Recipe of Perfect Baingan Bartha recipe

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

Baingan Bartha recipe is one of the most well liked of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Baingan Bartha recipe is something which I have loved my entire life. They’re nice and they look wonderful.

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

The ingredients needed to make Baingan Bartha recipe:

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

Instructions 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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