| Benghan Bharta
Indian
Vegetarian Curry
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| An incredibly tasty dish served as a main course in classic Indian vegetarian cooking or as a side. |
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| Ingredients |
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1 medium eggplant, peeled then sliced lengthwise in 1/4" slices
3 tablespoons vegetable oil
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/2 chopped onion
1/2 cup chopped tomatoes
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/2 teaspoon ground cayenne pepper
Fresh cilantro, chopped (optional for garnish)
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Steps
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| 1 | Preheat broiler. |
| | 2 | Place eggplant slices on baking sheet and brush both sides using 1 tablespoon of oil. Broil 2 - 4 minutes on each side until eggplant is golden and tender. Remove from broiler and set aside. |
| | 3 | Pour remaining vegetable oil into large skillet over medium high heat, add spices, stirring and heating until fragrant. Add onions. Reduce heat to medium and saute until tender. |
| | 4 | Add tomatoes to skillet. Roughly chop eggplant slices and add to skillet. |
| | 5 | Turn heat to low. Cover pan and simmer for 30-40 minutes, stirring occasionally. Dish is ready when no longer chunky; it will resemble a thick stew. |
| | 6 | Taste, adjust seasoning with salt and pepper. If desired, garnish with cilantro and serve. |
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| Yield |
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original recipe yield: 4 Servings
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| Notes
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Keeps well. Goes well with chicken.
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