Recipe Summary
Recipe:
Eggplant & Peas (Baingan Bhurta)
Cuisine: North Indian
Type: Vegeterian
Course: Side Dish
Courtesy:
Cuisine: North Indian
Type: Vegeterian
Course: Side Dish
Courtesy:
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Eggplant & Peas (Baingan Bhurta)
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Ingredients
- Eggplant – 1lb (aprox)
- Onions – 1 med., finely chopped in a food processor
- Tomatoes – 4 med, finely chopped
- Turmeric (Haldi) – tsp
- Oil – 2 tbsps
- Salt – to taste
- Frozen peas – 1/2 cup
- Ginger – 1tsp, finely chopped
- Garlic – 1 tsp, finely chopped
- Asofoetida (Hing) - 1 pinch
- Coriander powder (Dhaniya) - 2 tsps
- Cumin powder (Jeera) – 1 tsp
- Garam Masala – 1tsp
- Red Chili Powder – to taste
- Green Chilies – to taste, finely chopped
- Cilantro – 5 sprigs, finely chopped, for garnishing
Directions
- Pre-heat the oven at 400 degrees, rub a little oil on the Eggplant, put it in a oven-proof dish and cook for 1 hour.
- Once that is done, take Eggplant out, let it cool a little and then peel off the skin (it will come off very easily). Cut cubes of the flesh and keep aside.
- Heat rest of the Oil in a non-stick pan on Medium-to-High heat.
- After the Oil gets hot, add Asofoetida, Turmeric and Onions (in that order).
- Give it a good stir and let it cook till the onions turn translucent.
- Add the Ginger and Garlic and let it cook till the onions start turning golden.
- Add the Tomatoes and cook till the oil separates from the mixture…this will take a little while. Don’t forget to keep stirring, tomatoes tend to burn fast.
- Add Garam Masala, Cumin powder, Coriander Powder, Red Chili Powder and the Green Chilies. Mix
- Add the Eggplant cubes and mix. While mixing, the cubes will fall apart and become one big mixture. This is OK.
- Add the Peas and Salt, mix and cover the wok, reduce to Medium flame and let it cook.
- Once it starts boiling and the spices have all blended in well with the Eggplant and Peas, it is ready.
- Garnish with Fresh Cilantro and serve hot with Naans, Chapatis, Paranthas..
- Serves 4-6
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