Brinjal Bhartha (Aubergine) 35 minutes
- 1 Aubergine
- 1/2 Cup cooked peas
- Finely chopped tomatoes
- Chopped onions
- 1/2 tsp Garam masala powder
- 1/4 tsp Turmeric powder
- Chopped green chilli
- 1/2 tsp Red chilli powder
- 3 tbsp Vegetable oil
- Salt to taste
- Chopped coriander leaves
- Smear the Brinjal with oil and roast it on a medium flame. Turn upside down when lower portion becomes soft. Keep on rotating until it gets roasted properly.
- Remove from the flame and submerge it in a bowl containing cold water.
- Peel off the darkened skin.
- Mash the brinjal well.
- Heat oil in a frying pan or kadhai.
- Add onion and green chilli and fry on a medium flame till onions turn golden brown.
- Add turmeric powder, garam masala, red chilli powder and salt.
- Fry the masala for a minute and add tomatoes.
- Cook until tomatoes become soft.
- Now add peas and mashed brinjal.
- Stir properly and fry for about 5 to 7 minutes on medium heat.
- Serve Garnished.
- 400 gm chicken breast, skinless, cut into small pieces or
- (Leave in bone for a truly authentic experience 😉
- 4 large tomatoes, diced
- 2 tbsp ginger (fresh or paste)
- 1½ tbsp garlic (fresh or paste)
- 2 small hot green chillis
- Red chilli paste, to taste
- ½ cup water
- 1 cup yoghurt
- Methi (“fenugreek”) leaves dried or fresh
- ½ tsp garam masala
- Fresh coriander
- Cook the Chicken in a wok or a heavy skillet, preferably over gas, although electric burner on high will also do. The key is high heat throughout the cooking process.
- Add chicken to the wok with a little oil, and the tomatoes, ginger, garlic, green chillies, red chilli paste and water.
- Cook on high heat, stirring often, until water has boiled off and curry starts to thicken.
- Add yoghurt and methi leaves.
- Continue cooking on high heat, stirring often, until yoghurt has boiled off.
- Stir in garam masala and add fresh Coriander and cook for a couple of minutes.
Serve with roti and/or rice.