BAINGAN BHARTA

I tasted this dish only after moving to US at a local Indian restaurant and this dish has been one of our favorite eggplants (brinjal) dishes ever since.  This particular recipe is from one of my friends, who gave me the idea of roasting the eggplants in the oven instead of the usual open flame method. She also suggested that I use Japanese eggplants instead of the regular brinjals that we use.  These eggplants don't have that much bitterness and also are perfect for these kinds of dishes. This time my daughter and son were very much interested while I was taking the picture. My son made his dinosaurs stand near by the dish, and my baby girl brought out her whole kitchen set. We came on a deal that it is Krithikha's turn this time and Aryaa gets his turn next time :)

Ingredients:
1. Japanese eggplants, medium size, 2. If regular eggplants are used, 5-6.
2. Onion, medium size, 2, diced finely.
3. Tomatoes, medium size, 2, chopped into small pieces.
4. Green chilies, 2, slit into two.
5. Ginger-garlic paste, 1 teaspoon.
6. Turmeric powder, 1/4 teaspoon.
7. Chili powder, 1/2 teaspoon.
8. Garam masala powder, 1/2 teaspoon.
10. Salt as per taste.
11. Cooked green peas, 1/2 cup.
12. Curry leaves and chopped cilantro for garnishing.
13. Cumin seeds, 1/4 teaspoon.

Preparation:
Wash the eggplants and wipe it off clean with a towel. Rub a little oil on the surface and cut them into two. Bake the eggplants for 350 degrees for 30 to 45 minutes until the color changes and the insides look soft. Transfer them to a big bowl and cover them with a plastic wrap tightly and let it sit for 15 minutes. This way the moisture is trapped inside and the skin of the eggplants also comes off easily. Remove the skin of the eggplants and mash the pulp and keep it aside.

Meanwhile heat a pan with a tablespoon of oil. Add the cumin seeds and let it splutter once the oil is hot. Add the diced onions and sauté for a couple of minutes until the onions are translucent. Then add the slit green chilies, chopped tomatoes, and ginger-garlic paste and keep sautéing for a few more minutes until everything is well blended. Add the turmeric powder, chili powder, salt and cook for one more minute. Now add the mashed eggplant and green peas, mix everything well, and cook on a low flame with some more oil if required, on a low flame. Once the curry starts to thicken, add the garam masla, curry leaves, and cilantro and switch off the stove. Serve hot with any kind of rotis or rice.