Baigan Ka Bharta

5.0 (1 reviews)

4 tsp. vegetable oil
2 eggplants, halved lengthwise
1/4 tsp. mustard seeds
1 bay leaf
2 green chilies, finely chopped
1-inch ginger, grated
1 small onion, finely chopped
1 small tomato, finely chopped
1/4 tsp. turmeric powder
1/4 tsp. chili powder (optional)
1/2 tsp. dried mango powder (amchoor)
1/2 tsp. garam masala
Salt, to taste
A few drops of lemon juice, to taste (optional)
Some fresh coriander, chopped

• Rub 1 tsp. of oil evenly on the eggplants and put in a hot oven for about 20 to 25 minutes until the skin begins to burn and they are tender on the inside. After cooling, peel, then use a blender to blend the pulp into a smooth paste.
• Heat the remaining oil. Pop the mustard seeds in it and add the bay leaf, green chilies, ginger, and onions. Stir and cook for 3 to 4 minutes. Add the eggplant pulp, tomatoes and turmeric powder and cook for 7 to 8 minutes (add a little water if needed). Add all the other masalas and stir. Add the lemon juice and coriander and stir well.
• Garnish with some chopped coriander and serve warm as a spicy accompaniment.

Makes 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind