Nutritional Values
Recipe Type:
Veg
kcal
min
Ingredients :
2 large eggplants (baingan)
1 tablespoon olive oil
1 large onion, finely chopped
2 tomatoes, finely chopped
2 green chilies, finely chopped
1 teaspoon ginger-garlic paste
1 teaspoon cumin seeds
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala
Salt to taste
Fresh coriander leaves for garnish
Banane Ki Vidhi
Roast Eggplants:
- Roast the eggplants over an open flame or in the oven until the skin is charred and the flesh becomes soft. Let them cool.
Peel and Mash:
- Peel the charred skin off the eggplants. Mash the pulp thoroughly with a fork or potato masher.
Prepare Tadka (Tempering):
- Heat olive oil in a pan. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown.
Add Aromatics:
- Add ginger-garlic paste and green chilies. Sauté for a minute until the raw aroma disappears.
Add Tomatoes and Spices:
- Add finely chopped tomatoes and cook until they become soft and the oil starts to separate. Add coriander powder, turmeric powder, garam masala, and salt. Mix well.
Combine with Eggplant:
- Add the mashed eggplant to the pan. Mix it well with the onion-tomato masala. Cook for an additional 5-7 minutes, allowing the flavors to blend.
Garnish and Serve:
- Garnish the low-fat baingan bharta with fresh coriander leaves. Serve hot with whole wheat roti or rice.
