"Made with minced and finely chopped vegetables, and a collection of traditional Pakistani spices, this vegan vegetable mash will truly knock you off your socks!"
Baigan Bhurta
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Prep time 10mins
Cook time 20mins
Serves or Makes: 6
Recipe Card
ingredients
- 1 packet of Mama’s Masalas Baigan Bhurta spice mix
- 1 large eggplant (~1.5 lb) cut into ½ inch cubes
- 1 large onion (8 oz), diced
- 1 large tomato (8 oz), diced
- 6 tablespoons of olive oil
- 1 tablespoon of fresh crushed ginger or ginger paste
- 1 tablespoon of fresh minced garlic (3 big cloves) or garlic paste
- 1/2 cups chopped mild green/sweet chilies (4 oz)
- 1/2 cups chopped cilantro
- 1 teaspoon of salt
Method
Step 1
Start by chopping the cilantro and mild green chilies. Then crush the ginger and garlic, dice the onion and tomatoes, and cut the eggplant into ½ inch cubes. Put each ingredient in a separate bowl and set aside.
Step 2
Soak eggplant cubes in water with 1 tsp of salt to extract out any bitterness. Wash and drain after 10 minutes.
Step 3
On high heat, in a medium-large pan, sauté onions in 6 tbsp of olive oil until onions are caramelized for 2-3 minutes.
Step 4
Add garlic and ginger into the pan and sauté with onions for 30 seconds on high heat.
Step 5
Next, add chopped green chilies into the pan and sauté for 1 minute on high heat. Stir continuously to prevent burning.
Step 6
Add Mama’s Masalas Baigan Bhurta seasoning mix to the pan and stir continuously for 30 seconds on high heat.
Step 7
Add diced tomatoes and sauté for 1 minute on high heat.
Step 8
Add eggplant cubes. Mix well, cover, and cook on medium-low heat for 18-20 minutes. Keep the lid on for at least 18 minutes.
Step 9
Lastly, add half of the chopped cilantro into the pan and sauté on high heat until the mixture reaches a thick sauce consistency (1-2 minutes), and all the water is evaporated. Turn off the heat, and add the remaining cilantro. Mix well. Enjoy!