Curry is one of the most popular dishes in Indian cuisine. But contrary to popular global belief it doesn’t have to be cook with meat. In fact, it matches exquisitely with eggplant.
Baingan Bharta (“mashed eggplant”), gives curry lovers the spicy flavors they yearn for, courtesy of garam masala and turmeric powder. The dish should be served hot, with rice or naan bread.
Ingredients
1 eggplant
3 tbsp ghee
1 tbsp black pepper
1 tbsp cumin seed
2 pieces ginger
3 garlic
1/2 onion
1 tomato
1/2 green bell pepper
1 tbsp salt
1 tbsp sugar
1 tbsp garam masala
1 tbsp chili powder
2 tbsp chopped coriander
3 tbsp yoghurt
50g pea
1 tbsp turmeric powder
Method
Roast an eggplant over open flame or in a tandoor/preheated oven until the skin scorches
Peel off the eggplant and let it cool
Add ghee oil, black pepper, cumin seed, ginger, garlic and onion
Add chopped tomato and green bell pepper
Add salt, sugar, garam masala, chili powder
Add chopped coriander, yoghurt and peas
Add turmeric powder and mashed eggplant
Add salt to taste
Garnish with chopped coriander leaves and serve hot
Music: www.benmusic.com
Special thanks to Basmati in Sheung Wan, Hong Kong for providing space for video shoot
Guest chef: Prem Bhai
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