Keema Baingan Bharta Recipe

Cooking Directions

• STEP 1.Roast the eggplant over an open flame or in the oven until the skin is charred and the flesh is soft.
• STEP 2.Allow the eggplant to cool, then peel off the charred skin and mash the flesh.
• STEP 3.In a pan, heat oil and add cumin seeds.
• STEP 4.Add onions and cook until golden brown.
• STEP 5.Add ginger-garlic paste and cook for a minute.
• STEP 6.Add minced meat (keema) and cook until browned.
• STEP 7.Add tomatoes, turmeric powder, red chili powder, coriander powder, and salt.
• STEP 8.Cook until the tomatoes are soft and the spices are well combined.
• STEP 9.Add the mashed eggplant to the pan and mix well with the keema mixture.
• STEP 10.Cook for a few more minutes, allowing the flavors to blend together.
• STEP 11.Garnish with fresh coriander leaves and serve hot with roti or rice.

Cooking Tips

• You can use any minced meat of your choice, such as chicken, lamb, or beef.
• To enhance the smoky flavor of the dish, you can roast the eggplant on a charcoal grill.
• Adjust the spice levels according to your preference by adding more or less red chili powder.

Storage and Serving

• Leftover Keema Baingan Bharta can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave before serving.
• Serve the Keema Baingan Bharta hot with roti or rice, and garnish with fresh coriander leaves.