Wednesday, June 1, 2011

Eggplant /Baigan / Vangi Barith

 Everyone's Favorite and delicious Indian Dip.

  • 1 Purple Eggplant (roasted & mashed)
  • 1 tsp Garlic cloves (minced)
  • 1/2 tsp Ginger (minced)
  • 1 Onion (chopped)
  • 1/2 Tomato (chopped)
  • 1/4 cup Green Peas (frozen) 
  • 1 tsp Cumin seeds
  • 1/2 tsp Red chili powder
  • 1/2 tsp Turmeric powder
  • 1/4 tsp Coriander seed powder
  • 1/2 tsp Garam masala / goda masala
  • Sal to taste
  • Few coriander leaves
  • 3-4 tsp Oil 
          Heat the pan with oil, add cumin seeds and allow them to splutter. Add onion, garlic and ginger and fry tiil they turn light brown. Add tomatoes, peas and fry for few minutes. Add red chilli powder, turmeric powder, garam masala powder, coriander seed powder, salt ,few coriander leaves and fry for few minutes. Add roasted and mashed eggplant and cook till everything is mixed well. Garnish with few coriander leaves.

Serve hot with Rotti / Pulka/ Chapati.

This recipe goes to Torview's  Food palette series purple event.
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