Baigan Matar Bharta By Chahat Kaur
Baigan Matar Bharta is a Punjabi specialty served with rotis. In this dish, charred eggplant is cooked with spices, green peas and tomatoes giving it a rustic but exotic flavor.
Ingredients
- 1 big size Brinjal/Eggplant/Aubergine
- ½ cup peas
- 3 big Tomatoes chopped
- 1 big size Onion fine chopped
- 2 Green chili chopped
- 4-5 cloves Garlic fine chopped
- 2 '' Ginger fine chopped
- ½ tsp. Turmeric powder
- 1 tsp. Coriander powder
- 1 tsp. Kashmiri red chilly powder
- ¼ tsp. garam masala Powder
- Coriander leaves chopped for garnishing
- 3 tbsp. vegetable oil or Mustard oil I used Mustard for this recipe
- Salt to taste
Instructions
- Clean the eggplant & slit the eggplant once & grease with oil
- Keep the iron net on gas/electric stove. ( Or however you wanna roast it ,all your way ? )
- Place the eggplant on the net, let it grill all side at low to medium heat till it gets soft.
- Once it is cooked, it would become very soft. Turn off the heat. Let it cool down.
- Peel the eggplant mash and keep it aside.
- Heat oil in /Kadai/yok/pan.
- Add ginger & garlic, saute till slightly golden color. Add onion and green chilly, saute till onion gets translucent.
- Now add chopped tomatoes & mix well .
- Add salt to taste , turmeric powder & coriander powder,.
- Mix well & saute in medium heat covering the lid till you see that oil start oozing out & tomatoes are mushy.
- Add peas ,mix well & fry for another 3-4 min.
- Now add mashed eggplant and mix it very well. Fry the mixture for another 5-7 min till the egg plant is properly cooked along with the other spices. Sprinkle garam masala powder & mix well.
- Turn off the heat and garnish with coriander leaves.