Eggplant Curry (Bhanta ko Tarkari)
Nepali-style Eggplant Curry, or Bhanta ko Tarkari, is a savory,, rustic dish made by stewing eggplant with tomatoes, onions, mustard oil, and spices like turmeric and cumin. It is a popular, daily vegetarian dish often paired with rice, lentils, naan or roti.
30min
Easy
Not spicy
Ingredients
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Directions
Chop the green chilies, the onions, the tomatoes, the eggplant and the coriander leaves.
Heat a pan with the mustard oil.
When the oil is hot, add the onions.
When the onions turn golden brown, add the green chilies, the turmeric powder and the bay leaves and mix well.
After 3 minutes, add the eggplant, the green peas, and the salt. Mix well.
Simmer for 10 minutes.
Add the tomatoes, the cumin powder, the coriander powder, the red chili powder, the garlic paste, and the ginger paste. Mix well.
Once ready, garnish the curry with some coriander leaves.
Serve in a bowl with rice or roti. Enjoy!
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