Tuesday, April 19, 2005

Baigan Bhartha

Eggplant (medium size) - 1
Cooked green peas - 1/2 cup
Finely chopped onions - 1
Finely chopped tomatoes - 1
Finely chopped green chilli - 1
Red chilli powder - 1/2 tsp.
Garam Masala Powder - 1/2 tsp.
Turmeric Powder - 1/4 tsp.
Vegetable oil - 3 tbsp.
Salt to taste
Chopped green coriander leaves for garnishing
  • Brush eggplant with oil and roast it on a gas burner over medium heat.
  • Frequently turn the eggplant upside down, until fully roasted.
  • Once done, hold it under cold running water or in a bowl full of water. Cool it and peel off the blackened skin.
  • Mash the flesh.
  • Heat oil in a pan / kadhai . Add green chilli and onion and fry over medium heat until light golden brown.
  • Add red chilli powder, turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender.
  • Add green peas and mashed eggplant. Stir well. Fry for 5-7 minutes over medium heat.
Garnish with green coriander leaves and serve hot.

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