Egg & Toast

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Mattar Brinjal Bhurtha From the kitchen of katamano

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  • 3 eggplant
  • 1/4 cup vegetable oil
  • 1 teaspoon cumin seeds
  • 2 medium onions, sliced
  • 2 teaspoons chopped fresh ginger
  • 2 large tomatoes, peeled, seeded and diced
  • 1 package frozen peas
  • 2 cloves garlic, minced
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • ground black pepper to taste
  • 1/2 cup chopped fresh cilantro

Slice eggplant in 1” pieces, without skins, and place the pieces on a paper towel, and lightly salt them. Leave them for at least a half hour (2 hours is ideal), then pat them dry. Cook them at about medium on the stove in some oil, stirring often, for about a half hour or until they lose most of their water and turn a darker color.

Heat the oil in a large skillet or wok over medium-high heat. Add the cumin seeds, and let them crackle for a few seconds and turn golden brown. Be careful not to burn them. Add the onion, ginger and garlic; cook and stir until tender. Stir in the tomato and frozen peas, and season with turmeric, ground cumin, ground coriander, cayenne pepper, salt and black pepper. Cook and stir for a few minutes.

Add eggplant to skillet. Taste, and adjust seasonings if desired. Garnish with fresh cilantro, and serve over basmati rice and/or with naan.

This is almost exactly based on a recipe available on allrecipes.com.

People who have borrowed this card: vrh101