BAINGAN BARTHA

Baingan Bartha image

Provided by kalpanamail

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

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1 big eggplant
1 small onion (finely cut)
1 big onion, fried to a brown onion paste
1 big tomatoes (finely cut)
1 cup peas
1/2 teaspoon turmeric powder
1 teaspoon chili powder, to taste
2 green chilies
1/2 teaspoon garam masala powder
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
1 tablespoon ginger-garlic paste
salt
ghee
3 -4 tablespoons cream
coriander leaves (finely cut)

Steps:

Prick the eggplant nicely with the fork all over.
Broil the eggplant in the oven(right under the broil) for about 7 minutes one side and anther 7 mins on the other side until the skin starts charring. Let it cool and remove the skin. Or roast it in a grill pan after peeling skin or burn it on the stove top. Keep the burnt eggplant in a ziplock bag and sweat it for easy removal of skin.
Now start chopping this eggplant nicely into as small pieces as possible or until they are mashed nicely.
Fry the onions in oil + ghee till it turns to golden color. Then add Ginger-Garlic Paste to it and fry for another minute.
To this add tomatoes and all the rest of the masala's and fry for 2 more minutes until tomatoes are nicely cooked and mashed.
Now to this add the mashed eggplant + 2 Tbsp of water and cook on light flame for about 5 more minutes until all the ingredients are nicely blended. Add cream. Garnish it with fresh coriander leaves.
This dish goes very well with plain chapathi's or even rice.

Nutrition Facts : Calories 140.1, Fat 4.2, SaturatedFat 2.3, Cholesterol 12.5, Sodium 19.5, Carbohydrate 23.8, Fiber 8.6, Sugar 9.8, Protein 5.1