Baigan Bharta – Roasted Egg plant fried with tomatoes and green peas

–Note: Creating posts in bulk for existing pages so as to get benefit of Categories and other widgets


Serves 4:
750 gms Brinjals (Baloon Brinjals).
3 Tbspoons Oil
1 Teaspoon Cumin seeds
1 Teaspoon mustard seeds
3 medium finely chopped Onions.
2 inch piece Ginger minced
7-8 garlic cloves minced
3-4 Green chillies finely chopped (it can be reduced if you need less spicy).
2 Teaspoons Red chilli powder (it can be reduced if you need less spicy).
2 Teaspoons coriander powder
1 Teaspoon Turmeric powder.
Salt to taste
3 large tomatoes finely chopped
–Note: If you don’t like tomatoes then the quantity can be reduced or these can be eliminated also.
1 cup green peas.
1 1/2 tablespoons fresh coriander leaves chopped
2 pinch asafoetida

1. Wash, pat dry and prick eggplants with a knife.??????????????????????????????? ????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????
2. Apply some oil and carefully roast them over open flame or in a tandoor or preheated oven until the skin scorches and starts peeling off and eggplants start to shrink.??????????????????????????????? ????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????
3. Let them cool for 2-3 minutes.
4. Remove skin and mash the pulp completely.??????????????????????????????? ???????????????????????????????
5. Heat oil in a kadhai.
6. On medium flame add cumin seeds and mustard seeds and let them crackle.???????????????????????????????
7. Add green chillies, ginger, garlic and asafoetida and cook for another 2 minutes on low-medium flame. ???????????????????????????????
8. Add green peas and fry for another 2-3 minutes on low-medium flame. (Be carefull the green peas may pop-up)???????????????????????????????
9. Add chopped onions and sauté until translucent on low medium flame.???????????????????????????????
10. Add red chilli powder, coriander powder, turmeric powder and saute for 1-2 minutes (or till the masals’s aroma comes out).???????????????????????????????
11. Add chopped tomatoes and cook on low heat for 7-8 minutes, stirring occasionally or till oil separates.??????????????????????????????? ???????????????????????????????
12. Add Salt to taste.
13. Add mashed roasted eggplants.???????????????????????????????
14. Mix gently and cook open for 3-4 minutes.???????????????????????????????DSC06953
15. Cook covered for 5-6 minutes on low flame (stirring occasionally).
16. Garnish with chopped coriander leaves and serve hot with hot phulkas.

For phulka recipe, please visit the following link on the same blog:

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