Ingredients:
- 2 large eggplants (baingan)
- 1 large onion, finely chopped
- 3 ripe tomatoes, finely chopped
- 2-3 green chilies, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- Salt to taste
- 3 tablespoons vegetable oil
- Fresh coriander leaves, chopped (for garnish)
Source: www.holycowvegan.net
Instructions:
- Preheat the oven to 200°C (392°F). Place the whole eggplants on a baking sheet and roast them in the oven for about 25-30 minutes or until the skin turns dark and the flesh becomes soft. Alternatively, you can roast the eggplants over an open flame until they are charred on the outside and tender inside.
- Once roasted, let the eggplants cool down. Then peel off the charred skin and mash the flesh using a fork or potato masher. Set it aside.
- In a large skillet or pan, heat the vegetable oil over medium heat. Add the cumin seeds and let them splutter.
- Add the finely chopped onions and sauté until they become translucent and lightly browned.
- Stir in the ginger-garlic paste and green chilies, and cook for another minute until the raw aroma disappears.
- Add the finely chopped tomatoes and cook until they become soft and mushy, stirring occasionally.
- Now, add the red chili powder, turmeric powder, garam masala, and salt. Mix well and cook for a few minutes until the spices are well incorporated.
- Add the mashed eggplant to the mixture and stir everything together, letting the flavors meld for a few minutes.
- Garnish with freshly chopped coriander leaves.
Bengan Ka Bharta is now ready to be served! Enjoy this delicious Pakistani dish with naan, roti, or steamed rice. The smoky flavor of the roasted eggplant combined with aromatic spices will delight your taste buds. It’s a hearty and comforting dish that will surely become a favorite in your culinary repertoire.