BAINGAN BHARTA

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BAINGAN BHARTA

Eggplant cooked with special blend of spices and peas

For this gravy you need

1 big sized eggplant/brinjal
2 medium sized onions
3 medium sized tomatoes
1/2 cup of fresh peas
1 tsp. of ginger- garlic paste
1/2 tsp. of turmeric powder
1 tsp. of chilli powder
1 tsp. of coriander powder
1/2 tsp. of garam masala powder
1 tsp. of cumin seeds
Salt
Oil

Preparation

Wash the brinjal well, apply oil and keep in microwave for about 10 mins(until the skin turns brown). Allow it to cool,peel the skin and chop them finely.

Chop the onions and tomatoes.

Heat oil in a pan, add cumin seeds, when it stops spluttering add the onions and saute it until they turn translucent.

Add ginger-garlic paste, saute them until the raw smell extracts from it.

Add peas and saute it well.

Add the tomatoes, along with turmeric powder, garam masala powder, chilli powder and coriander powder. Mix them well and  allow this to cook in medium flame.

When the tomatoes get cooked well , add the brinjals along with sufficient water and salt.

Keep stirring the gravy and let it to cook until the eggplant gets mixed well with the spicy sauce.

Delicious  Baingan Bharta is ready to be served.....

Serve it hot with roti's/naan...........:)


Note:
Don't worry if you don't have microwave , attach a wooden skewer to the brinjal, apply oil on its skin and show it on the stove in a low fire, make sure you keep rotating it until the skin turns brown and shrinks