Sprouted Quinoa & Oats Granola

Dear foodies,

My blog seems to be a on health kick and I don't want to break its stride. We've covered a few salads but lets focus on the first meal of the day - breakfast. I've tried numerous cereals and still haven't found the one. Winters are easy, all I need is a warm bowl of oatmeal with some dry fruits on top and I'm happy. But the rest of the year is a mash up of many different breakfast finds. When in grad school nothing could beat Honey bunches oats with Almonds, well except Raisin bran crunch. We (roomies) would have it every single day and somehow did not tire of it. Never once did we complain while going through box after box of them. And then once I moved out I couldn't have another morsel of that cereal again! I had probably hit the quota limit for one kind of cereal and ever since the search for the next continues.

The first time I made granola at home I was pleasantly surprised by how good it was and more importantly how easy it is to make. Since then I've made numerous batches each different from the other. I pick up a cup of so of dry fruits from bulk bins and store them in refrigerator.

After experimenting with multiple batches I've narrowed my list down to using two type of nuts and dry fruits in each batch. Having this equation cuts down my confusion and makes it easier to get a batch done. The only constant in the last few batches has been crystallized ginger. I dice the chunks into tiny bits that disappear in the granola and the spice hits you by surprise when you bite into it. Switching out the combination of nuts, fruits and even the sweetener keeps it interesting. I've used honey, maple syrup, brown sugar, apple sauce and for this recipe Pomegranate molasses as a sweetener. I keep a jar of granola on the kitchen counter and a box at work. When the snack craving hits I don't have to look too far for something healthy to munch on.

I've always used rolled oats as the bulk of the granola but with plenty of quinoa on hand I decided to experiment. Cooking quinoa was out of the question for a granola so I decided to sprout the seeds instead. Sprouting, in general helps our body absorb nutrients a lot easier by breaking down some of the enzymes. And quinoa seeds are the easiest to sprout as they need a relatively short time. A 15-20min soak in water after a good rinse helps hydrate the seeds, overnight works too. Spread them out on a piece of clean cloth, cover to block any light and keep away from sun light for 4-8hours. If the conditions are right you could see tiny sprouts in just 4-5 hours. Its recommended that the sprout not be longer than the seed for consumption. Given the teeny tiny size of the seeds themselves tiny sprouts are just what we want. Sprouted quinoa can be used in various recipes like this granola or salads and stir-fries. Store unused sprouts in the refrigerator and use within 2-3 days. I've been adding about 2Tbsp to my breakfast smoothie for extra protein and it tastes just as good.

Oats are a great source of thiamine, iron, and dietary fiber making them perfect for breakfast foods.

Before                                                                                                      all decked out after baking

Sprouted Quinoa & Oats Granola

Prep time: 1 day ahead

Cook time: 40 mins 

Servings - makes ~6 cups

Ingredients:

• 3 cups - Old Fashioned, Rolled Oats
• 1 cup - Quinoa
• 1/2 cup -each of Almonds, Pecans coarsely chopped
• 1/3 cup each Cranberries, Raisins, coarsely chopped 
• 2 Tbsp - Crystallized ginger, finely diced
• 2 Tbsp - Flax seeds
• 1 Tbsp - Orange Zest
• 3 Tbsp - Butter
• 2 Tbsp - Oil, Honey, Pomegranate molasses
• 1 tsp - Vanilla extract
• A pinch of salt if using unsalted butter

Method:

1. Approx 8-10 hours ahead - Thoroughly rinse quinoa and set to soak for 20-30mins (can be left overnight). Drain water and spread the seeds on a clean kitchen towel. Cover and keep away from direct sun light for upto 8 hrs. When you see tiny sprouts they are ready to use, you can begin checking after 4-5 hrs. If you don't see any sprouts after 8 hrs then rinse, drain and repeat the process of spreading them out for another 8 hours.
2. When ready to make granola, Pre-heat oven to 325F
3. In a huge microwave safe bowl, combine butter & oil, microwave for 45-60secs. Add honey, pomegranate molasses, vanilla extract to melted butter and whisk together. Add the dry ingredients (excluding dry fruits and orange zest) and mix together coating them with some of the wet mixture. 
4. Spread the mix evenly on a baking sheet lined with parchment and place in the center rack of the oven. Bake for 30-40 mins, flipping it every 10mins. Once you begin smelling the toasted nuts and oats check to see if they've turned a light brownish hue. 
5. Remove pan from oven and sprinkle chopped dried fruits, finely grated orange zest and combine. The oats may not be crunchy right out of the oven, let them cool a bit to dry out and get deliciously crunchy.
6. Store in an clean and dry air tight container on the counter for upto 2 weeks or move to the refrigerator for longer shelf life.

