Baigan Bharta (Indian Eggplant Curry) Healthy Vegetarian Recipe

• 1 whole Eggplant, Medium
• 3 Tablespoons Vegetable Oil
• 1 whole Green Chili, Chopped
• 1 whole Onion, Diced
• 1/2 teaspoons Hot Chili Powder
• 1/2 teaspoons Turmeric
• 2 teaspoons Garam Masala Or Curry Powder
• 1/2 teaspoons Salt
• 14 ounces, weight Canned Tomatoes, Diced
• 1 cup Green Peas
• 1 whole Lime, Cut Into Wedges
• 4 Tablespoons Plain Yogurt
• 1/2 cups Coriander Leaves, Cilantro

1. Step one: Brush eggplant with oil and roast it on a gas burner over medium heat.
2. Frequently turn the eggplant, until fully roasted.
3. You could also broil it in the oven.
4. Once done, hold it under cold running water or in a bowl full of water.
5. Cool it and peel off the blackened skin.
6. Mash the flesh.
7. Step two: Heat oil in a pan or skillet.
8. Add green chili and onion and fry over medium heat until light golden brown.
9. Step three: Add red chili powder, turmeric powder, garam masala and salt and stir.
10. Add tomatoes and cook until tender.
11. Step four: Add green peas and mashed eggplant.
12. Stir well.
13. Fry for 5-7 minutes over medium heat.
14. Serve over half cup brown rice, garnish with a lime wedge a dollop of yogurt, coriander leaves and serve hot.
15. Baigan bharta makes excellent leftovers; I might even argue it is better the second day.

vegetable oil, green chili, onion, turmeric, garam masala, salt, tomatoes, green peas, lime, yogurt, coriander leaves

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/baigan-bharta-indian-eggplant-curry-e28093-healthy-vegetarian-recipe/ (may not work)