Roasted, peeled and mashed, the brinjals transform into an aromatic ingredients perfect to create this delicious Punjabi subzi. Cooked along with peas, tangy tomatoes and pungent ingredients like onions, ginger and green chilies. Baingan bharta is an accompaniment that goes equally well with rotis and rice. Make sure to cook the brinjals well till it chars. That's where the perfect smokiness comes from and give this bharta an amazing flavor.
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- Brinjal (eggplant) - 1, large
- Oil for greasing the brinjal
- Green peas - 1/2 cup (I have used frozen ones. If you are using fresh ones, make sure to boil it first)
- Ghee - 1 Tbsp
- Cumin seeds - 1 Tsp
- Ginger - 1 inch piece, finely chopped
- Garlic - 1 Tsp, finely chopped
- Green chilies - 2, finely chopped
- Onions - 1/2 cup, finely chopped
- Tomatoes - 1-2 cup, finely chopped
- Coriander powder - 1 Tbsp
- Red chili powder - 1/2 Tsp
- Garam masala - 1/ 2 Tsp
- Coriander leaves - 2 Tbsp, chopped
- Salt to taste
- Grease the brinjal with oil and roast on an open flame for 10-12 minutes or till the brinjal turns soft and black, while turning occasionally. Keep aside to cool slightly.
- Cut the stem and discard it. Peel the skin and mash the flesh using fork or potato masher. Keep aside.
- Heat the ghee in a broad non-stick pan and add cumin seeds.
- When the cumin seeds crackle, add ginger, garlic and green chilies and sauté for 30 seconds. Add onions and peas and again sauté on a medium flame for 2 minutes.
- Add the tomatoes, coriander powder, red chili powder and salt. Mix well and cook on a medium flame for 3-4 minutes or until the tomatoes are fully cooked, while stirring occasionally.
- Add the roasted and mashed brinjal. Mix well with the masala and cook it on a medium flame for 3-4 minutes, while stirring occasionally.
- Sprinkle garam masala and coriander( save some for garnish) and mix. Switch off the flame.
- Baingan bharta is ready to serve hot, garnished with coriander.
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