Health Benefits: Eggplant is an excellent source of dietary fibre, potassium, manganese, copper and thiamin (vitamin B1). It is also a good source of vitamin B6, folate, magnesium and niacin.
1 medium Baigan (eggplant) 1/2 cup Cooked green peas
1 Finely chopped onions 1 Finely chopped tomatoes
1 Finely chopped green chilli 1/2 tsp Red chilli powder
1/2 tsp Garam Masala Powder 1/4 tsp Turmeric Powder
3 tbsp Vegetable oil 1 tsp salt
Chopped green coriander leaves for garnishing
- Brush baigan (eggplant) with oil and roast it on a gas burner over medium heat.
- Frequently turn the eggplant upside down until fully roasted.
- Once done, hold it under cold running water or in a bowl full of water. Cool it and peel off the blackened skin.
- Mash the flesh.
- Heat oil in a pan / kadhai. Add green chilli and onion and fry over medium heat until light golden brown.
- Add red chilli powder, turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender.
- Add green peas and mashed baigan (eggplant). Stir well. Fry the baigan bhartha for 5-7 minutes over medium heat.
- Garnish the bharta with green coriander leaves and serve hot.