Punjabi Eggplant Recipe

This Punjabi Eggplant recipe (Baingan Bharta) is known as Baingana Petha in most Indian restaurants..

This Punjabi Eggplant recipe is the perfect example of an Indian classic. Although eggplants are popular in most parts of India, it’s not a food that you can find readily in other cuisines. But this eggplant dish has its origins in the Punjabi region, and is made up of multiple cooking techniques that make it perfect for summer.

INGREDIENTS:

• 1 large eggplant
• Salt to taste
• ⅛ teaspoon turmeric
• 3 tablespoons veggie oil
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 4 fresh curry leaves
• 1 small onion, thinly sliced
• 1 teaspoon finely grated fresh ginger
• ½ jalapeno, seeded and minced
• 1 garlic clove, minced
• 2 medium tomatoes, coarsely chopped
• 1 tablespoon tomato paste
• 1 tablespoon coarsely chopped cilantro

In this recipe you will learn how to make eggplant fry. To cook eggplant, cut it into small cubes, keeping it in the shape of the original. Heat a pan and fry the eggplant for about 5 minutes. Add ground cumin seeds and cook for another two minutes. Fry the eggplant in hot oil until it becomes soft, but does not turn brown.

DIRECTIONS:

• Season the eggplant with salt. In a skillet, heat 2 tablespoons of the oil until shimmering. Add the eggplant and cook over moderately high heat until golden brown, about 1 minute per side. Transfer the eggplant to a plate.
• Add the remaining 1 tablespoon of oil to the skillet and reduce the heat to moderate.
• Add the turmeric, cumin, and coriander and cook, stirring frequently, until fragrant, about 1 minute.
• Stir in the curry leaves and cook for 30 seconds longer.
• Add the onion, ginger, jalapeno, and garlic and cook until the onion softens, about 5 minutes; if the mixture seems dry; add up to ¼ cup of water to prevent sticking.
• Add the tomatoes and the tomato paste and cook until the sauce thickens, about 3 minutes.
• Return the eggplant to the skillet and cook, stirring, until they are opaque throughout, about 2 minutes. Season with salt.
• Transfer the eggplant to a bowl, sprinkle with cilantro and serve.

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Ingredients

  

• 1 large eggplant
• Salt to taste
• ⅛ teaspoon turmeric
• 3 tablespoons veggie oil
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 4 fresh curry leaves
• 1 small onion thinly sliced
• 1 teaspoon finely grated fresh ginger
• ½ jalapeno seeded and minced
• 1 garlic clove minced
• 2 medium tomatoes coarsely chopped
• 1 tablespoon tomato paste
• 1 tablespoon coarsely chopped cilantro

Instructions

 

• Season the eggplant with salt. In a large skillet, heat 2 tablespoons of the oil until shimmering. Add the eggplant and cook over moderately high heat until golden brown, about 1 minute per side. Transfer the eggplant to a plate.
• Add the remaining 1 tablespoon of oil to the skillet and reduce the heat to moderate.
• Add the turmeric, cumin, and coriander and cook, stirring frequently, until fragrant, about 1 minute.
• Stir in the curry leaves and cook for 30 seconds longer.
• Add the onion, ginger, jalapeno, and garlic and cook until the onion softens, about 5 minutes; if the mixture seems dry; add up to ¼ cup of water to prevent sticking.
• Add the tomatoes and the tomato paste and cook until the sauce thickens, about 3 minutes.
• Return the eggplant to the skillet and cook, stirring, until they are opaque throughout, about 2 minutes. Season with salt.
• Transfer the eggplant to a bowl, sprinkle with cilantro and serve.