How To Make Eggplant With Peas (Bhaingan Bhurta)

How To Make Eggplant With Peas (Bhaingan Bhurta)

In the original recipe, we roast the whole eggplant on the fire and then peel the skin, mash it and cook it in spices…the taste of the roasted eggplant is awesome and you can replicate it here by roasting in the BBQ grill (but we have to warn you, it can be a messy affair). For a detailed recipe, please click on the link: http://www.showmethecurry.com/2007/06/14/eggplant-peas-baingan-bhurta/

INGREDIENTS

View Ingredients In:

RECIPE

Serves
4

Step 1: You will need

  • 1 Eggplant, Approx 1 pound
  • 1 medium Onion, Finely chopped
  • 4 medium tomatoes, Finely chopped
  • 1/2 tsp Turmric
  • 2 Oil
  • To taste Salt
  • 1/2 cup Frozen Peas
  • 1 tsp Ginger, Finely chopped
  • 1 tsp Garlic, Finely chopped
  • 1 pinch Asafoetida (Hing)
  • 2 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1 tsp Garam Masala
  • To taste Red Chili Powder
  • To taste Green Chilies, Finely chopped
  • 5 sprigs Cilantro, Finely chopped (for garnishing)

Hi welcome to show me the curry.com, I'm Hitel. I'm Anuja, and today we're going to show how to make egg plant and peas subjia also know as baingan bertha.


Eggplant, approximately 1 pound. onion, 1 medium finely chopped. tomatoes 4 medium finely chopped. turmeric 1/2 teaspoon. Oil 2 table spoons. Salt to taste. Frozen peas 1/2 cup. Ginger, 1 teaspoon, finely chopped. Garlic 1 teaspoon finely chopped. Asafoetida (hing) 1 pinch. Coriander powder 2 teaspoons. Cumin powder 1 teaspoon. Garam masala, 1 teaspoon. Red chilly powder, to taste. Green chillies, to taste, finely chopped. Cilantro 5 sprigs finely chopped for garnishing.

OK we're going to start with the eggplant, we're going to just rub a little bit of oil on it, there you go and well, my hand are washed. The oil on the eggplant will help it peel off better after it's been baked. Our oven is been preheating at 400 degrees and we're going to bake our eggplant for 1 hour.



OK our eggplant has been cooking for 1 hour now, we're going to pull it out. Make sure you wait for the eggplant to cool down before you try and take off the skin. So the skin comes off and the flesh is inside, that's what we're going to use to make the dish. Discard the skin.


OK the eggplant is peeled and I'm going to cut it into pieces. And one of the things I wanted to mention, very important is, you definitely want to use a pan that has got a little bit of depth, because of all this liquid that comes out. You don't want a flat one because otherwise, it's going to be hard, it's going to be dripping all over. Now this is done, so we're going to keep it on the side and start with our masala.

We're going to use a non stick pan and heat it on medium flame. Start by heating oil so let's wait for the oil to heat up. We are going to start with the Hing, asfoetida, and the turmeric, give it a stir. Immediately after that put in your onions. And we are now going to wait for the onions to get golden brown in color. Ok the onions kind of look done. Lets give it a stir and go ahead and put in the tomatoes.

Tomatoes just add so much to a dish. And we're going to let it cook again, we are going to go ahead and add our ginger and garlic as well. The garlic, the ginger. Cover it, so it cooks faster. Let's check on our baingan bertha masala. Let's go ahead and add our spices, this is jeera (cumin), dhania (coriander) and garam masala. And this is absolutely optional red chilly powder. I'm also going to go ahead and put in our green chillies. And last but not the least salt. And once it's nicely mixed we are going to go ahead and add the eggplant flesh.

OK here we are and can you keep stirring it. There you go, we are going to let it cook a little bit more. And lets cover it for another couple of minutes. Let's give it another stir, and at this point I actually see a few solid pieces, so I'm going to go ahead and just crush them a little bit with my ladle. And this is kind of done so now I'm going to go ahead and add peas. And one of the variations to this recipe, you add peanuts to it. Baingan bertha is usually a very mushy kind of dish, so a little bit of roasted peanuts adds a nice crunch. Let the peas just cook for another couple of minutes and it's ready.

OK lets give it another stir and I think its pretty much done. You don't want the peas to get mushy, you know because then it doesn't look good. And peas is a vegetable you can actually have raw so, even if it's a little not cooked it's and it actually adds a lot to the color, let's turn it off and we're done.

OK I'm going to garnish with some fresh cilantro leaves and we're ready to serve it with naan or chapatti or even as a side dish, I actually like on toast for morning breakfast. Join us again on another episode of show me the curry.com. Adding a pinch of spice to your life.