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Thursday, April 1, 2010


Roasted or boiled mashed Eggplant in a saucy onion tomato gravy floating in spicy masalas ... Even those who have never really liked eggplants in their life will flip for this recipe ...



2 Big Eggplants (as shown in the attached picture)

1 Onion (finely chopped)

4 tomatoes (finely chopped)

2 tablespoons Garlic Paste

2 tablespoons Ginger Paste

2 tablespoons Green Chilli Paste

1 tablespoon Red Chilli Powder, 1 tablespoon Pav Bhaaji Masala, 1/8 teaspoon haldi, Salt to taste

4 tablespoons Oil for vaghaar, jeera, pinch of hing

1/2 cup fresh cut cilantro

( This makes a very spicy baigan bharta, so if you eat less spicy food, then you can reduce the quantity of Garli, Ginger, Green Chilli paste, red chilli powder & Pav Bhaaji Masala to half of the mentioned quantity above )



Traditionally Baigan is roasted on a flame or oven with oil coated all over it & long cuts inserted with a knife to cook evenly.

But this is a recipe where Eggplants are boiled to avoid the long wait of roasting.

In a big cooker, add water, cooker plate & a pan - Cut 1 Eggplant is 8 big peices & arrange all the pieces inside the cooker pan. Repeat for 2nd eggplant.

Cook to 4 whistles, let cooker cool down, open lid, strain all the eggplant pieces in a big strainer & remove all the water that settles in the pan (as water has a very bitter taste, it should be discarded)

After all the water is drained out, mash the eggplant completely. If the skin part of it is not getting mashed, beat a sharp knife so its all one consistency.

Heat oil for vaghaar, add 1 teaspoon jeera, pinch of hing, then add 2 tablespoons Garlic Paste, 2 tablespoons Ginger Paste, 2 tablespoons Green Chilli Paste

Stir fry for less than a minute, add the chopped onions, a teaspoon of salt & let them cook on medium flame till they are very well cooked & transparent.

Then add the finely chopped tomatoes, a teaspoon of salt & let them cook completely till a thick gravy is formed. You will see some bubbles & oil oozing out of it, this is when gravy is done.

Add the mashed Eggplants, 2 teaspoons salt (to taste), 1 tablespoon Red Chilli Powder, 1 tablespoon Pav Bhaaji Masala, 1/8 teaspoon haldi, mix all the ingredients well, switch flame to medium low & let spices blend.

Once you see oil bubbles, sabzi is ready.

Garnish with 1/2 cup fresh cut cilantro.

Serve hot with Chapati, Paratha or Naan.

Prepare & enjoy !!!

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