{vegan adaptable} this vegetarian japanese curry is loaded with thick, meaty slices of king oyster mushrooms and colorful chunky vegetables such as kabocha, eggplant, and asparagus.
Baingan Bharta (Eggplant Curry)
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Recipe Summary Baingan Bharta (Eggplant Curry)
This is a really easy and tasty Indian dish that is sure to stir up your taste buds. Delicious baingan bharta is ready to eat with pita bread, Indian naan, or rice.Ingredients | Vegetarian Curry Dishoom
1 large eggplant
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium onion, thinly sliced
1 tablespoon ginger garlic paste
1 tablespoon curry powder
1 tomato, diced
½ cup plain yogurt
1 fresh jalapeno chile pepper, finely chopped
1 teaspoon salt
¼ bunch cilantro, finely chopped
Directions
Preheat oven to 450 degrees F (230 degrees C).
Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.
Info | Vegetarian Curry Dishoom
prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
4
Yield:
4 servings
Vegetarian Curry Dishoom / 1 butternut squash, cut in thick slices, (you can also use aubergine and sweet potato if you prefer), 1/2 cup plain flour, pinch of salt, 2 cups crumb mix (bread crumbs + plain salt crackers ground finely to give a crunchy texture), 1 egg, beaten lightly, turmeric.
