Friday, March 12, 2010

Bhaingan Bhartha


1 large eggplant
1 medium onion, finely chopped
1/2 cup chopped coriander leaves
2 tomatoes, chopped finely
4 green chillies, chopped finely
1 cup cooked green peas
1 1/2 tsp dhania-jeera (cumin -corainder) powder
1 1/2 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp amchoor (mango powder)
Salt to taste
1 tsp sugar
3 tbsp cooking oil

  • Rub 1/2 tsp oil on the eggplant and bake in an oven till the skin shrinks and liquid starts oozing out of the vegetable.
  • This will take around 30-45 minutes at 400 deg F.
  • Take it out of the oven and peel it.
  • Mash the baigan and add the salt to it.
  • Heat the remaining oil and add the chopped onion.
  • Fry till the onions turns translucent.
  • Add the green chillies and the tomatoes and fry till the mixture becomes homogeneous.
  • Now add all the spices and the sugar and fry for a minute.
  • Add the baigan and mix well.
  • Now add the peas and fry for a couple of minutes.
  • Add the chopped coriander leaves and some water to get a thick consistency. Mix well.
  • Heat through.
Serve when hot with plain rice/paratha.


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