Banigan Bhartha(df Gf) Recipe
Mashed tandoor roasted eggplant, pureed, simmered with onions, tomatoes, green peas
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Roast the Eggplant
Preheat your tandoor or oven to 400°F (200°C). Prick the eggplants with a fork and roast them for about 30-40 minutes until the skin is charred and the flesh is soft. Let cool, then peel and mash the flesh.
- 2
Prepare the Base
In a large skillet, heat olive oil over medium heat. Add cumin seeds and allow them to splutter. Then add chopped onions and sauté until they become translucent.
- 3
Add Spices and Vegetables
Stir in minced garlic, grated ginger, turmeric powder, coriander powder, and salt. Cook for another minute before adding the chopped tomatoes and green peas. Cook until tomatoes break down and peas are tender.
- 4
Combine and Simmer
Add the mashed eggplant to the skillet and mix well. Let it simmer on low heat for about 10 minutes, allowing the flavors to meld together.
- 5
Garnish and Serve
Remove from heat, garnish with chopped cilantro, and serve hot with flatbreads or rice.
