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Related articles and cooking videos
Baingan Bharta (Aubergine Curry)
Recipe by:
Yakuta
This is a simple and tasty vegetarian Indian dish that is sure to rouse your taste buds. Delicious served on its own or as an accompaniment to a meat curry with pitta, naan or rice.
Ready in 1 hour
Saved by 230 cook(s)
Ingredients
Serves: 4
- 1 large aubergine
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 medium onion, thinly sliced
- 1/2 tablespoon minced ginger root
- 1/2 tablespoon minced garlic
- 1 tablespoon curry powder
- 1 tomato, diced
- 110g (4 oz) low-fat plain yoghurt
- 1 fresh green chilli, finely chopped
- 1 teaspoon salt
- half bunch fresh coriander, finely chopped
Not quite right? Check out these similar recipes!
Preparation method
Prep: 15 mins | Cook: 45 mins1.
Preheat oven to 230 C / Gas mark 8.
2.
Place aubergine on a medium baking tray. Bake 20 to 30 minutes until tender. Remove from heat and allow to cool, then peel and chop.
3.
Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Sauté until onion is tender.
4.
Stir in ginger, garlic, curry powder and tomato, and cook for 1 minute. Stir in yoghurt. Mix in aubergine and chilli, and season with salt. Cover, and cook 10 minutes over high heat.
5.
Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with coriander to serve.
Provided by:Allrecipes
Last updated:
18 Sep 2012
Reviews & comments
Easy
I liked this recipe very much. I pricked the aubergines before baking in the oven to prevent them from exploding. This is a spicy curry so if you like your curry on the mild side use half a chilli.
Posted:
13 May 2013
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Moderately easy
I also used the hard-boiled egg.. very good! However, warning, this curry was quite spicy! Next time I might tone it down a bit....
Posted:
17 Apr 2013
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1 user(s) found this review helpful
My tip would be to put aubergine in top of oven on grill setting and grill for 18mins then remove and slice skin off in strips and discard, then chop rest of aubergine for meal. Never had any explosions!
Posted:
24 Feb 2013
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Easy
Divine...increased spiciness and used Greek yogurt
Posted:
19 Dec 2012
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1 user(s) found this review helpful
Easy
Delicious and unusual meal. I served it with some of the left-over yoghurt
Posted:
03 Mar 2012
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3 user(s) found this review helpful
just a wee hint, I would cut the eggplant into chunks before roasting as I too have experienced them exploding, albeit within the oven
Posted:
09 Jan 2012
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9 users found this comment helpful
Altered ingredient amounts.
I added some left over cooked chickpeas
Posted:
04 Apr 2011
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7 users found this comment helpful
Something else.
I added a couple of quartered hard boiled eggs ten minutes before the end, along with an extra tomato (or two) so that there was plenty of juice for the egg to soak up. I too added tsp of garam masala.
Posted:
29 Jan 2011
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6 users found this comment helpful
Easy
The yogurt turned chunky so it looked a little weird although the flavour was nice (really spicy!). Also, maybe I didn't do the eggplant right - it exploded when I poked it with a fork and burnt my arm =(
Posted:
11 Oct 2010
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2 user(s) found this review helpful
Easy
This was fantastic! Such an incredible flavour! I served it with white rice and popudums.
Posted:
19 Sep 2010
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3 user(s) found this review helpful
