Indian Eggplant Curry

Eggplant curry, also known as Baingan Bharta, is a popular dish in Indian cuisine and is often enjoyed with rice or bread.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Medium

Indian Eggplant Curry

Cooking Method: Frying, Simmering Cuisine: Indian Courses: Lunch, Main Dish Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 880

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Eggplant
• 1 medium Onion
• 2 medium Tomato
• 2 clove Garlic
• 1 teaspoon Ginger
• 2 piece Green chili
• 1 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• 1 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 1 teaspoon Salt
• 2 tablespoon Oil
• 2 tablespoon Fresh coriander leaves

Instructions

1. Heat oil in a pan and add chopped onions, garlic, ginger, and green chili. Sauté until onions turn golden brown.
2. Add chopped tomatoes and cook until they turn soft.
3. Add turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Mix well.
4. Add chopped eggplant and cook for 10 minutes, stirring occasionally.
5. Sprinkle garam masala and mix well. Cook for another 5 minutes.
6. Garnish with fresh coriander leaves.
7. Serve hot with rice or roti.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 220kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 19g7%

Sugars 7g

Protein 6g12%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.