"This builds on top of a traditional Baingan Bharta recipe - cauliflower and peas add the extra punch. This yummy side goes great with methi parota.".
Monday, November 7, 2016
INGREDIENTS
Eggplant - 2
Garlic - 3 cloves
Cauilflower - 20 small buds
Onion - 1 large finely chopped
Tomato - 1 small finely chopped
Peas - Frozen 3 Tbsp (defrosted and boiled); if normal peas is used, it needs to be boiled as well
Green Chilly - 4 to 5
Corinader Leaves - 5 stems finely chopped
Ginger Paste - 1 Tsp
Garlic Paste - 1/2 Tsp
Panch Phoron - 1/2 Tsp
Salt - 1 Tsp
Sugar - 1/4 Tsp
Garlic - 3 cloves
Cauilflower - 20 small buds
Onion - 1 large finely chopped
Tomato - 1 small finely chopped
Peas - Frozen 3 Tbsp (defrosted and boiled); if normal peas is used, it needs to be boiled as well
Green Chilly - 4 to 5
Corinader Leaves - 5 stems finely chopped
Ginger Paste - 1 Tsp
Garlic Paste - 1/2 Tsp
Panch Phoron - 1/2 Tsp
Salt - 1 Tsp
Sugar - 1/4 Tsp
Directions
Rub oil over the eggplant
Make 2 slits vertically
Stuff sliced garlic into the slits
Take a roti/phulka stand and set on medium heat
Set the eggplant on the stand
After ever 4 to 5 mins, turn them over
Burn the skin evenly on all the sides
Set aside to cool
Peel the skin and transfer into a bowl
Mash it using the back of a glass (or any device of your choice)
Sprinkle 1/2 Tsp of salt - mix and set aside
Heat pan
Pour normal oil 1 Tbsp
Add Panch Phoron
As they sputter
Add onions and green chilly
Fry till translucent
Add the Ginger and Garlic paste - fry till the raw smell is gone
Then sprinkle some salt
Add the tomato, followed by green peas and cauliflower
Fry them well till the tomato turns mushy
Cook under cover till the cauliflower is cooked
Then add the mashed eggplant and mix well
On low flame, keep mixing for about 4 mins or till the eggplant and cauliflower blend in
Garnish with coriander leaves
Serve warm with Methi Parota
Make 2 slits vertically
Stuff sliced garlic into the slits
Take a roti/phulka stand and set on medium heat
Set the eggplant on the stand
After ever 4 to 5 mins, turn them over
Burn the skin evenly on all the sides
Set aside to cool
Peel the skin and transfer into a bowl
Mash it using the back of a glass (or any device of your choice)
Sprinkle 1/2 Tsp of salt - mix and set aside
Heat pan
Pour normal oil 1 Tbsp
Add Panch Phoron
As they sputter
Add onions and green chilly
Fry till translucent
Add the Ginger and Garlic paste - fry till the raw smell is gone
Then sprinkle some salt
Add the tomato, followed by green peas and cauliflower
Fry them well till the tomato turns mushy
Cook under cover till the cauliflower is cooked
Then add the mashed eggplant and mix well
On low flame, keep mixing for about 4 mins or till the eggplant and cauliflower blend in
Garnish with coriander leaves
Serve warm with Methi Parota
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1 comment:
this is something i have never ever read. very detailed analysis. roti maker online
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