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The Vegetarian Curry Bible
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3. Serve when hot with plain rice/paratha.
Baigan Bhartha
by Sunita
Ingredients
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1 large eggplant
1 medium onion, finely chopped
1/2 cup chopped coriander leaves
2 tomatoes, chopped finely
4 green chillies, chopped finely
1 cup cooked green peas
1 1/2 tsp dhania-jeera ( cumin-corainder) powder
1 1/2 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp amchoor(mango powder)
Salt to taste
1 tsp sugar
tbsp cooking oil
Method
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Rub 1/2 tsp oil on the eggplant and bake in an oven till the skin shrinks
and liquid starts oozing out of the vegetable.
This will take around 30-45 minutes at 400 deg F.
Take it out of the oven and peel it.
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Mash the baigan and add the salt to it.
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Heat the remaining oil and add the chopped onion.
Fry till the onions turns translucent.
Add the green chillies and the tomatoes and fry till the mixture
becomes homogeneous.
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0. Now add the peas and fry for a couple of minutes.
1. Add the chopped coriander leaves and some water to get a thick
consistency. Mix well.
Now add all the spices and the sugar and fry for a minute.
Add the baigan and mix well.
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2. Heat through.
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