Healthy hariyli baigan bharta

Name: Healthy hariyli baigan bharta
Cuisine: American
Ingredients: 2 medium sized eggplants; 2 bunches Spinach leaves; 2 bunches Bathua leaves; 1 medium sized onion – chopped; 2 medium sized tomato -chopped; 1/2 cup boiled green peas; 2-3 stalks of spring onion or green onions – chopped (greens and whites separated); 1 tsp garlic grated/paste; 1 tsp ginger grated/paste; 1/4 tsp turmeric powder; 1/2 tsp red chilli powder/kashmiri chilli powder; 1 tsp coriander powder; 1/2 tsp cumin seeds; 1/4 tsp garam masala (optional); 1-2 tbsp oil; as per taste salt; as required Coriander leaves for garnishing

Tanuja Keshkar @cook_13817911

Speciality of healthy hariyali baigan bharta is my innovative dish made with green healthy veggie like spinach,Bathua green peas and brinjal and tomatoes.it's healthy and as well as tasty too.
#goldenapron post 20
#greenveg

Tanuja Keshkar @cook_13817911

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Ingredients

2medium sized eggplants
2 bunchesSpinach leaves
2 bunchesBathua leaves
1medium sized onion – chopped
2medium sized tomato -chopped
1/2 cupboiled green peas
2-3stalks of spring onion or green onions – chopped (greens and whites separated)
1 tspgarlic grated/paste
1 tspginger grated/paste
1/4 tspturmeric powder
1/2 tspred chilli powder/kashmiri chilli powder
1 tspcoriander powder
1/2 tspcumin seeds
1/4 tspgaram masala (optional)
1-2 tbsp oil
as per taste salt
as requiredCoriander leaves for garnishing

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Steps

1

Wash and blanch in water the leafy veggie and make a paste in mixie.
2

Apply little oil all over the eggplant and place it on the gas stove for roasting. You can do this by directly placing it on the open flame Keep turning the eggplant after every 1 to 2 mins. It will not take more than 15 mins to roast the eggplants completely. Check if they are cooked completely by inserting a knife. If the knife goes in very easily then they are done.
3

Once the eggplants are cool enough to handle, start peeling of the skin and cut of the stem. All that you will be left with will be the soft inner flesh. Roughly chop with a knife or simply use a fork to mash them and keep it aside.
4

4. Heat oil in a non stick pan, once hot add cumin seeds and let them splutter. Add chopped onions and white part of green onions. Cook the onions on a medium flame till they are translucent and cooked through.
5

Then add the grated ginger, garlic sweet peas and sauté for few seconds till the raw smell goes away. Add the chopped tomatoes sauté for few mins followed by adding all the spices which is turmeric powder, chilli powder, coriander powder and salt to taste. Cook this masala until the masalas are fragrant and tomatoes are mashed.than add leafy veggie paste sauté it
6

Now add the mashed eggplant to the masala and mix nicely. Cover the pan with a lid and cook on a low – medium flame for around 5- 8 mins. Open the lid and add the final ingredient that is the chopped greens of the green onions. Mix and let it cook for another 2 – 3 mins. Check and adjust salt and finish of with very little garam masala powder (optional) and switch off the flame. And finally garnish with chopped coriander leaves.