Eggplant Curry (Baingan Bharta)

Eggplant Curry (Baingan Bharta)


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About this recipe: This is a great tasting and spicy eggplant curry. You can peel the eggplant or use it with the skin on. Serve this garnished with chopped coriander and a raita on the side.


Serves: 4 

  • 1 large round eggplant (brinjal)
  • 2 tablespoons (30ml) vegetable oil
  • 1 teaspoon cumin seeds
  • 1 medium onion, peeled and thinly sliced
  • 1 garlic clove, crushed
  • 1 ,2 cm piece ginger, peeled and finely chopped
  • 1 tablespoon curry powder
  • 1 tomato, diced
  • 125ml (1/2 cup) natural yoghurt
  • 1 green chilli, finely chopped
  • 1 teaspoon salt
  • 1/4 bunch coriander, finely chopped

Prep:10min  ›  Cook:35min  ›  Ready in:45min 

  1. Pre heat oven to 190C.
  2. Place eggplant on a medium baking sheet. Prick all over with a fork and bake in preheated oven for 20 minutes or until tender. Remove from heat, cool, peel, and chop.
  3. Heat oil in a medium saucepan over medium heat. Add cumin seeds and onion. Cook and stir until onion softens, about 5 minutes.
  4. Add the garlic, ginger, curry powder, and tomato to the saucepan and cook about 1 minute.
  5. Stir in yoghurt. Mix in the eggplant (brinjal) and green chilli, and season with salt. Cover, and cook for 10 minutes over high heat.
  6. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Serve garnished with the coriander.

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