I learned this super easy one-pot dish while I was studying yoga in Rishikesh, India. Baingan gartha literally translates to eggplant mash. The traditional bharta is a long process: Large eggplants are roasted over a flame or grill to char the skin. The recipe only asks for eggplant and tomato, but I love to add zucchini to it. You can even add chickpeas to make it more filling.
Serve it as a main, or a side dish or even as a dip at gatherings.
YIELDS
2-4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 2 tbsp olive oil
- 1 large eggplant, peeled and cubed
- 1 medium zucchini, peeled and cubed
- 1 medium onion, diced
- 1 medium tomato, sliced
- 2 cm size ginger, peeled and sliced
- 5 cloves garlic, minced
- 1 small green chilli, sliced
- 1/2 cup peas
- 1/2 tsp garam masala
- 1 tsp ground coriander
- 1/2 tsp smoked paprika powder
- 1/2 tsp cumin seeds
- 1 tsp salt
- 1 cup water
- 1 tsp turmeric
- 2 tbsp olive oil
- 1 large eggplant, peeled and cubed
- 1 medium zucchini, peeled and cubed
- 1 medium onion, diced
- 1 medium tomato, sliced
- 2 cm size ginger, peeled and sliced
- 5 cloves garlic, minced
- 1 small green chilli, sliced
- 1/2 cup peas
- 1/2 tsp garam masala
- 1 tsp ground coriander
- 1/2 tsp smoked paprika powder
- 1/2 tsp cumin seeds
- 1 tsp salt
- 1 cup water
- 1 tsp turmeric
Directions
1. In a large pot, heat up the oil and add the cumin seeds, cook for half a minute. Add the onion, ginger, garlic, green chili and a good pinch of salt. Cook for about 3 minutes.
2. Add all the ground spices and mix well. Then add the tomato and allow to cook for 2 minutes.
3. Once the tomato is tender, add the eggplant and zucchini, salt, water and give it a good mix.
4. Cook until the vegetables become tender, then mash the eggplants really well using a potato masher. Taste and adjust the salt and flavor as needed. Then add the peas in the mix and cook for a few minutes more, to cook the peas as well. You can add a can of chickpeas along the peas if you want a more filling dish.
Vegan Ayurvedic Green Curry
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Photo: Imola Toth
