Egg Plant Curry or Baigan ka Bartha
Egg Plant is also known as brinjal or baingan this Indian curry is full of iron. Eaten in all parts of North and South India, Eggplant curry makes a mouth-watering side dish. Brinjal is eaten as a simple vegetable, in sambhar, and Baingan Ka Bhartha is the most toothsome.
Eggplant is the common name in American and Australian English, but British English uses the term “Aubergine”.
In India, it is called Brinjal and Baingan Ka Bhartha a side dish which is the hot favorite of most is made from it. The Egg-shaped glossy purple fruit has white flesh with a soft, spongy texture. Eggplant is full of Iron and that is the reason the cut surface rapidly turns brown. This is a good reason to add eggplant curry to your diet and also that it is a store-house of a variety of nutrients and antioxidants. Eggplant fights against cancer, it is low in fat, and thus helps in weight loss. It helps keep cholesterol levels low and thus heart friendly and also has skin rejuvenation power. So why wait to eat it, add it to your grocery list now.
Eggplant is not only eaten in northern India but is a favorite south Indian vegetable too. It is added to sambar, sabzee, upma, vangibath and a variety of South Indian dishes. It is also used as a pizza topping and is also used in pasta.
Brinjal is not only eaten as a curry but it can be grilled, sautéed or roasted and eaten as a snack. It softens very fast and is delicious when grilled. Children can be made to eat eggplant by adding it to pizza or even grilled brinjal is liked by children. All you need to do is go to a greengrocer and buy this king of vegetables. At first sight, it does not appeal or it may taste bitter sometimes. So to combat this problem a little salt can be sprinkled to the meaty surface of the fruit and phew!…the taste changes and now you can eat it to your heart’s content. So get going…
Here is the recipe of the king of vegetables:
- ½ kg Eggplant (sliced)
- 5 onions (finely chopped)
- ½ inch ginger julienned
- 1 green chili (finely chopped)
- 5 tomatoes (grated)
- ¾ tsp of turmeric powder
- 2 tsp coriander powder
- 1/2 tsp kitchen king masala
- 1 tsp garam masala powder
- 1 tsp red chili powder
- Salt as per taste
- 4 tsp oil
- Take a Kadai and heat the oil and add onions into it and sauté onions till golden brown.
- Add ginger and green chilly to it.
- Add kitchen king masala, coriander powder, red chili powder, garam masala powder and then add the tomatoes and salt and wait till the mixture leaves oil.
- Add the sliced Eggplant.
- Add ½ cup water, Cover the Kadai with the lid and cook on slow flame for 10 minutes.
- Keep stirring in between and cook for 5 more minutes till the Eggplant softens.
- Remove from flame when eggplant becomes tender.
- Garnish with coriander leaves
This can be served with hot with roti or rice and it tastes yummy with both.