Cooking is one of my passions. I like to make nutritious and tasty foods at home.
A Tasty Curry to Pair With Roti
The unique taste of eggplant makes it a favorite veggie for making curries and other side dishes. When eggplant is roasted, it takes on a very special smoky flavor.
This Punjabi curry is truly appetizing with its balanced spices and delicate flavor. The recipe is simple and can easily be followed by anyone.
Eggplant is an excellent source of fiber, potassium, and folate. It also contains copper, thiamine, manganese, phosphorous, magnesium, and vitamins B6 and C.
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Serves four people
- 2 big purple eggplants, roasted on the stovetop, skin removed, pulp separated
- 1/4 inch ginger, minced
- 2-3 garlic cloves, minced
- 2 green chilies, slit, cut in long pieces
- 1/4 teaspoon cumin seeds
- 1/4 cup onions, finely chopped
- 1/4 cup tomatoes, finely chopped
- 1 gooseberry-sized tamarind, soaked in warm water, paste separated
- 1/4 teaspoon or less red chili powder
- 1/4 teaspoon garam masala powder
- 1/4 teaspoon coriander powder
- 2 pinches turmeric powder
- 2 pinches sugar (optional, to balance the taste)
- 2-3 teaspoons oil
- 2-3 tablespoons fresh green coriander, finely chopped, for garnishing
- 1/2 teaspoon salt, or to taste
- Apply a thin layer of oil to the eggplants. Roast them open on the stovetop over medium heat. Turn them occasionally to ensure uniform cooking. (Applying oil on the skin makes it easy to remove the skin after roasting.) Once done, turn off the heat. Set aside to cool.
- Remove the skins from the eggplants. Discard the skins. Transfer the pulp to a bowl, and mash it thoroughly so that there are no lumps. Remove the extra fibers. Set aside.
- Heat oil in a deep-bottomed pan. Add cumin seeds. Let them sizzle. Throw in chopped onions, minced ginger, garlic, and slit green chilies.
- Saute till onions turn transparent. Add chopped tomatoes. Add some salt. Continue stir-cooking until tomatoes become a bit mushy.
- Throw in coriander powder, turmeric powder, garam masala powder, red chili powder, tamarind paste, sugar, and remaining salt. Saute for 20 seconds.
- Add mashed eggplant pulp. Mix with the contents in the pan. Cook on low heat for 1 minute. If needed, add a very small amount of water to get the right thickness. Turn off the heat.
- Add finely chopped coriander leaves. Mix well. Your favorite Punjabi baingan bharta is ready to serve!
- Have hot roti, poori, naan, or any kind of flatbread with this spicy and delicious eggplant curry. Enjoy the taste!