No Roast Baingan Bharta on Induction Cook top

No Roast Baingan Bharta/Mashed Eggplant Recipe

Brinjal is known as king of vegetables. High in nutrients, this vegetable has many health benefits. Fibre and antioxidants are the nutrients that make brinjal a food that can keep cancer away. Fibre helps in cleansing of the toxins present in your digestive system and has been found useful in the prevention of colon cancer. Additionally, Dietary fibers are commonly recognized as important factors in weight management and loss, because they act as "bulking agents" in the digestive system.

These compounds increase satiety and reduce appetite. They help reduce calorie intake by making a person feel fuller for longer.

Eggplant is already low in calories, so it can contribute to a healthful, low-calorie diet. Hence, I suggest you should consume it at least once a week. Although a lot of people don't like its taste, if you are one of those try this extremely delicious recipe to change your mind. 

prep time

10 mins

cook time

20 mins

total time

30 mins

Servings: 4
Author: Neha Sharma

Ingredients-

• Baingan/eggplant- 2 medium size or 1/2 kg
• Ginger Garlic Paste- 2 tbsp (you can also use chopped ginger and garlic) 
• Onions- 2 (Large) 
• Tomato- 3 (Chopped) 
• Jeera- 1 tbsp
• Rai- 1 tbsp (optional)
• Red chili powder- 1/2 tbsp
• Green chilli- 2 (Chopped) 
• Turmeric powder- 1/4 tsp
• Coriander leaves- 1/2 cup
• Garam masala- 2 tbsp (you can also use Maggi Magic Masala) 
• Green peas/Matar- 1/2 cup (optional) 
• Coriander powder- 1 tbsp
• Salt- To taste 
• Oil- 3 tbsp

Method-

1. Peel baingan and cut it into thick round slices. 
2. In a deep pan boil 1 glass water, put the baingan slices in it, let it boil until baingan is almost done. 
3. Drain water and mash the baingan with a fork.
4. Heat oil in a pan, add cumin saute for a minute once done add chopped onions and green peas (if using) in it, let it cook until onions become translucent.  
5. Then add tomatoes, green chilli, ginger garlic paste and let it cook for 3 minutes or until the tomatoes are mushy. 
6. Add all the spices (Coriander powder, red chilli, salt, turmeric, Garam masala, rai), saute for a minute while constantly stirring to prevent the masala from burning. 
7. Once done add Mashed baigan into it and let it cook on a medium flame for 20 minutes while stirring at regular intervals. 
8. Garnish with coriander leaves and serve hot with chapati or Parantha.