Eggplant might look intimidating to many people, but when they eat this magnificent wonder of love out of my kitchen they stand converted.
As a kid I was not very fond of eggplant, it was a repulsive looking vegetable. But after living out of home for about 11 years now, eggplant and I are good friends. It is a permanent member of the house.
You shall need: [Feeds 3 people at lunch]
1 tbsp + 2 Tbsp…Vegetable oil
1/2 cup… Boiled Peas [I boiled them in the microwave]
1… Large Onion[finely chopped]
1… Medium size tomato[finely chopped]
1..Green chilly [finely chopped]
1 Tsp.. Jeera
1/2 Tsp… Turmeric powder
1/2 tsp… chilly powder
- Apply some oil on the brinjal and insert a fork in the stem. Place it on the gas to roast. Keep turning it once you hear the skin crackling. It should take about 10 min to roast perfectly from all sides and be little cooked in the center too.
- Take it off the heat once done and keep it away to cool.
- Heat oil in a wok, add the jeera and green chilly. Stir for 2 min.
- Add the onions and cook till they are translucent.
- Add the masalas and cook for a few sec.
- Add the tomatoes and cook until they are nicely cooked and the masalas is dry-ish.
- Remove the skin of the brinjal and cut the stem part.
- Add little water, cover and cook for 2 min.
- Add the peas and add little more water.Cover and cook for 5 min on medium flame.
- Remove lid so that the water evaporates. Keep it to a paste like consistency.
- Serve with bhakri, chapati or paratha.