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Ingredients:
Baingan (Eggplant) - 1 large
Onion - 1 medium chopped length wise
Tomatoes - 2 medium chopped
Frozen Peas - 1/2 cup (optional)
Garlic cloves - 2 (optional)
Ginger-Green chilli paste - 1 tsp
Red chilli powder - 1 tsp
Cumin-Coriander (Dhana-Jeeru) powder -1 tbsp
Asafoetida (Hing) - a pinch
Garam masala powder - 1 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Oil - 2 tbsp
Coriander leaves for garnish
Baingan (Eggplant) - 1 large
Onion - 1 medium chopped length wise
Tomatoes - 2 medium chopped
Frozen Peas - 1/2 cup (optional)
Garlic cloves - 2 (optional)
Ginger-Green chilli paste - 1 tsp
Red chilli powder - 1 tsp
Cumin-Coriander (Dhana-Jeeru) powder -1 tbsp
Asafoetida (Hing) - a pinch
Garam masala powder - 1 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Oil - 2 tbsp
Coriander leaves for garnish
Method:
Rub some oil on the baingan (eggplant) and roast directly on the flame until the skin chars and the flesh is completely cooked. or else you can broil it on high in oven until the eggplant is cooked (keep checking and turning when required). Once cooked let it cool a little and then peel off the skin (it will come off very easily), cut cubes of the flesh and keep aside.
Heat the oil in a nonstick pan after the oil gets hot add asafoetida, ginger-chilli paste, onions and garlic. Once the onions are translucent add tomatoes and cook till the oil separates from the mixture this will take a little while. Don't forget to keep stirring, tomatoes tend to burn fast. After the tomatoes are cooked add the cumin-coriander (dhana-jeeru), chilli, turmeric and garam masala powder and mix well. Now add chopped baingan (eggplant) and mix, while mixing the cubes will fall apart and become one big mixture. Add the frozen peas and salt mix it well and cover with the lid. Let it cook together for another 5 mins. The is dish is ready now garnish with chopped coriander leaves and serve with Chapatis.
Rub some oil on the baingan (eggplant) and roast directly on the flame until the skin chars and the flesh is completely cooked. or else you can broil it on high in oven until the eggplant is cooked (keep checking and turning when required). Once cooked let it cool a little and then peel off the skin (it will come off very easily), cut cubes of the flesh and keep aside.
Heat the oil in a nonstick pan after the oil gets hot add asafoetida, ginger-chilli paste, onions and garlic. Once the onions are translucent add tomatoes and cook till the oil separates from the mixture this will take a little while. Don't forget to keep stirring, tomatoes tend to burn fast. After the tomatoes are cooked add the cumin-coriander (dhana-jeeru), chilli, turmeric and garam masala powder and mix well. Now add chopped baingan (eggplant) and mix, while mixing the cubes will fall apart and become one big mixture. Add the frozen peas and salt mix it well and cover with the lid. Let it cook together for another 5 mins. The is dish is ready now garnish with chopped coriander leaves and serve with Chapatis.
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