Benghan Bharta

Vegetarian Curry

An incredibly tasty dish served as a main course in classic Indian vegetarian cooking or as a side.
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)
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.

servings  use metric
original recipe yield: 4 Servings
Notes Keeps well. Goes well with chicken.

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