Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Course: Main | Servings: 4
Difficulty level: Easy | Make ahead: Possible
Ingredients
For the sabzi
- 180 g large Brinjal, roasted and peeled
- 14 ml Mustard oil
- 1 g Rai / sarson / mustard seed
- 65 g Onion, chopped
- 60 g Peas, green, shelled, raw, chopped
- 120 g Tomato, hybrid, raw, chopped
- 4 g Ginger, fresh, chopped finely
- 3 g Green chillies, chopped finely
- 3.2 g Salt
- 0.8 g Turmeric / haldi
- 0.8 g Coriander seeds - whole / ground, powdered
- 0.8 g Dried chillies, powdered
- 0.4 g Garam Masala
To serve
- 4 g Coriander leaves, chopped finely
- 1-2 Green chillies, sliced / julienned
- 1 tsp Ghee
Equipment needed
Charcoal barbecue (preferred) or wire-roasting rack / jaali; fire-safe tongs; and coarse-mesh stainless steel strainer for open-flame roasting. Heavy-bottomed pan for sabzi.
Advance preparation
Roast, cool and peel brinjals, and place the roasted brinjal on a strainer to allow its liquids to drain.
Instructions:
For the sabzi
- Wash brinjal and lightly oil its surface. Roast on low flame until the skin chars and the flesh cooks through. Once cool, peel skin, remove the stem and mash roughly. Set aside.
- In a pan, heat mustard oil until almost smoking. Add mustard seeds and allow them to crackle.
- Add onions and cook until light golden. Add ginger, garlic, and green chilli and sauté for 2 minutes.
- Add tomatoes, peas, turmeric, chilli powder, coriander powder and salt. Cook until soft and oil begins separating. Using a masher, mash the gravy.
- Add the brinjal and saute for 2-3 minutes.
- Add garam masala. Mix and turn off the flame
Serving guidance
Garnish with a generous handful of freshly chopped cilantro (coriander leaves), finely sliced green chilies, and a teaspoon of ghee. Serve hot with phulka, paratha or bajra roti.
Nutrition (Per Serving)
Calories: 72 kcal | Protein: 2.5 g | Carbohydrates: 6.2 g | Fat: 3.9 g | Fiber: 3.8 g