Tuesday, November 3, 2015

Charred Peas and Eggplant Bharta

Roasted eggplant bharta is a popular Indian dish. It tastes best when the eggplant is roasted directly on fire. The smoky flavor gives this dish its unique flavor. I have made this bharta by adding charred peas to it. Here is the recipe.


1 large eggplant
1 small chopped red onion
1/2 cup frozen (thawed) green peas
2-3 garlic cloves, finely chopped
1/2 teaspoon finely chopped ginger
1 green chilli
2 tomatoes
 fresh cilantro for garnish

 Dry masalas
1/2 teaspoon turmeric powder
1 tablespoon dhania powder
1 teaspoon red chilli powder
1 teaspoon garam masala powder
1 teaspoon dry mango (amchoor) powder
Salt as per taste
mustard oil (any other oil can be used)

Roast the eggplant on medium flame, turning it around till its skin is charred. Don't turn it too often or it will break open. It will take about 15-20 minutes. Once it is done, let it cool and peel the charred skin off. It will come off easily. Take the smoky flesh of the eggplant and mash it well with a fork.

Now for the charred peas, I thawed the frozen peas and placed them in a cast iron pan with just a little oil and cooked it on high heat till the edges of the peas got charred. You have to cook it on high heat as you don't want the peas to get over cooked and mushy. Once the peas get charred keep them aside. 

Heat the mustard oil in a pan and add chopped onion. If you are not a fan of the strong flavored mustard (sarson) oil then any other oil can be used. Once the onion turn translucent add the chopped ginger, garlic and green chilies in it. Stir and cook till the raw smell of ginger and garlic goes away. Add all the dry masalas and salt, except the mango powder. Mix well and add the chopped tomatoes. Cook till tomatoes start disintegrating. Now add the mashed eggplant. Cook everything for a minute then add the charred peas and mango powder. Mix well. Garnish with fresh chopped cilantro. Bharta tastes best with rotis or naan.