EggPlant Puree ( Baigan Bharta )

Its fiber content is high, which helps our digestive process. Eggplants not only feature a number of vitamins, proteins and minerals but also contain important phytonutrients. These phytonutrients are known to act as antioxidant.     
                

INGREDIENTS
3 Tbsp oil
1 large eggplant (brinjal)
3 tomatoes chopped
1/2 cup frozen green peas.
1 onion chopped
1 tsp cumin seeds
Pinch of Asafoetida (hing powder)
1 tsp ginger paste
1 tsp garlic paste
1 tsp green chili paste
1 tsp red chili powder
2 tsp coriander powder
1 tsp garam masala

METHOD

• Roast the EggPlant. This can be done either by putting it on stove in all directions till the skin becomes black and easy to peel off. Or by preheating the Oven to 400 deg F and let the eggplant remain in Oven for an hour. Apply some oil on eggplant before keeping in Oven.
• Add the eggplant in water and remove the skin.
• Then mash the roasted Eggplant properly.
• Heat oil in a vessel. Add Hing powder.
• Add the mashed eggplant to vessel. Add some salt.Let it fry for 5 min.Then turn off the heat.
• Take some oil in another vessel. Add cumin seeds to it.
• After 30 sec add ginger paste,garlic paste,green chili paste.
• After 1 min add chopped onion. Add some salt and let it fry till it becomes brown.
• Add green peas. After 1 min add chopped tomatoes.Let it fry for 5 min.
• Then add eggplant mixture which we fried earlier. Let it fry for 5 min.
• Then add all spices turmeric, red chili , coriander , garam masala powder. let this fry for about 10 min.
• Then turn off the heat and garnish with cilantro leaves.