Friday, 11 December 2015

Do Pyaza or Piyaza Baingan Matar - Aubergine and Green Peas in Onion and spicy tomato sauce ! #curry #indiancurry #aubergine #tasty #wintermeal

It is not a secret that I have a crush on 'Aubergines' and I have made many many different recipes like Baingan Bhartha with Spring Onion, Baingan Bhartha with Spinach, Baingan Methi, Baingan Aloo, Sukhi Baingan Sabji, Dum Aloo with Oats Bharwan Baingan , Thai Aubergine stuffed with Green Chutney, Baingan Bhartha Hummus and Gujarati Style stuffed baingan. and many more waiting to appear on this space.

Not only me, but my dad, sunny boy and husband we all have crush on aubergines, and 'crushed' thousands of aubergines already :P.  While our daughter is away from us, we indulge in Aubergine ! or I would say if you're in doubt cook aubergine :)

Aubergine and Green Peas in spicy Onion and tomato sauce, yet another curry recipe wherein amount of Onion used is relatively larger compared with the other main ingredients. This recipe is creation of mine, and for my sunny boy this is ultimate,he starts tucking in straight away if by chance I call him for dinner before I starts making chapattis,  

So easy to put it together, fit for a everyday meal.  A lot of fresh tomatoes, jumbled with double portions of onion, garlic and everyday aromatic spices. Little tangy and mildly sweet tomato sauce lends this curry a unique flavour which compliments to the bland taste of aubergine and green peas. The kasoori methi brings subtle but noticeable flavours.  Once Onion and tomato sauce is done, this delectable and scrumptious sabji can be done in jiffy. Whatever the occasion , pair this alluring curry with roti or paratha and crispy salad for delightful meal.

You will need :-

  • 1 big aubergine or 2 medium eggplant cut into cubes.
  • 1 cup frozen green peas - or fresh ( if fresh, steam them )
  • 2 big onion finely chopped 
  • 3 big tomatoes finely chopped
  • 1 tbsp. thick tomato puree
  • 3-4 fat cloves garlic
  • 1 tsp. ginger crushed
  • 1 green hot chilli cut
  • 1/2 tsp. cumin seeds
  • 2 + 3 tbsp. oil
  • 1/2 tsp. kasoori methi
  • 1/2 tsp. kitchen king masala
  • Salt to taste
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. garam masala
  • 1 tsp. red chilli powder
  • 1/2 tsp. kashmiri chilli powder 
  • 1 tsp. sugar ( optional )
  • 3-4 tbsp. fresh coriander leaves chopped

Method :-
Heat two tablespoons of oil add one chopped onion and saute until pink or light brown.
Add ginger and garlic and saute for another minute.
Now add chopped tomatoes and cook until oil starts to separate.
Turn off the heat and let the mixture cool.
Place onion and tomato mixture in grinder and make puree.
In the same pan heat 3 tbsp. oil and cumin seeds.
Once they crackle add finely chopped onion and saute till light brown.
Once onions are cooked, add onion and tomato puree, tomato puree and cook further two minutes.
Add all the masala, salt, sugar and kasoori methi and green chilli and few tablespoons of water.
Again as soon as oil starts to separate add steamed green peas and aubergine and mix well.
Cover the pan with lid, keep heat on low and cook curry till both vegetables are tender.
Once done, serve hot in a serving plate.
Garnish with fresh coriander leaves.
Enjoy !

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