Hello sweet friends! Thanks so much for visiting today-I am so happy that you have dropped by to visit me in my little corner of the world Down Under!My parents are on vacation at the moment, visiting my sister Holly and her family in the UK and they have also been on a cruise. I believe they are in Italy at the moment. I am just a bit envious! Anyway, I went to their house yesterday, just to check on everything. I checked that their fish were still alive, that their mailbox was empty and that all their appliances were still working. I also checked the back yard and when I went out to the back deck I was welcomed by a family of rainbow lorikeets who were feasting on all the wild flowers, plants and seeds from Dad's native garden.
Naturally, I had to take some pictures. I don't seem to go anywhere these days without my camera!
I quickly stole picked some curry leaves, basil, oregano and chillies-the essential ingredients for the Baingan Ka Bharta
With all these yummy ingredients in my bag I decided to quickly escape before I got caught, head home and make the Baingan Ka Bharta as a vegetarian side dish for our curry night!
Baingan Ka Bharta
Baingan Ka Bharta~Eggplant Curry
Baingan Ka Bharta is a delicious vegetarian side dish.
- 2 Eggplants cut into 2-inch (5 cm) cubes.
- 2 tbsp Oil of choice. I like Olive Oil.
- 1 tsp Cumin seeds
- 1 tsp Mustard seeds
- 1 1/2 cup Onions-thinly sliced
- 1 tbsp Green chilies-slit lengthwise
- 1 tsp Red chili powder
- 1 cup Tomatoes-finely chopped
- 1 cup Tomatoes - pureed
- 5-6 Curry leaves, chopped
- 1 tsp Garam masala
- to garnish coriander/cilantro leaves
In a wok or heavy skillet, heat some of the oil and fry the eggplant cubes until soft, about 7-10 minutes. Remove, set aside. Now add some more oil, and add cumin and mustard seeds and fry until they sparkle and sputter! When they stop sputtering, add and saute the onions and cook covered until brown, then add the chilies. Cover and cook for 5 minutes, till excess liquid dries up and the onions get tender.Mix in the chili powder, salt, curry leaves, tomatoes and pureed tomatoes. Cook covered for 15 minutes, until the extra moisture dries up. Add the roasted and mashed eggplant, mix well and cook covered for 5 minutes. Mix in the garam masala and cook covered for 2 minutes and serve garnished with coriander leaves. This dish is great served as an accompaniment to other curry dishes or can be eaten with Naan or Paratha breads.
DetailsPrep time: Cook time: Total time: Yield: 4-6 servings depending on whether it is served as a side dish or main.
This dish is great served as an accompaniment to other curry dishes or can be eaten with Naan or Paratha breads.
My sweet daughter Maddy made a spinach side dish for our curry night. If you would like to see her Palak Paneer recipe just click here!
I hope you try this dish-it is delicious!
I also hope you might be able to come back and join me on the weekend for my #TuesdayTune Linky Party!
Each week I share a song that I love and lots of other fabulous bloggers join in with me and share their favourite music for the week.
Until then, I hope you enjoy listening to Chloe Agnew from Celtic Woman singing Vivaldi's Rain.
Don't you agree that she has the Voice of an Angel?
Thank you so very much for spending your time with me today! I truly value our blogging friendship!
Best wishes always,