Bengain Bartha (Indian mashed eggplant dish)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 158.3
- Total Fat: 11.0 g
- Cholesterol: 0.0 mg
- Sodium: 6.8 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 4.9 g
- Protein: 2.9 g
View full nutritional breakdown of Bengain Bartha (Indian mashed eggplant dish) calories by ingredient
Introduction
I got tired of paying $30 to out out to an indian restaurant for this dish. It is Typically served with rice and Naan. I got tired of paying $30 to out out to an indian restaurant for this dish. It is Typically served with rice and Naan.Number of Servings: 4
Ingredients
-
3 tbsp vegetable oil
2-3 cloves of garlic
1 pound eggplant
small piece of fresh ginger, about an inch (optional)
1 cup chopped onion
2 large tomatoes, chopped
green chiles to taste
1/2-1/2 tsp tumeric
1 tsp coriander powder
1/2 cup fresh or frozen peas (optional)
salt to taste
Directions
1. Apply a small amount of oil to eggplant and roast it in the oven at 4-500 degrees until it is slightly burned on the outside. You can also cook it over a fire until it is slightly burned. The idea is to roast the eggplant.
2. Put the remaining oil in the pan.
3. Crush the garlic as fine as you can,and add the ginger and crush it too.
4. Saute the cumin seeds.
5. Add the garlic and ginger to the cumin and saute
6. Add about a tsp of salt
7. Add the chopped green chiles
8. Add the chopped tomatoes
9. Add the coriander powder
10. Add the tomatoesi
11. Simmer this mixture until very soft.
12. When you take the eggplant out of the oven (about 20 min or so) let it cool, then peel the eggplant, chop it up, and add it to the mixture.
For a youtube video on how to do it, go here:
http://www.youtube.com/watch?v=QVVMwA0oHsw
Serve with Naan. This is a dipping type dish.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user KATHE555.
2. Put the remaining oil in the pan.
3. Crush the garlic as fine as you can,and add the ginger and crush it too.
4. Saute the cumin seeds.
5. Add the garlic and ginger to the cumin and saute
6. Add about a tsp of salt
7. Add the chopped green chiles
8. Add the chopped tomatoes
9. Add the coriander powder
10. Add the tomatoesi
11. Simmer this mixture until very soft.
12. When you take the eggplant out of the oven (about 20 min or so) let it cool, then peel the eggplant, chop it up, and add it to the mixture.
For a youtube video on how to do it, go here:
http://www.youtube.com/watch?v=QVVMwA0oHsw
Serve with Naan. This is a dipping type dish.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user KATHE555.