Nutari
Baingan Bharta
Smoky roasted eggplant mashed with tomatoes, onions, and spices, creating a rustic vegetable curry with depth and character.
160kcal
4gProtein
22gCarbs
7gFat
5gFibre
Ingredients
- 2 large eggplants
- 3 tbsp oil
- 1 onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 can diced tomatoes
- 1 tsp cumin
- 1 tsp coriander powder
- 0.5 tsp garam masala
- 2 green chilies, minced
- 0.5 tsp salt
- 3 tbsp fresh cilantro
Method
- Roast eggplants directly over flame or in oven at 200°C for 15 minutes until charred and soft.
- Cool, peel away skin, and mash the flesh coarsely.
- Heat oil and sauté onion, garlic, and ginger until golden.
- Add tomatoes and spices; cook 5 minutes.
- Fold in mashed eggplant and cook 5 more minutes.
- Finish with cilantro and adjust seasoning before serving.
AI-generated recipe — cook foods to safe internal temperatures and check ingredients for allergens. Nutrition is a per-serving estimate.
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