Ingredients: –

4 cups brinjal (baingan / eggplant) cubes
1 1/2 cups green peas
2 tsp oil
1/2 tsp cumin seeds (jeera)
salt to taste
1 tsp lemon juice

To Be Mixed Into A Powder
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
salt to taste

To Be Ground Into A Smooth Onion-coriander Paste (without Using Water)
1/2 cup roughly chopped onions
1/4 cup chopped coriander (dhania)
2 green chillies , roughly chopped
1/2 tsp chopped ginger (adrak)
2 cardamoms
4 garlic (lehsun) cloves

For The Garnish
a sprig of coriander (dhania)

Method: –

  1. Combine the brinjal cubes and the prepared powder in a deep bowl, toss well and keep aside for 10 minutes.
  2. Heat the oil in a non-stick kadhai and add the cumin seeds.
  3. When the seeds crackle, add the onion-coriander paste and 1 tbsp of water and sauté on a medium flame for 1 minute.
  4. Add the marinated brinjal cubes, green peas, salt and ½ cup of water and mix well. Cover with a lid and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
  5. Add the lemon juice and mix well.
  6. Serve hot garnished with sprigs of coriander.

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