Ingredients with Measurements:
- 2 large eggplants
- 1 cup frozen peas
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 green chilies, finely chopped
- 2 tomatoes, finely chopped
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp turmeric powder
- Salt, to taste
- 2 tbsp oil
- Fresh cilantro leaves, chopped for garnish
Special equipment needed:
- A large skillet or wok
- A blender or food processor
Step-by-step instructions:
1. Preheat the oven to 400°F. Prick the eggplants with a fork and place them on a baking sheet. Roast them for 30-40 minutes or until they are soft and the skin is charred.
2. Remove the eggplants from the oven and let them cool. Once cooled, peel off the skin and mash the flesh with a fork or in a blender.
3. Heat oil in a large skillet or wok over medium heat. Add cumin seeds and let them splutter.
4. Add onions, garlic, ginger, and green chilies. Sauté until the onions are translucent.
5. Add tomatoes and cook until they are soft and mushy.
6. Add coriander powder, turmeric powder, garam masala, and salt. Mix well.
7. Add mashed eggplants and peas. Mix well and cook for 5-7 minutes or until the peas are cooked.
8. Garnish with fresh cilantro leaves and serve hot with naan or rice.
- Time:
Preparation time: 10 minutes
- Cooking time: 50 minutes
5. Temperature:
- Oven temperature: 400°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 8g
- Carbohydrates: 25g
- Fiber: 10g
- Protein: 6g
Substitutions for ingredients:
- Fresh peas can be substituted for frozen peas.
- Red chilies can be substituted for green chilies.
- Olive oil can be substituted for vegetable oil.
Variations:
- Add potatoes or carrots for a heartier dish.
- Use different spices such as cumin, cinnamon, or cardamom for a different flavor profile.
- Add coconut milk for a creamier texture.
Tips and tricks:
- Make sure to prick the eggplants before roasting to prevent them from exploding.
- Use a food processor or blender to mash the eggplants for a smoother texture.
- Adjust the amount of green chilies to your desired level of spiciness.
Storage instructions:
- Baingan Bharta with Peas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the dish in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the dish in a large bowl garnished with fresh cilantro leaves.
Garnishes:
- Fresh cilantro leaves
Pairings:
- Naan bread or rice
Suggested side dishes:
- Raita or cucumber salad
Troubleshooting advice:
- If the dish is too dry, add a splash of water or vegetable broth to loosen it up.
Food safety advice:
- Make sure to wash all vegetables before use.
Food history:
- Baingan Bharta is a popular Indian dish made with roasted eggplants and spices.
Flavor profiles:
- Spicy, smoky, and savory
Serving suggestions:
- Serve hot with naan or rice.
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Region: Indian