1 large eggplant
Preheat oven to 425 degrees.
2 medium onions
1/4 teaspoon turmeric
1/4 teaspoon chili powder
1/4 teaspoon garam masala
1/4 teaspoon coriander powder
1/4 teaspoon cumin powder
1/4 teaspoon salt
2 tablespoons plain yogurt
1/3 pound green peas, fresh or frozen
1 teaspoon lemon juice
1/2 teaspoon fresh ginger
1/2 teaspoon garlic
3 tablespoons corn oil (or oil of your choice)
Slice the eggplant and place in oven and bake about 30 to 45 minutes or until eggplant softens and the skin wrinkles. Meanwhile, slice onions and tomatoes and set aside.
Peel garlic and ginger, grind both and set aside. Let eggplant cool, then slice through the middle and remove skin. Dice the pulp.
Heat oil in a small pot and add onions. When onions become light brown, add garlic and ginger and continue cooking for a few minutes to brown spices. Stir in tomatoes and remaining spices. Continue stirring for three to four minutes, then add yogurt and stir. Add peas, eggplant and lemon juice, mixing well. Keep stirring so mixture does not stick. Once peas soften, the baigan bhertha is ready.
Serve with naan bread or basmati rice.
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