Terong Masak Rempah

Name: Terong Masak Rempah
Cuisine: indian
Ingredients: 2 large eggplants (about 800g); 2 tbsp vegetable oil; 1 medium onion, finely chopped; 2 tomatoes, finely chopped; 1 green chili, finely chopped; 1 tsp ginger-garlic paste; 1 tsp cumin seeds; 1/2 tsp turmeric powder; 1 tsp coriander powder; 1/2 tsp garam masala; Salt to taste; 2 tbsp fresh cilantro, chopped; 1 tsp lemon juice (optional)

MBG-eligible

Baingan Bharta

Terong Masak Rempah — Photo: Cahyo Ramadhani, CC BY-SA 3.0 · wikimedia-commons

Ingredients

2 large eggplants (about 800g)
2 tbsp vegetable oil
1 medium onion, finely chopped
2 tomatoes, finely chopped
1 green chili, finely chopped
1 tsp ginger-garlic paste
1 tsp cumin seeds
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp garam masala
Salt to taste
2 tbsp fresh cilantro, chopped
1 tsp lemon juice (optional)

Instructions

11. Roast the eggplants over an open flame or under a broiler until the skin chars and the flesh becomes soft.
22. Let the eggplants cool, then peel off the charred skin and mash the pulp.
33. Heat oil in a pan over medium heat; add cumin seeds and let them sizzle.
44. Add chopped onion and sauté until golden brown.
55. Stir in ginger‑garlic paste and green chili; cook for 1 minute.
66. Add tomatoes, turmeric, coriander powder, and salt; cook until tomatoes break down.
77. Mix in the mashed eggplant, combine well, and simmer for 5‑7 minutes.
88. Sprinkle garam masala and lemon juice; stir and cook for another minute.
99. Garnish with fresh cilantro and serve hot with roti or rice.

Source: llm-generated