Name: Baingan ka Bhartha recipe by Nidhi Mer at BetterButter
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: Eggplant 2 large; Boiled Green peas 2 tablespoons; Onion 1 medium; Tomato 2 small; Ginger 1/2 inch; Turmeric 1/4 tablespoon; Red chill powder 1/2 tablespoon; Salt as per taste; Gram masala 1/2 tablespoon; Mustard oil or any cooking oil 3 tablespoons

Ingredients Serving: 4

Eggplant 2 large
Boiled Green peas 2 tablespoons
Onion 1 medium
Tomato 2 small
Ginger 1/2 inch
Turmeric 1/4 tablespoon
Red chill powder 1/2 tablespoon
Salt as per taste
Gram masala 1/2 tablespoon
Mustard oil or any cooking oil 3 tablespoons

Instructions

Rinse the eggplants in water and dry with kitchen napkins.
Apply some oil in eggplants and cut with knife to check eggplants. Keep it for roasting on a open flame. Keep the eggplants turning after 2 to 3 minutes on the flame, so that it's evenly cooked.
Roast the eggplants till its completely cooked and tender. Check with knife, if knife should slid easily in eggplants without any resistance. Remove it from the flame and let it cool down.
Once cooled, peel the skin from roasted eggplants. Mash the eggplants.
In a kadai heat 2 tablespoons mustard oil or cooking oil.
Sliced onion and chopped tomatoes and ginger.
Add Sliced onion in the kadai.
Saute the onions till translucent. Don't drown it. After that add chopped ginger.
Saute for a minute. Add chopped tomatoes.
Saute the tomates till the Oli starts separating.
Now add turmeric, red chili powder and salt.
Mix well with the help of potato masher.
When it mix well. Add mash eggplants in it.
Again mix with potatoe masher. Saute for 2 minutes.
Atlast you can add boiled green peas and garam masala saute for another 2 mix. Serve with roti and plain Paratha

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