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Eggplant Bharta Curry

Name: Eggplant Bharta Curry
Cook time: 2640 s
Total time: 2940 s
Yield: 6
Ingredients: 2 Units Eggplant raw; 2 Units Garlic raw; 1 Unit Peppers hot chili green raw; 2 tablespoons Oil canola; 250 grams Onions yellow sauteed; 400 grams Tomatoes red ripe cooked; 1/2 teaspoon Spices chili powder; 1 tablespoon Spices coriander seed; 1/2 cup Peas green raw; 1 1/2 teaspoon Salt table; 30 grams Coriander (cilantro) leaves raw

49'

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This dish features roasted eggplant combined with spices and vegetables to create a flavorful curry. The eggplants are charred over an open flame for a smoky taste, then mixed with onions, tomatoes, and peas, and garnished with cilantro.

Not included in this recipe

Treenut

Soy

Peanuts

Gluten

Fish

Egg

Crustaceans

Lunch

Treenut-Free

Soy-Free

Ingredients

Servings

- 6 Portions +

Eggplant, raw

2 Units Eggplant, raw

Garlic, raw

2 Units Garlic, raw

Peppers, hot chili, green, raw

1 Unit Peppers, hot chili, green, raw

Oil, canola

2 tablespoons Oil, canola

Onions, yellow, sauteed

250 grams Onions, yellow, sauteed

Tomatoes, red, ripe, cooked

400 grams Tomatoes, red, ripe, cooked

Spices, chili powder

1/2 teaspoon Spices, chili powder

Spices, coriander seed

1 tablespoon Spices, coriander seed

Peas, green, raw

1/2 cup Peas, green, raw

Salt, table

1 1/2 teaspoon Salt, table

Coriander (cilantro) leaves, raw

30 grams Coriander (cilantro) leaves, raw

Eggplant Bharta Curry

Nutri value

Go to instructions

Instructions

5 Steps

49'

Total

Preparation

44'

Cooking

Waiting

Step by step

1 of 5

20'

Prepare and Roast Eggplants

Clean and dry the eggplants. Make small cuts in them and insert garlic and green chili slices. Roast over an open flame until soft and charred. Cool and peel the skin, then chop the flesh.

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2 of 5

Sauté Onions and Spices

In a frying pan, heat oil and cook onions until they are translucent. Add ground coriander and chili powder, and sauté briefly.

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