Prep Time: 20 mins I Cooking Time: 1 hr I Serving: 2-3
Ingredients :-
For Roasting : -
2 Eggplant, medium sized (washed)
10-12 Garlic Cloves (peeled)
3 Tomatoes, medium sized (whole)
2-3 Green Chillies (stem removed & washed)
Veg Oil for brushing
For Tempering :-
4 tbsp./60ml - Veg Oil
4 Onion, medium sized(roughly chopped)
1 cup/150g Green Peas (shelled & washed - fresh/frozen)
½ tsp Turmeric Powder
1 tsp Red Chilli Powder
½ tsp Coriander Powder
¼ tsp Cumin Powder
Salt to taste(divided)
1 tbsp./4-5 Sprigs Fresh Coriander Leaves (chopped)
Process :-
For Roasting : -
Place all the vegetables (brinjal, garlic pod, tomatoes, and chillies)on the chopping board. In brinjal, make 3 inches long 3-4 cuts lengthwise and insert 2-3 garlic cloves and 1 green chilli in each cut. Similarly repeat the same process for the second brinjal
Pour a few drops of veg oil on both the brinjals and apply evenly with the help of brush /hands
Make two cuts length and width wise on the lower end of all tomatoes. Take a skewer and insert in all the 3 tomatoes and set aside
Heat the roaster pan/tawa and roast both the brinjals until it is cooked (20-25 mins approx.) on low- medium flame. Keep turning the sides for even cooking
When roasted properly lower down the flame and gently remove them from the heat and place them on a plate & allow them to cool
On the same pan/tawa roast the tomatoes on low medium flame for 3-4 mins. When the outer skin turns black switch off the gas. Remove them from the pan and place them on a plate for cooling down
Take a big bowl filled with cold water and dip the roasted brinjals in water and gently remove the skin/outer layer. Discard the water and fill the bowl with clean water and wash the brinjals gently and set aside covered on a plate
Similarly repeat the same process for the tomatoes
Next, mash the eggplants along with chillies and garlic and chop the roasted tomatoes separately with the help of fork/knife and keep aside covered
For Tempering : -
Heat veg oil in a pan /kadai. Once oil is hot enough, add chopped onions to the pan and sauté for 4-5 mins on low-medium flame until translucent
Next add the washed peas and ½ tsp of salt to the pan. Mix well and sauté for 7-8 mins on low-medium flame until peas turns soft
Once the peas turn soft add the roasted chopped tomatoes to the pan. Mix well and stir for next 4-5 mins on low-medium flame
Add turmeric powder + red chilli powder + coriander powder + cumin powder and salt to the pan. Mix well and keep stirring for another 3-4 mins until oil separates from the masala
Next, add the mashed eggplant along with mashed garlic and chillies to the pan. Mix well and keep stirring for another 3-4 mins on low medium flame
Turn off the flame and garnish with fresh chopped coriander leaves
Time to Taste :)
Serve hot with Tawa Paratha, Ghee Chapati and some fresh salad
Note : pls adjust the spice levels to your taste.