by Pallavi Purani

Baigan ka bharta with peas

Eggplant might look intimidating to many people, but when they eat this magnificent wonder of love out of my kitchen they stand converted.

As a kid I was not very fond of eggplant, it was a repulsive looking vegetable. But after living out of home for about 11 years now, eggplant and I are good friends. It is a permanent member of the house.

Print Recipe
Baigan ka bharta with peas
Eggplant might look intimidating to many people, but when they eat this magnificent wonder of love out of my kitchen they stand converted.
Course side dish
Prep Time 20 minutes
Cook Time 20 minutes
Servings
portion
Ingredients
  • 1 Eggplant ... Big .
  • 1 tbsp + 2 Tbsp Vegetable oil ....
  • 1/2 cup Peas Boiled [ I boiled them in the microwave ... .
  • 1 Onion ... Large . [ finely chopped
  • 1 tomato ... . Medium size [ finely chopped
  • 1 chilly ... Green [ finely chopped
  • 1 Tsp Jeera .. .
  • 1/2 Tsp Turmeric powder ... .
  • 1/2 tsp chilly powder ... .
  • Salt .
  • water .
Course side dish
Prep Time 20 minutes
Cook Time 20 minutes
Servings
portion
Ingredients
  • 1 Eggplant ... Big .
  • 1 tbsp + 2 Tbsp Vegetable oil ....
  • 1/2 cup Peas Boiled [ I boiled them in the microwave ... .
  • 1 Onion ... Large . [ finely chopped
  • 1 tomato ... . Medium size [ finely chopped
  • 1 chilly ... Green [ finely chopped
  • 1 Tsp Jeera .. .
  • 1/2 Tsp Turmeric powder ... .
  • 1/2 tsp chilly powder ... .
  • Salt .
  • water .
Instructions
  1. Apply some oil on the brinjal and insert a fork in the stem. Place it on the gas to roast. Keep turning it once you hear the skin crackling. It should take about 10 min to roast perfectly from all sides and be little cooked in the center too.
  2. Take it off the heat once done and keep it away to cool.
  3. Heat oil in a wok, add the jeera and green chilly. Stir for 2 min.
  4. Add the onions and cook till they are translucent.
  5. Add the masalas and cook for a few sec.
  6. Add the tomatoes and cook until they are nicely cooked and the masalas is dry-ish.
  7. Remove the skin of the brinjal and cut the stem part.
  8. Mash it with a fork and add it to the masalas.
  9. Add little water, cover and cook for 2 min.
  10. Add the peas and add little more water.Cover and cook for 5 min on medium flame.
  11. Remove lid so that the water evaporates. Keep it to a paste like consistency.
  12. Serve with bhakri, chapati or paratha.


Leave a Reply

Your email address will not be published. Required fields are marked *