Ingredients for Eggplant Bharta
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- Garlic Cloves
- Ginger Powder
- Cayenne Powder
- Cumin Powder
- Cinnamon
- Black Pepper
- Turmeric Powder
- 1 (28 ounce) can diced tomatoes
- 2 medium eggplants, diced (approximately 2 cups)
- 1 teaspoon salt
- Coriander Leaves
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How to Make Eggplant Bharta
- Heat 2 tablespoons of oil in a medium saucepan over medium heat.
- Add 1 medium onion, chopped, and sauté until translucent (about 5 minutes).
- Add 2 cloves garlic, minced, and sauté for 2 minutes, or until fragrant.
- Stir in 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon turmeric powder, and a pinch of cayenne pepper (optional).
- Sauté for 2 minutes, stirring constantly.
- Add 1/2 cup water, 1 (28 ounce) can of diced tomatoes, and cook for 5 minutes.
- Add 2 medium eggplants, diced (about 2 cups), and 1 teaspoon salt.
- Cook for 10-15 minutes, or until the eggplant is tender and the sauce has thickened slightly. Stir occasionally to prevent burning.
- If the mixture is too watery, continue cooking until it reaches your desired consistency.
- Garnish with 2 tablespoons chopped fresh cilantro.
- Serve hot with rotis and raita (optional). Enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
24g
Fat
2g
Carbs
4g
