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Baingan Bharta

Neha.Gupta's picture
Ingredients
  Eggplant 1 Large
  Vegetable oil 2 Tablespoon
  Cumin seeds 1 Teaspoon
  Onion 1 Large, finely chopped
  Ginger garlic paste 2 Tablespoon
  Green peas 1 Cup (16 tbs)
  Tomato 1 Large, diced
  Green chilli 1 , finely chopped
  Garam masala 1⁄2 Tablespoon
  Coriander powder 1 Tablespoon
  Red chilli powder 1 Tablespoon
  Salt To Taste
  Cilantro 1 Teaspoon, finely chopped
Directions

- Peel the eggplant, cut it into 1 inch cubes
- Place eggplant cubes in a pressure cooker with 8-10 tablespoons of water
- Pressure cook on high heat until 1 whistle
- Take the cooker off from the heat and let the steam come out on its own
- Once the steam is out, mash the eggplant with a spatula.

- Heat oil in a cooking pan over medium heat
- Add in cumin seeds and onion. Cook and stir until onion is tender and translucent
- This should take about 15-20 min
- Add ginger garlic paste, cook for another 5 min
- Add green peas and tomatoes into the pan, and cook for about 10 minutes
- Stir in Garam Masala, Corriander Powder and Red Chilli powder
- Add mashed eggplant, green chillis and salt to taste
- Cover and cook for 10 minutes over medium heat
- Remove cover add Cilantro and mix

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes
Servings: 
4

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