Quick Indian Recipes
Pan-Fried Cheese With Potatoes and Cauliflower in Vinegar Sauce.
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Roasted Eggplant (Baigan ka Bhartha)
4 servings
This nicely seasoned vegetarian entree is usually served with Indian breads such as tandoori roti or nan. Adapted from "The Everything Indian Cookbook," by Monica Bhide (Adams Media, 2004).
3 pounds eggplants (about 2 medium eggplants)
1/4 cup vegetable oil
1 small red onion, coarsely chopped (about 1 cup)
1 teaspoon ginger-garlic paste, such as Nirav brand
1 teaspoon ground coriander
1/4 teaspoon red chili powder or cayenne pepper
2 medium tomatoes, finely chopped
Salt (optional)
A few tablespoons finely chopped cilantro, for garnish (optional)
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