Roasted Eggplant scramble with green peas
Serving 2-3 persons
Preparation Time: 10 minutes
Cooking Time: 15 minutes
|1 Cup||Boiled Green Peas|
|2 Teaspoon||Garlic Paste|
|1 Teaspoon||Chilli Powder|
|1 Large||Onion Cut length Wise|
|1 Large||Diced Fresh Tomato|
|3 Tablespoon||Tomato Paste|
|1 Teaspoon||Cumin Seeds|
|2 Teaspoon||Garam Masala|
|1 Teaspoon||Turmeric Powder|
|2 Teaspoon||Coriander Powder|
| ||Salt To Taste|
|2 Tablespoon||Finely Chopped Coriander leaves|
Wash and roast eggplant either in oven or on the gas top.
When it is done dip it in a bowl full of water and peel it. Wash the eggplant in running water so the remaining tidbits of skin get washed away. Now mash the eggplant and keep it aside
In a Frying Pan heat oil and add cumin seeds .When they starts crackling add onions and fry them till they turns golden brown.
Now add garlic , ginger and green chili paste and cook it for 1 minute.
Then add all the dry spices one by one followed by 1 table spoon of water and cook for another 1 minute.
Now add fresh tomatoes or tomato paste. Cook it till the masala leaves the oil. Add boiled green pees to the masala and cook it up to 2-3 minutes at high flame.
Then add mashed eggplant and turn the flame to medium and cook it for 5-7 minutes. Keep stirring it in between.
Now put it in a serving bowl and garnish it with coriander leaves, and serve it with chapatti or pranthas.
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