Baingan ka Bartha

Servings: 3-4

Ingredients:

Content	Quantity	Comment
Brinjal	1 big	Choose the one which is lighter when compared to its size
Onion	1 big	Chopped
Coriander leaves	2-3 tbsp
Lemon juice	½ of lime / 1 tbsp	More if you want more sourness
Green peas	½ cup	If dry then soak it overnight and pressure cook with a pinch of salt
Oil	2 tbsp
Jeera	1 tsp
Curry leaves	1 sprig
Jeera powder	1 tbsp
Coriander powder	1 tbsp
Garam masala powder	1 tbsp
Chilli powder	1 tsp
Salt	To taste
Sugar	½ tsp
Turmeric	¼ tsp

Method:

Wash the brinjal and poke it using a knife or fork on all sides and roast it on medium flame. Keep turning occasionally so that it cooks on all sides. Once cooked on all sides, immerse in cold water and peel the skin. Cut off the stem part and mash the brinjal well. Set it aside.

Heat oil in a pan. Add jeera. Once it starts spluttering, add curry leaves and onions. Add turmeric, a pinch of salt, sugar and fry till onions are translucent. Add the green peas and saute. Add the mashed brinjal and mix well. Adjust salt. Add jeera powder, coriander powder, and chilli powder. Mix well. Cook covered till the raw smell of the masalas are gone.

Switch off the heat and add lemon juice and garam masala. Mix well. Keep it covered for a minute or two. Garnish with coriander leaves.

Serve hot with rice, roti, chapati….

Tip:

While mashing the brinjal, first use a steel spoon and cut it on a plate and then mash the brinjal well.