Preparation time-15 minutes
Cooking time-10 minutes
1 big egg plant/Baigan/Brinjal(approx. of 1kg)
1tsp cumin seeds
2 large chopped onion
2 green chilies chopped
2 inch ginger chopped
2tsp red chilli powder
Salt to taste
3-4 large chopped tomatoes
Frozen peas(optional)(You can use boil them too if you donâ€™t have frozen one)
1/2tsp Garam masala
½ tsp turmeric powder
½ tsp coriander powder(dhaniya powder)
Wash the eggplant and prick it with the help of a fork.There are various ways of roasting the egg plant
1. Roast it in pre heat oven until the skin scorches and it starts to shrink.
3. You can cut into 2-3 pieces and boil it too in a pressure cooker. Taste almost same.
Step1:-After being roasted or boiled let it cool for a while and peel of its skin.
Step2:-Mash the eggplant nicely .
Step3: Take a pan and heat oil in it.
Step4: Add cumin seeds when hot. Add onion and sautÃ© for few minutes.
Step5: Add ginger and green chilies and cook for 2 minutes again.
Step6: Add chopped tomatoes and all the masalas except coriander powder.
Step7: When masala leaves the oil add mashed roasted/boiled eggplant and frozen peas.
Step8:Mix it nicely and ad coriander powder. Cook it on medium heat for 5-10 minutes.
You can garnish with chopped coriander leaves and serve hot with paratha or chapatti.
Kitchen notes:Some people prick the egg plant and stuff garlic in it so that it get roasted too with the eggplant.
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