Baingan ka Bhartha

Ingredients:

• Purple eggplant /Aubergine /Baingan : 1-2 pieces
• Onion: 2 (chopped) 
• Tomato: 2 (chopped or pureed) 
• Green chilli: to taste (~1) (chopped)
• Ginger : a small piece (optional) (chopped or grated)
• Curd : 1-2 tsp
• Peas : 1/2 cup
• Potato: 1-2 (chopped) (Optional)
• Turmeric pwd: 1/2 tsp
• Salt: to taste
• Red Chilli pwd: to taste
• Oil: 2-3 tbsp
• Cumin seeds: 1 tsp

Method:

1. Peel and chop eggplant. In pressure cooker, add eggplant, turmeric pwd, salt, red chilli pwd and a very little water (approx: less than 1/4 cup). Take 2-3 whistles on high flame and then cook on low flame for 5 mins.
2. Mash eggplant with spoon/ Aloo- masher . Keep it side.
3. Seasoning/ Tadka: 
• Heat oil in pan. Add cumin seeds. Let them splutter.
• Add onion, ginger, green chilli. Cook till translucent on low flame.
• Add tomatoes (chopped or pureed). Cook for few mins till done. (~ 5-10 mins)
4. Add  tadka, potato, peas to the eggplant in pressure cooker.
5. Beat curd slightly and add it to eggplant.
6. On high flame, take 1 whistle and cook on low flame for 2-3 mins.(If needed, add little water)
7. Garnish with coriander leaves.
8. Ready to serve with chapati, parantha or rice.