Saturday, August 2, 2008

Bainghan Bhartha

  • 1/2 cup cooked green peas (optional)
  • 1/2 tsp coriander pdr (optional
  • 1/4 tsp cumin pdr (optional
  • 1 Eggplant (medium sized)
  • 11/2 cup Finely chopped onions
  • 1/2 tsp Garam masala powder
  • 4 flakes garlic
  • 3 tbsp oil
  • 1/2 tsp Red chilli powder
  • to taste Salt
  • 2-3 green chillies
  • 1 Tomato

  • Apply some oil to the eggplant. Keep it on a hot griddle tawa in reduced flame or put it in the oven at high heat and bake .Once a side of the eggplant is properly cooked turn it. Likewise cook all the sides. It takes around 10-15 minutes to cook the whole eggplant. Once it is fully cooked, wait for it to cool down and then peel off the skin and mash well.(other option is to cook it in the oven at high temp for about 30 mins)
  • Heat oil in a pan, add crushed garlic ,green chilli and chopped onions and fry over medium flame until light golden brown.
  • Add red chilli powder, garam masala powder and turmeric powder.
  • Stir well and add chopped tomatoes and cook till tender.
  • Now add the mashed eggplant , cooked peas and salt and stir for 5-6 minutes on a medium flame.
  • Garnish with chopped coriander leaves. Serve hot with chapatis or as a side dish with rice.

No comments: