Bharta Tihari

Cuisines

Best for

Recipe

Ingredients

2 medium	eggplants
1 large	onion
2 medium	tomatoes
2 cloves	garlic
1 inch	ginger
2 tablespoons	mustard oil
1 teaspoon	cumin seeds
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
—	salt to taste
2 tablespoons	fresh coriander leaves

Instructions

1. 1 Roast the eggplants over an open flame until the skin is charred and the flesh is soft.
2. 2 Allow the eggplants to cool, then peel off the charred skin and mash the flesh in a bowl.
3. 3 Finely chop the onion, tomatoes, garlic, and ginger.
4. 4 Heat mustard oil in a pan over medium heat.
5. 5 Add cumin seeds and let them splutter.
6. 6 Add chopped onions and sauté until golden brown.
7. 7 Add garlic and ginger, and sauté for another minute.
8. 8 Add chopped tomatoes and cook until they become soft and the oil starts to separate.
9. 9 Stir in turmeric powder, red chili powder, and salt.
10. 10 Add the mashed eggplant to the pan and mix well with the spices.
11. 11 Cook for 5-7 minutes, stirring occasionally.
12. 12 Garnish with fresh coriander leaves before serving.