Aloo Baingan is a Rajasthani dish which can be served with any bread. I have posted this a year back and now am here with Peas Baingan the only difference is I have added cumin powder in the last. I like the flavour of cumin powder and it was too good. Its been a long time that I wanted to try this dish and it goes well with rotis. My in laws liked this curry a lot. My mother in law asked the recipe too :-)
INGREDIENTS:
Brinjal - 4 cut into pieces
Peas - 1/2 cup
Onion - 1 finely chopped
Tomato - 1 finely chopped
Ginger garlic
paste - 1 tsp
Red chilli powder - 1 tsp
Coriander powder - 2 tsp
Garam masala - 1 tsp
Cumin powder - 1/2 tsp
Turmeric powder - a pinch
Coriander leaves - for garnishing
Salt - as needed
To temper:
Oil - 1 tsp
Cumin seeds - 1 tsp
HOW TO MAKE:
Heat oil in a kadai add cumin seeds then add chopped onions until turn into transparent. Add ginger garlic paste. Fry them well and add chopped tomatoes. Blend well and add red chilli, coriander powder and turmeric powder. Blend well and leave until it form a gravy.
Add chopped brinjal, garam masala and needed salt. Blend well and add 1/4 cup of water. Cook well.
Meanwhile wash the peas and keep aside. I used fresh peas so I did not soak it. If you are using the dried peas, soak overnight, pressure cook and allow 3 to 4 whistles. Once the brinjal cooked add peas. Fresh peas need not get cooked well. Blend well with masala.
Add cumin powder and cook in medium flame for 5 mins. Add lemon juice mix well and turn off the stove. Garnish with fresh coriander leaves.
Serve hot with roti or rice.
TIPS:
This curry is a thick gravy hence do not add more water.
Adding cumin powder will give a nice aroma and it is an optional.
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