How to Prepare Speedy Baingan Bartha recipe

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, baingan bartha recipe. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Baingan Bartha recipe is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Baingan Bartha recipe is something that I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook baingan bartha recipe using 12 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Baingan Bartha recipe:

1. Take 1/2 cup cooked green peas
2. Prepare 1 tbsp coriander leaves for garnishing
3. Prepare 1/2 tbsp coriander powder, garam masala powder,
4. Make ready 1/2 red chili powder
5. Take 1/4 tsp cumin powder, turmeric powder
6. Make ready 1 number eggplant(medium sized)
7. Take 11/2 cup finely chopped onions
8. Take 4 number garlic
9. Make ready 3 tbsp oil
10. Make ready to taste Salt
11. Make ready 1 nos slit green chilli
12. Prepare 1 number tomato

Steps to make Baingan Bartha recipe:

1. Apply some oil to the eggplant.
2. Keep it on a hot griddle tawa in reduced flameor put it in the oven at high heat and bake. Once a side of the eggplant is properly cooked turn it. Likewise cook all the sides. It takes around 10- 15 minutes to cook the whole eggplant. Once it is fully cooked, wait for it to cool down and than peel off the skin and mash well.
3. Heat oil in a pan add garlic, green chilli and chopped onions and fry over medium flame until light golden brown.
4. Add red chili powder, garam masala powder, coriander powder and turmeric powder. Stir well and chopped tomatoes and cook till tender. Now add the mashed eggplant, cooked peas and salt and stir for 5-6 minutes on a medium flame.
5. Garnish with chopped coriander leaves
6. Served hot with chapatis or as a side dish with rice.

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