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Indian · Side
Baingan Bharta Smoky Eggplant with Mango Powder
The north Indian smoky eggplant pate: a whole eggplant charred over flame, peeled and mashed with raw onion, garlic, chile, tomato and tart mango powder, then fried in ghee until the oil separates and finished with toasted cumin-coriander.
- YieldServes 6 as a side
- Hands-on40 min
- Total1 h 23 min
- Difficulty
Ingredients
- 680 glarge eggplant, 1 whole
- 100 gred onion, 1 small, coarsely chopped
- 6 clovesgarlic, large
- 3fresh green Thai, cayenne or serrano chiles, stems removed; use 2 to 4 to taste
- 245 gcanned crushed tomatoes, about 1 cup
- 4 tbspfresh cilantro leaves and tender stems, finely chopped, divided
- 2 tbspmango powder (amchur) or fresh lime juice
- 1 tspcoarse kosher or sea salt
- ¼ tspground turmeric
- 2 tbspghee or canola oil
- 1 tbsptoasted cumin-coriander blend (dhania-jeera masala)
- 75 gred onion, finely chopped, for garnishoptional
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