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.
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: https://deliciousvegrecipes.wordpress.com/paneer-makhani/