Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the gd-system-plugin domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /var/www/wp-includes/functions.php on line 6114

Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the rocket domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /var/www/wp-includes/functions.php on line 6114
Smokey Eggplant Curry (Bhartha) - Good Old Vegan

Dinner

Smokey Eggplant Curry (Bhartha)

It’s that simple, always loved mymum making me this dish, it’s a Punjabi burnt style aubergine, it’s full offlavour, taste and incredibly easy to make.

Course Dinner, Side Dish, Snack

Cuisine Indian-Inspired

Keyword Aubergine, Plant-Based, Vegan

Prep Time 10

Cook Time 50

Total Time 1

Servings

Author Renu

Ingredients

3 aubergines
3 medium onions chopped
1 green chilli sliced
1 tsp salt
1 tsp chili powder
1 tsp ground cumin
1 tsp garam masala
1 tsp ground coriander
1 tsp cumin seeds
1/2 tin chopped tomatoes
Handful frozen peas
Fresh coriander

Instructions

Wash the aubergines,
Start by charing them on a gas cooker, (can grill them too) keep rotating for an even cook.
Cook in oven or air fryer for 30 until soften.
In a large pan fry the cumin seeds in oil and add the onions, chopped chunky. Cook until brown.
Add the green chilli and then spices. Cook for 1-2 minutes.
Add the tomatoes and cook until you see a film of oil.
Add the peas, cook for 5 minutes.
Cut the aubergines, and scoop out the flesh, mash with a fork.
Add to the tomatoes and cook well, for 15-20 minutes until it mixes well and turns a dark red colour.
Check seasoning and finish with coriander.
Serve as a side with #dhal crispy roti/naan and a cucumber raita.