Brinjal(Vazhuthananga) curry - Baigan Bhartha
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| Prep Time | 30 minutes |
| Servings |
people
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Ingredients
- Eggplants(Brinjal/Vazhuthananga) - 3 1/2 lbs
- Vegetable oil - 3 tbsp
- Cumin seeds(Jeerakam) - 1 tsp
- Onion(finely chopped) - 1 no
- Ginger(grated) - 1 tbsp
- garlic(chopped) - 1 tbsp
- Tomatoes(finely chopped, peeled) - 3 nos
- Green chillies(chopped) - 3 nos
- Garam masala powder - 1/2 tsp
- Red chilly powder(cayenne) - 1/2 tsp
- Lemon - 1/2 of
- Salt(As reqd) -
- Coriander leaves - 1 cup
Ingredients
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Instructions
- Prick few holes on eggplant/brinjal and place on flame*. Keep turning until charred and soft inside.
- Collect the pulp. Discard the skin. Chop roughly.
- Heat oil in a pan.
- Add cumin seeds followed by onions, ginger and garlic. Fry for 3 minutes.
- Add the tomatoes, chillies, red chilly powder, garam masala and salt. Stir and fry for 2 minutes.
- Turn heat to medium low and cook for 8 minutes or until tomatoes are soft.
- Put the eggplant pulp. Stir and cook for 5 to 8 minutes.
- Garnish with lemon juice and coriander leaves.
- :- Serve hot with chapathi or paratha.
- *If using flame, be careful. To prepare using an oven, preheat oven to 240 C or 475 F. Cut in half lengthwise and place them, cut side down on a lightly oiled baking sheet. Bake for 10-15 minutes or until the eggplants have collapsed slightly. Remove and after a while spoon out the flesh. Discard the skin. Chop them roughly.
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