Matar wala Baingan Bharta | Baingan Bharta with Peas Recipe | Roasted Eggplant Mash

It’s pure vegetarian dish. Just Roasted, skinned and mashed eggplant and cooked with onion, tomatoes, peas(optional) and Indian spices makes it a delicious punjabi dish. 

Traditionally eggplants are roasted over onto gas stoves but you can grilled it also in conventional ovens. My elder sister is doing this grilling method. Once it is grilled, flash out the skin, mashed and blended with spices.

Baingan bharta cooked with onion tomato peas and Indian spices, also called Smokey roasted eggplant mash. This is a very popular dish in North India and one of my personal favorites too. I love to eat with simple hot roti and side raita/curd.

Eggplants are very low in calories and rich in fiber. This is No Ginger No Garlic recipe. A simple punjabi baingan bharta recipe without the use of many spices. We simply love this recipe in its simplicity and taste. I have learned this recipe from my mom who cooks excellent Punjabi food. 

You can even more punjabi delicacies which is easy and more simple to follow

punjabi kadhi pakoda

aloo tamatar ki sukhi sabzi

pindi chana

aloo methi tamatar

dhabha style aloo matar

So go ahead and make matar wala baingan ka bharta at home at lunch, dinner or tiffin/lunch box food. 

Prep time : 5 minutes

Cook time : 25 minutes

Total time : 30  minutes

Course : Main dish/side dish

Cuisine :  North Indian

Servings : 2 to 3

Author : Jolly Makkar

INGREDIENTS : 

1 large Brinjal (eggplant / baigan/ aubergine)

1/3 cup Frozen Peas

1 small Onion, finely chopped (approx. 1/3 cup)

2 Tomatoes, finely chopped (approx. 1 cup)

1 Green Chilis, finely chopped, optional

1/4 teaspoon Red Chili Powder

1 teaspoon Coriander Powder

1/2 teaspoon Garam Masala powder

Salt to taste

2 tablespoons Cooking Oil

2 tablespoons chopped Coriander Leaves

PREPARATION METHOD

ROASTING AN EGGPLANT

1. Let’s begin by roasting our eggplant first. Using a knife poke holes in eggplant to release steam. Grease the eggplant before roasting(optional), this way it will be easy to remove the skin. 

2. Keep roasted eggplant in drinking water, till it cool down. Peel of the skin and cut it into half, check there is no pesticides or seeds, if you feel there is more seeds peel it from knife.

3. Using a masher or backside of steel bowl or fork mash the pulp and keep it aside.

Preparing onion-tomato tadka

4. Heat oil in a pan. Add chopped onion and saute till the onions are translucent. once it is transparent, add peas in it and saute well.

5. Add chopped tomatoes, mix well. Add in all spices one by one. Mix and cook for 2-3 minutes, until tomatoes are tender.

6. Add mashed eggplants and give it a final mix so that they cooked all well together. 

7. Keep sauté for 1-2 minutes till the oil starts to ooze out from the sides.

8. Add garam masala and chopped coriander leaves. 

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Happy Cooking & Enjoy 💚💚