Home-Made Baingan Ka Bharta (Mashed Eggplant) by Seema

Ingredients:

• 1 baingan (eggplant)
• 1 large onion, chopped
• 3 tomatoes, chopped
• 1 bowl of peas
• Few coriander leaves for garnish
• Salt as per taste
• 1 tsp red chilli powder
• 2 tbsp of oil
• 2 tbsp of garlic-ginger paste
• Few green chillies for garnish

Procedure:

• TIP: Baingan (eggplant) can also be wrapped in an aluminium foil and baked in the oven at 200 degree celsius for 15 mins and then peel off the skin
• Light the flame and place the baingan (eggplant) on it
• Keep rotating the baingan (eggplant) at regular intervals for about 10 mins
• Leave the baingan to cool for 10 mins after it’s done on the flame
• With the help of water, peel off the skin of baingan (eggplant)
• With the help of a fork, lightly mash the cooked baingan
• TIP: The mashed baingan (eggplant) can also be used for a dip or can be mixed with yogurt with salt and pepper in it
• Heat oil in a kadhai/deep frying pan
• Add the onions
• Stir well
• Add the tomatoes
• Stir well
• Add the garlic-ginger paste
• TIP: One can add chopped ginger-garlic instead of the paste in the bharta
• Stir well
• Add the salt
• Add the red chilli powder
• Stir well
• Add the green peas
• Stir well
• Add the mashed baingan (eggplant)
• Mix well
• Cover the kadhai/deep frying pan with lid and let the baingan (eggplant) for 10-12 mins
• Pour a little water on to the lid
• Add the green chillies
• Add a few coriander leaves
• Mix well
• Ready to serve