Tuesday, December 17, 2013

Lessons in Indian Cooking: baingan bharta

Sowmya is teaching Maddie and I how to cook vegan Indian dishes.

Sowmya and Maddie in the kitchen.
Baingan Bharta is one of my favorite Indian dishes. There are two versions - the one you get in American restaurants which is cooked in oil, and another version which is cooked in water. Both are traditional Indian dishes, but are from different parts of India. We made the version cooked in oil.

- Eggplants
- Onions
- Tomatoes
- Garlic
- Green Chiles
- Fresh Coriander Leaves
- Olive Oil
- Coriander Seeds
- Turmeric
- Salt and Pepper

Chop the vegetables.
Roast the eggplant on open flame, on your stove top.
 Peel, and then mash the eggplant in a bowl.
First, cook the cumin seeds in oil, until they pop. Then add the onions. Next, the garlic and green chillies.
Sprinkle on some coriander. Then saute this until the oil absorbs the flavors and the vegetables are slightly browned.
Then add in the tomatoes, which adds liquid to the dish.
Then add in the mashed eggplant, and sprinkle on some turmeric.
Add salt and pepper to taste, and mix everything together.
Add in the fresh coriander leaves, and mix everything together.
Enjoy your home made Baingan Bhartha.

1 comment:

  1. I came across your blog while looking for some Indian food recipes and liked a lot. How amazing! I will keep an eye out for all your recipes :)


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