Matar Baingan Bhujia Recipe
Eggplant and green peas combination is pure genius – full of flavour and unbelievably satisfying. The subtly spiced baingan sabzi comes together fairly quickly and is a great way to enjoy eggplant.
Servings: 4
Calories: 72kcal
Ingredients
- Brinjal – 1 medium, chopped
- Onion – 1 medium, chopped
- Green chilli – 1 chopped
- Garlic – ½ tsp chopped
- Tomato – 1 medium, chopped
- Turmeric – ½ tsp
- Chilli powder -1/2 tsp
- Dhania powder – 1tsp
- Salt to taste
- Peas – 1/3 cup
- Coriander leaves – 1 tsp
- Sambhar powder (optional) – ½ tsp
- Oil – 1 tbsp
Instructions
- To make spiced eggplant with green peas, wash and cut brinjals into small cubes. Immerse in water to prevent the eggplant pieces from turning black. Chop onion and green chill finely. Mince garlic.
- Heat oil in a frying pan. Toss in chopped onions, green chilli and garlic. Saute till the onions start to brown.
- Add the tomato and stir.
- Add the chopped brinjal, salt, turmeric, chilli powder and coriander powder. Combine well.
- Cook covered till the brinjals are almost done. Add the green peas and sambhar powder, mix well and cook the Matar Baingan for 1-2 minutes.
- Garnish with coriander leaves and serve Matar Baingan Bhujia with paranthas, or white rice.
Notes
You can add some dry mango powder (amchur powder) instead of sambhar powder.
Small potato cubes can be tossed in for variation
Small potato cubes can be tossed in for variation