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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 190 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
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:
27 Mar 2012
Easy
Delicious and unusual meal. I served it with some of the left-over yoghurt
Posted:
03 Mar 2012
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1 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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4 users found this comment helpful
Altered ingredient amounts.
I added some left over cooked chickpeas
Posted:
04 Apr 2011
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5 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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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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1 user(s) found this review helpful
Altered ingredient amounts.
Added a sliced chicken breast, flash fried then added to the mix with the aubergine. Also added a tsp of Garam Masala. Used 2 small cloves of minced garlic: a tablespoon would have overwhelmed the dish. may use only half a green chilli next time
Posted:
19 Apr 2010
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4 users found this comment helpful
Something else.
Next time, I will prick the Aubergine before putting it in to roast, after 20mins the Aubergine exploded and blew the cooker door open.
Posted:
19 Apr 2010
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15 users found this comment helpful
Easy
Thank you, I've made this recipe many times for my family now and they love it! A nice, "medium" spice level, I agree with leryelle
Posted:
09 Mar 2010
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2 user(s) found this review helpful
Easy
Tasty, healthy meal, with a medium spice level. Easy preparation and method.
Posted:
08 Sep 2009
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1 user(s) found this review helpful
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