Kheema Baingan Masala

                      When it's the season of peas they are included in almost every recipe through out the season and one recipe that is made without fail is  this Kheema Baingan masala. The Kheema Baingan masala actually has four main ingredients they are - potatoes, kheema, baingan and fresh green peas. Now, it was difficult for me to pick a name as it has 4 main ingredients and including all of them would lead to a really big and confusing name but why fear when Mom is here it was she who suggested the name for the recipe as "Baingan masala" I modified the name to "Kheema Baingan Masala" to avoid confusion for my vegetarian followers.

                                   

 
                       The Baingan used in this recipe are what we call in English the "eggplant". Eggplants are a good source of dietary fiber, copper and is a rich source of various Vitamins which include Vit C, K, B1 and B6. It also contains phytonutrients and it's skin is rich in antioxidants. So presenting the recipe for my Mom's special Kheema Baingan Masala.

         Kheema Baingan Masala at my home is served for breakfast with chapati or phulkas. You may also have it for lunch with steamed rice alongside Hyderabadi khatti dal.

Ingredients:

1. Eggplant / Baingan - 250 gms
2. Potato - 150 gms
3. Kheema / Minced meat - 200 gms
4. Green peas - 1 cup
5. Onion - 2 nos
6. Fenugreek leaves (small) - 2 bunches
7. Coriander leaves - 1 bunch
8. Green chilies - 5 nos
9. Ginger garlic paste - 1 tbsp
10. Red Chili powder - 2 tsp
11. Turmeric powder - 1/2 tsp
12. Salt - to taste
13. Oil - 3 tbsp

Method:

• Chop Eggplant into small pieces. Keep them soaked in water with a pinch of salt till ready to use.

• Similarly preserve the potatoes too.
• In a pan heat oil and add the chopped onions. Saute them till they turn soft and translucent.
• Add ginger garlic paste, salt, turmeric and red chili powder. Mix well.
• Add washed and drained kheema or the minced meat and fry till it turns golden brown.
• Now add the drained potatoes and eggplant or baingan. Combine.
• Add in the green peas and give a good stir .
• Add half a cup water followed by fenugreek leaves, coriander leaves and slit green chilies.
• Cook on low flame for 5 to 7 minutes.
• Serve hot with chapathis.

                      You may also like to try other kheema recipes like Aloo kheema, Kababcheeni ka kheema, Shami kebab, Beans & minced meat curry and Kheema cutlet from My Mom's Kitchen.

Do try the recipe and spread the joy of taste with your loved ones...

Happy Cooking..!!!