Sep 14, 2007

Baingan fry / Baingan Bhartha - ( eggplant Curry)

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Baingan Fry


2 eggplants medium size
2 onions med size
2 tomatoes
1/2 tbl spoon dhania powder
1/2 tbl spoon amchur
1/2 tbl spoon red chili powder
1/2 tabl spoon salt

    • Cut the eggplant flat in 2 halfs and fry them - till they are little red
    • Keep them a side


  1. Heat 2 table spoon of oil in a pan and put all the above ingredients in the pan except the eggplant and cook it till it becomes like a gravy
  2. Take a baking dish and keep the eggplant in that and take the masala and paste it over the eggplant and bake it for 25 mins at 350o degrees.

Good for 2 or more people and Good to go with nan or chapati

Baigan Bharta

1 medium eggplant
2 tablespoons ghee (or veg oil)
2 to 3 serrano chiles, seeded and diced
1/4 teaspoon compound asafetida (or 1/8 teaspoon pure)
1 to 2 teaspoons cumin seeds
2 teaspoons ground coriander
1 teaspoon salt
2 tablespoons chopped fresh cilantro
2/3 cup nonfat yogurt
1 to 2 teaspoons garam masala


Bake the eggplant 40 minutes at 425F on a baking sheet. Split it and scoop out the pulp; discard the skin.
Heat the ghee on medium; add cumin seeds, serranos, and asafetida. Cook until the cumin seeds darken.
Add the eggplant, salt, and coriander; cook for about 10 minutes, stirring occasionally.
When it thickens, remove from the heat, add the yogurt, cilantro, and garam masala, and serve.

(The yogurt might curdle; to prevent that, let the eggplant cool first, then add the yogurt etc., then briefly reheat.)



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Indian food uses spices and herbs that not just give it its distinctive taste and flavor but are also great for your health. Turmeric has been linked to cancer-prevention, ginger for coughs and colds and so on... Spices supply calcium, iron, vitamin B/C, carotene and other antioxidants.

So enjoy Indian food while the ingredients help your system!
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