Baingan Bharta [Eggplant Gravy]

Baingan Bharta

Prep Time: 15 min
Cook Time: 25 min
Ready In: 40 min
Serving Size: 2 servings

Ingredients:

• Large eggplant - 1
• Large onion - 1
• Garlic - 4-5
• Clove - 2
• Anise - 1
• Cardamom - 1
• Red chili powder - 2 tsp
• Turmeric - 1/4 tsp
• Salt - 1/2 tsp
• Jeera powder - 1 tsp
• Garam masala powder - 1/4 tsp
• Coriander seed powder - 1 tsp
• Dried kasoori methi leaves - 1 tsp
• Water - 1/2 cup
• Milk - 1/4 cup
• Oil - 2 tbsp
• Fresh coriander leaves - for garnishing

Directions:

1. Coat the eggplant with oil. Skewer the eggplant. Roast in an open flame until cooked. Let it cool down and peel the skin off. Chop the eggplant finely. Chop the onion and garlic finely.
2. Heat oil in a kadai. Add clove, anise and cardamom. Add the finely chopped onion and garlic and stir-fry until the onion starts turning golden brown. Add the kasoori methi. Add eggplant, turmeric, red chili powder, jeera powder, coriander powder, salt, and garam masala powder and mix well. 
3. Add some water and let the mixture cook on a low flame. Add the milk. Mix well, add chopped coriander leaves and leave on the stove for 2-3 minutes. Baingan Bharta is ready!

Coat the eggplant with oil. Skewer the eggplant. Roast in an open flame until cooked. Let it cool down and peel the skin off. Chop the eggplant finely.

Heat oil in a kadai. Add clove, anise and cardamom. Add the finely chopped onion and garlic and stir-fry until the onion starts turning golden brown. Add the kasoori methi. Add turmeric, red chili powder, jeera powder, coriander powder and garam masala powder and mix well. Add some water and let the mixture cook on a low flame. Add the milk. Mix well, add chopped coriander leaves and leave on the stove for 2-3 minutes.

Baingan Bharta is ready!

Serving Suggestions:

• Tastes best with roti, chapathi, naan, phulka or paratha.
• The eggplant can be cooked in the oven instead of barbecuing.