Baingan Bartha

16 ingredients
7 steps

Ingredients

  • 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)

Directions

  1. 1
    Prick the eggplant nicely with the fork all over.
  2. 2
    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.
  3. 3
    Now start chopping this eggplant nicely into as small pieces as possible or until they are mashed nicely.
  4. 4
    Fry the onions in oil + ghee till it turns to golden color. Then add Ginger-Garlic Paste to it and fry for another minute.
  5. 5
    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.
  6. 6
    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.
  7. 7
    This dish goes very well with plain chapathi's or even rice.

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