Baingan is a rich source of iron which makes this dish nutritious as well.
• Baingan (Brinjal) – 1 Medium
• Chopped Onion- 2 Large
• Chopped Tomatoes – 4 large
• Boiled peas – ½ Cup
• Chopped coriander leaves to garnish
• Red chili powder – 2 Tsp
• Salt to taste
• Oil – 3 Tbsp
• Wash baingan/brinjal nicely and wipe it. Using fork make few holes in the baingan all over and grease it with little oil.
• Roast the baingan on a low flame turning in every 2-3 minutes till its skin is charred completely to get smoky flavour.
• To check if it is cooked properly, slide the knife in brinjal if it slides smoothly it means the brinjal is cooked properly.
• Peel and finely chop the brinjal once cool.
• Heat the oil in a wok. Add chopped onions and cook till golden .
• Add chopped tomatoes and cook till the oil starts separating.
• Add boiled peas and mix well.
• Add chopped/mashed brinjal. Add salt and red chili powder. Mix well.
• Cook for about 4-5 minutes. Keep stirring in between.
• Garnish with coriander leaves and serve hot with rotis/chapati.
Tips and Tricks –
• Do not cover the lid while cooking.
• Use heavy bottom pan to avoid sticking at the bottom.
• Roast brinjal (baingan) on a low flame to make sure it is cooked properly inside.
• Cook onions on a low flame till brown to give it a little smoky flavour.
• Adding peas is optional. Use of fresh peas gives better taste.
• This recipe of taste better with no additional spices. All it needs is salt and red chili powder.
• Adjust spice level as per taste.