I have made Baingan Bharta before and I got an idea to add green peas from my friend Sangee. So I made it with peas today. I also changed a couple of things like adding chilli powder instead of green chillies and making a puree of tomato before adding to the pan.
This is a big hit in our house. Even if you use a lot of eggplants, you will end up with just a little paste. So add lots of onions to make up for quantity. The addition of green peas will also help you greatly. It brings some colour, texture and flavour to the dish.
Do check out my other version of Baingan Bharta here.
Ingredients (Serves 6)
Eggplant/Baingan/Kathirikka 4 big
Green Peas 2 cups
Jeera/Cumin 2 tsp
Onion 3 big finely chopped
Garlic 10 pods
Ginger 2 inch piece
Tomato 5
Garam Masala 3 tsp
Chilli powder 2 tsp
Turmeric 1 tsp
Oil and salt to taste
Method of Preparation
1. Preheat the oven to 230C. Line a baking pan with aluminium foil. Place the eggplant. Make a couple of slits on it. Brush the whole eggplant with a little oil. Bake in the oven for 25-30 minutes till the outer surface is roasted and wrinkled. I turned the eggplant once at 20 minutes.
2. Take out the eggplant and cool a little. Peal the skin and collect the inside part. Run a knife thru it and mash it. Keep ready.
3. While the eggplant is getting roasted, you can work on the gravy. Heat oil in a pan. Add cumin.
4. When it sizzles, add the onions. Saute till it starts to brown.
5. Make a paste of ginger and garlic. Add to pan. Saute.
6. Make a paste of tomato and add to the pan. Cook till it comes together.
7. Now add the garam masala, chilli powder, turmeric and salt. Mix well and cook for 2 more minutes.
8. Add the roasted eggplant. Mix well. Mash it so that there are no lumps.
9. Steam the frozen peas in microwave for a few minutes to get it cooked. Add it to the eggplant. Mix well. Do not add earlier as you will not be able to mash the tomato-onion paste and eggplant. Add only at the end.
Serve with rotis.
This is a big hit in our house. Even if you use a lot of eggplants, you will end up with just a little paste. So add lots of onions to make up for quantity. The addition of green peas will also help you greatly. It brings some colour, texture and flavour to the dish.
Do check out my other version of Baingan Bharta here.
Ingredients (Serves 6)
Eggplant/Baingan/Kathirikka 4 big
Green Peas 2 cups
Jeera/Cumin 2 tsp
Onion 3 big finely chopped
Garlic 10 pods
Ginger 2 inch piece
Tomato 5
Garam Masala 3 tsp
Chilli powder 2 tsp
Turmeric 1 tsp
Oil and salt to taste
Method of Preparation
1. Preheat the oven to 230C. Line a baking pan with aluminium foil. Place the eggplant. Make a couple of slits on it. Brush the whole eggplant with a little oil. Bake in the oven for 25-30 minutes till the outer surface is roasted and wrinkled. I turned the eggplant once at 20 minutes.
2. Take out the eggplant and cool a little. Peal the skin and collect the inside part. Run a knife thru it and mash it. Keep ready.
3. While the eggplant is getting roasted, you can work on the gravy. Heat oil in a pan. Add cumin.
4. When it sizzles, add the onions. Saute till it starts to brown.
5. Make a paste of ginger and garlic. Add to pan. Saute.
6. Make a paste of tomato and add to the pan. Cook till it comes together.
7. Now add the garam masala, chilli powder, turmeric and salt. Mix well and cook for 2 more minutes.
8. Add the roasted eggplant. Mix well. Mash it so that there are no lumps.
9. Steam the frozen peas in microwave for a few minutes to get it cooked. Add it to the eggplant. Mix well. Do not add earlier as you will not be able to mash the tomato-onion paste and eggplant. Add only at the end.
Serve with rotis.
Love ur version of bartha... yummy...
ReplyDeleteSuper loving this delicious bharta
ReplyDeletelove the addition of peas, bharta looks delicious.
ReplyDelete