Wash the eggplant, smear some oil all around it, make 4 slits around the length of it and bake @ 400F for about 1 hr, turning every 15 mins. It should be nicely softened and oozing with some juice by then. I use a foil around the eggplant while baking, its easier for clean-up plus hold the juice in.
After it cools down, peel off the skin (it should easily peel away). Chop the eggplant flesh finely. I use my mini-chopper for this.
Heat 2 tsp oil and fry the cumin seeds for 1 - 2 mins. Then add the chopped onions, fry for 7 mins. Add the ginger and garlic pastes. Fry 1 - 2 mins. Add the tomatoes and fry for 7 - 8 mins till softened. Then add the chopped eggplant, salt and all the masalas. Mix well, cover and cook on medium low for 5 more mins. Add the frozen peas and 1 to 2 tbsp yogurt. Yogurt gives a good creaminess. Mix well, cover and keep cooking another 5 mins. Take off heat. Garnish with chopped cilantro and serve hot with rotis.
Last weekend, we had this with Paushtik Rotis from Tarla Dalal's magazine.
Here's how I made these Paushtik Rotis:
1/2 cup whole wheat flour
1/2 cup other mixed flour (I used a mix of gram flour, oat flour, jowar flour, bajra flour - about 2 tbsp each)
1 small potato - boiled, peeled and grated
1/4 cup grated carrots
Handful of chopped spinach
Salt to taste
1 tsp coriander - cumin pwd
pinch of red chilli pwd
4 tbsp yogurt
Mix all of the above into a soft pliable dough. I did not need to add any additional water. Roll into rotis and roast on hot tawa. If desired, drizzle some oil around them while roasting. This made about 5 - 6 rotis for us.
Ever since I started cooking, the kitchen is the one place where I feel totally in command...hence the blog name.
I'd like this blog to be a one-stop shop for all my favorite recipes...and hopefully you will like some of them too. Thanks for stopping by.