The Aubergine beauties in my fridge needed some makeover. They were treated to some spicy tweaking and the result was a winner !! The usual Bartha was given a face-lift; other than fresh peas, coconut milk was added to further enhance the taste. Not only did it go well with phulkas, it also tasted divine with rice .
The curry teased us with her smoky tang and we went for repeated servings !!
Add chopped tomatoes and let it cook for a while. Now add red chilli powder, turmeric powder, garam masala and salt and let it cook till the flavours blend !.
- Eggplants -2 (medium sized)
- Onions - 2 or 3
- Tomatoes - 2 (large)
- Fresh Peas - 1 cup
- Ginger-Garlic Paste - 1 tbsp
- Garam Masala - 1 tbsp - to taste
- Red Chilli Powder - 1 tsp - to taste
- Turmeric Powder - 1 tsp
- Salt - to taste
- Cream of Coconut Milk - 1/2 cup
- Maggi Curry Taste Maker - 1 tbsp
- Butter - 1 tbsp
Wash & grease the eggplants with oil and roast it on a gas burner over medium heat.
Turn it frequently until fully roasted. Put the smoky charred brinjal in cold water to cool and peel the skin.
Mash the flesh and set aside.
In a kadai add butter and as it heats add green chilli and onion and stir fry till golden brown. Add ginger -garlic paste and saute for some time.
Add green peas and cook till it becomes tender. Now add the mashed brinjal flesh and mix well. Let it cook over medium heat for some time.
Now add the coconut milk and the curry taste maker. Cook for some more time.
Garnish with the Greens. Serve Hot--
Also sending this to Girlichef's Hearth & soul Blog Hop - vol 33