Baingan Ka Bharta: Smoky and Spiced Eggplant

Name: Baingan Ka Bharta: Smoky and Spiced Eggplant
Ingredients: 4 long eggplants (the Asian kind, Chinese or Japanese – medium sized); 2.5 tablespoon oil, divided; 1 teaspoon cumin seeds; 3/4 cup diced onions (do not chop them too small – about 1/4 inch squares are good); 1 tablespoon chopped garlic; 3-5 hot chili peppers (remove membrane and seeds if you do not like it spicy – the peppers are vital for flavor); 3/4 cup chopped or grated fresh tomatoes – adjust amount to taste. The more tomato you use, the bharta will be a bit tart and reddish in color; 1/2 tablespoon julienned fresh ginger; salt to taste; 3/4 teaspoon turmeric powder; 1 teaspoon red chili powder/cayenne/paprika; 1/2 cup shelled/frozen peas (optional); a lot of fresh cilantro/coriander leaves, chopped

Baingan Ka Bharta: Smoky and Spiced Eggplant was pinched from <a href="http://www.ecurry.com/blog/indian/curries/dry/baingan-ka-bharta-smoky-and-spiced-eggplant-mash/" target="_blank">www.ecurry.com.</a>

INGREDIENTS

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4 long eggplants (the Asian kind, Chinese or Japanese – medium sized)

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2.5 tablespoon oil, divided

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1 teaspoon cumin seeds

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3/4 cup diced onions (do not chop them too small – about 1/4 inch squares are good)

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1 tablespoon chopped garlic

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3-5 hot chili peppers (remove membrane and seeds if you do not like it spicy – the peppers are vital for flavor)

•

3/4 cup chopped or grated fresh tomatoes – adjust amount to taste. The more tomato you use, the bharta will be a bit tart and reddish in color

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1/2 tablespoon julienned fresh ginger

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salt to taste

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3/4 teaspoon turmeric powder

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1 teaspoon red chili powder/cayenne/paprika

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1/2 cup shelled/frozen peas (optional)

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a lot of fresh cilantro/coriander leaves, chopped

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