Baigan Bhurtha
3-4 large tomatoes, chopped (approx. 400g)
8 garlic cloves, finely chopped
1 large onion, grated/finely chopped
1 cup green peas, boiled
2 green chillies, finely chopped
1/2 teaspoon garam masala
1/2 teaspoon red chilli powder
1+ teaspoons anise seeds
2 tablespoons oil
salt to taste
1 tablespoon coriander leaves, finely chopped (to garnish)
Burn the aubergines over a direct flame or barbecue mesh. Rotate and cook until evenly soft all over. Scrape off burnt skin. Mash softened aubergines; set aside. Heat oil, add anise seeds; cook until they splutter. Add garlic and onions; stir-fry for 4-5 minutes until onions become golden. Add tomatoes, green chillies, and spices. Stir-fry for 3-4 minutes. Add mashed aubergines and boiled peas, stir and cook covered until the oil separates. Serve with chopped coriander and chapattis or parathas.
Ingrediants (Serves four)
2 large aubergines (250-300g each)3-4 large tomatoes, chopped (approx. 400g)
8 garlic cloves, finely chopped
1 large onion, grated/finely chopped
1 cup green peas, boiled
2 green chillies, finely chopped
1/2 teaspoon garam masala
1/2 teaspoon red chilli powder
1+ teaspoons anise seeds
2 tablespoons oil
salt to taste
1 tablespoon coriander leaves, finely chopped (to garnish)
Method:
Burn the aubergines over a direct flame or barbecue mesh. Rotate and cook until evenly soft all over. Scrape off burnt skin. Mash softened aubergines; set aside. Heat oil, add anise seeds; cook until they splutter. Add garlic and onions; stir-fry for 4-5 minutes until onions become golden. Add tomatoes, green chillies, and spices. Stir-fry for 3-4 minutes. Add mashed aubergines and boiled peas, stir and cook covered until the oil separates. Serve with chopped coriander and chapattis or parathas.
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