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Brinjal Kheema Matar (Vegetable Kheema Matar)

- submitted by Dahlia on 02-18-2009


Ingredients
Brinjal - 8 (small ones)
Green Peas (fresh/frozen)- 3/4 cup
Fried Onions/ Onion Pakoda - 1/2 cup
Ginger Garlic Paste - 1 tblsp
Green Chillies - 2 (minced)
Tamarind Juice/ Tomato Puree - 1/4 cup
Turmeric Powder - 1/2 tsp
Red Chilly Powder - 2 tsp (or to taste)
Coriander Powder - 2 tsp
Cumin Powder - 1 tsp
Whole Garam Masala - (1 Bay Leaf, 1 Cinnamon Stick, 3 Cardamom, 3 Cloves)
Oil - 2 tblsp
Salt - to taste
Curry leaves - 1 strand (chopped)
Cilantro - handful
Method
1. Heat Oil in a non-stick pan. Add the whole garam masala (bay leaf, cinnamon, cardamom and cloves).
2. Add the ginger garlic paste and green chillies and fry for a minute. (Adding ginger and garlic is absolutely optional.)
3. Chop the brinjal into big chunks and add to this.
4. Cover and let it sweat and cook with its own moisture. Mix once in a while to avoid it sticking to the bottom.
5. Once the brinjal is almost cooked and mashed up, add the fried onions and mix well.
6. Add the tamarind juice and all the dry masala powders. (turmeric powder, chilly powder, cumin powder and corriander powder)
7. Add required salt, cover and cook for another 5-10 minutes until everything is nicely cooked.
8. After this, remove the cover and let it continue to cook until the dish dries up and forms like a kheema. This may take about 15 minutes on medium-low flame.
9. As the dish is getting dried up, it is necessary to keep stirring continuously to prevent it from getting burnt at the bottom. The non stick pan helps a lot. Add some additional oil too if needed.
10. Finally once the dish dries up and forms like kheema masala as shown in the picture, toss in the green peas.
11. Mix everything together. Also toss in some finely chopped curry leaves and cilantro.
12. The dish needs no additional garnishing as it is colourful by itself. Serve with chappatti or rice varieties. 



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