Thursday, April 24, 2014


Eggplant                                  1(big and fat)
Onion                                      1 medium
Green peas                               1/2 cup
Tomatoes                                2 medium
Cashew nuts                            5
Green chilies                            2
Ginger                                    1/4 inch piece
Asefetida                                 pinch
Cumin                                    1 tsp
Coriander powder                    1 tsp
Turmeric                                1/2 tsp
Red chilly powder                   1 tsp
Garam masala                         1/4 tsp
Cilantro                                  2 tsp (chopped for garnish)
Oil                                          3 tblsp
Salt                                        as needed
Ginger-garlic paste                   1 tsp(optional)

Cook for 8-10 minutes until tender.

Place the eggplant in oven safe sheet .
Preheat the oven at 400 degrees and then bake the eggplant for 45 minutes turning every 15 minutes.
2)Peel the skin and then cut the eggplant into pieces and set aside.
3)Blend the tomatoes, cashew nuts, ginger and green chilies.(you can omit ginger and use ginger-garlic paste instead)
4)Heat oil in pan then add the cumin seeds and asafetide. Then add the onions , saute until the onions turn transparent (then add the ginger-garlic paste if wish to).
5)Now add the blended tomato mixture , coriander powder, red chilly powder, salt and cook for few minutes till the oil separates from tomato puree.

6)Now add the green peas to it and cook for 3 minutes.

7)Finally add the eggplant pieces to it, cook in medium flame keep stirring and mash the eggplant as it cooks.

8)Cook it for 8-10 minutes.

9)Add the fresh coriander and garam masala to it , stir gently. Turn off heat.

                         SERVE HOT WITH RICE OR ROTI