Give a healthy twist to the ever popular baingan bharta and turn out into a connoisseur's delight by adding some protein rich soya granules. It simply tastes yummy with a nice smoky flavor. Enjoy it as a main / side dish with rice or chapattis. So surprise your family and friends with this rustic Punjabi dish in a new interesting avatar. So check out the step by step pictorial recipe to prepare this amazing fusion dish.
- 1/3 cup soya granules
- 1 large eggplant
- 2 tbsp. mustard oil
- 1 onion, chopped
- 1 tsp. ginger-garlic paste
- 1 tsp. tomato paste / puree of one tomato
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. red chili powder
- 1/2 tsp. cumin powder
- 1/2 tsp. coriander powder
- 1/2 tsp. garam masala powder
- 1 tbsp. coriander leaves to garnish
- 2 slit green chilies
Soak the soya granules in hot water for 5-10 minutes. Then squeeze out all the water and set aside.
Brush the eggplant with few drops of oil and make a half slit of the eggplant. Roast on an open flame till it is charred on all sides.
When cool, peel off the skin and mash well. Keep aside.
Heat oil in a pan and sauté the onion till light brown.
Add the ginger-garlic paste, tomato paste and all the dry spices. Stir fry till the oil separates.
Now add the soya granules and mix well. Cover and cook till the moisture is all absorbed.
Add the mashed eggplant and stir fry for 2-3 minutes.
When done, garnish with coriander leaves and slit green chilies.
Serve as a main / side dish with rice or chapattis.
Brush the eggplant with few drops of oil & make a half slit of the eggplant. Roast on an open flame till it is charred on all sides.
When cool, peel off the skin & mash well. Keep aside.
Heat oil in a pan & sauté the onion till light brown.
Now add the soya granules & mix well. Cover & cook till the moisture is all absorbed.
Add the mashed eggplant & stir fry for 2-3 minutes.
Serve as a main / side dish with rice or chapattis.
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