smoky, soft texture and complex spice blend make it a flavorful vegetarian curry suitable as a side or main accompaniment to Indian meals. Mustard oil is preferred for its pungent flavor, contributing to the characteristic taste of this dish.
Ingredients
- 1 kg eggplant 2 big size pieces roasted and peeled, Italian variety
- 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
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.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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