Saturday 18 July 2015


Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 4-6

2 medium sized eggplant /brinjal/ baingan (bhartha baingan)
2 tbsp refined oil
1/2 tsp cumin seeds
2 medium sized or 1 big onion chopped
2 tomatoes chopped
1 green chili chopped
1" ginger finely chopped or grated
3-4 cloves of garlic chopped
1/2 tsp degi mirch powder
1 tsp catch sabzi masala
1 tsp coriander powder
2 tbsp green peas
salt to taste


  1. Wash the brinjal and grease it with little oil.
  2. Roast it over an open flame turning side occasionally till the skin is charred and can be peeled off.
  3. Cool and peel the skin.For this keep the hot brinjal in cold water in a bowl and gently remove the burnt skin.
  4. Wash the brinjals with clean water and mash the pulp thoroughly and keep aside.
  5. Heat oil in a pan and add the cumin seeds.
  6. When they crackle add the onions and sauté till they turn pink in color.
  7. Add the ginger, garlic and green chillies and sauté for a few more seconds.
  8. Add the tomatoes and peas and cook till tomatoes and peas become soft.
  9. Add the mashed brinjal, all the spices and salt, mix well and cook for 3-4 minutes.
  10. Garnish with coriander and serve hot.
  1. Choose the brinjals which are 
  2. You can roast the brinjal in an OTG also. Roasting brinjals gives them a distinct flavor.But if you don't have time to roast them . You can either boil it after peeling it with a peeler or simply peel and chop them and put them in roasted masala and cook till they are done. 

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