Eggplant Curry-Baingan Bharta
45 min-4 serving
1 large eggplant
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium onion, peeled and thinly sliced
1 garlic clove, crushed
1 ,2 cm piece ginger, peeled and finely chopped
1 tablespoon curry powder
1 tomato, diced
125ml (1/2 cup) natural yoghurt
1 green chilli, finely chopped
1 teaspoon salt
1/4 bunch coriander, finely chopped
Directions to Prepare:
Pre heat oven to 190C.
Place eggplant on a medium baking sheet. Prick all over with a fork and bake in preheated oven for 20 minutes or until tender. Remove from heat, cool, peel, and chop.
Heat oil in a medium saucepan over medium heat. Add cumin seeds and onion. Cook and stir until onion softens, about 5 mionutes.
Add the garlic, ginger, curry powder, and tomato to the saucepan and cook about 1 minute.
Stir in yogurt. Mix in the eggplant and green chilli, and season with salt. Cover, and cook for 10 minutes over high heat.
Remove cover, reduce heat to low, and continue cooking about 5 minutes. Serve garnished with the coriander.