Note: This recipe makes a mildly sweet granola leaning on dried fruit for sweetness. Pomegranate molasses also adds sweetness and a mellow tartness to the granola which I enjoyed. On its own pom molasses is extremely tart, making you pucker and the taste reminds of rola cola/purple poppins I had as a kid.
If I want chunks of granola I pulse about 1/2 cup oats or add almond meal and pack the granola mix in the baking sheet before it goes in the oven. Being extremely gentle when flipping ensures that the chunks hold up.
Millet can also be sprouted and used here but it takes longer to sprout compared to quinoa so plan ahead.

Tart, sweet, crunchy, colorful and healthy...can't ask for more from one recipe. Enjoy it on its own or use in other recipes, either way its a winner. Layered with fresh summer berries and homemade yogurt you have a perfect summer parfait to cool you down. Citrus zest and pomegranate molasses add bright bursts of flavor and pair really well with other fruits. You would want to stop and relish this for breakfast instead of rushing out the door. So customize this recipe to your liking and let me know what your favorite combination for granola is ?

Thai Black Rice Salad

Dear Foodies,

My pantry is bursting at its seams and I've lost count of stuff I've collected over the last few weeks months years. I love bulk bins. They are good to buy ingredients in smaller quantities but I end up buying a little of everything :( I make these big plans of trying out a recipe but by the time I get home the plan is forgotten and sadly, so are the ingredients in pantry jungle. The odd quantities make it difficult to organize them into jars and, I guess I should just use them instead of wasting time looking for jars. Various shapes & colors of lentils, rice, grains, flours fill up the shelves. I'd like to say they are all in neatly labelled bags but the last time I checked it did not look good. I can tell you this, I've had to become pretty good at identifying 'anonymous' flours. 

Wild Rice blend              -          Hulled Black Rice

I made it my mission to try out new salads and slaw's this summer. The fact that I'm currently on a taco streak is a topic for another post though. There's this restaurant called Saffron close to the airport that I really like. Su-Mei Yu is the brains behind the operation and they serve a healthy twist on Thai cuisine. The food has won her and the restaurant many accolades and rightly so. The food is some of the most flavorful I've eaten. They don't shy away from pungent spices but every dish is perfectly balanced and is just bursting with flavors and textures and colors. Nothing I've tried has disappointed me at that place.

I always gravitate towards their healthy fried rice with tofu. It's predominantly flavored with ginger and is chock-full of vegetables. It wouldn't matter if it were not called healthy because it tasted exceptional anyway. I wanted to re-create it at home. I picked 3/4 cup wild rice blend and 1/4 cup black rice from my extensive pantry (!). I know, you would think it was the other way round looking at the color of the salad though. The black rice turned a deep purple when cooked and beware, it stains any other grain cooked with it. Using a rice blend added texture with some of the grains being fully cooked while the others are wonderfully toothsome. And ofcourse, the color is stunning.

Thai Black Rice (blend) Salad

Prep time: 15mins

Cook time: 30mins

Servings: 2-3

Ingredients:
Rice

• 3/4 cup - Wild rice blend
• 1/4 cup - Hulled Black rice
• 1/2 tsp - Ginger, grated 
• 1 inch - Lemongrass stalk
• 1 Tbsp - Tamari/ soy sauce
• 1/2 tsp - Toasted Sesame oil
• 2 cups - Water

Stir-fried Veggies

• 1/2 cup - Diced  Red bell pepper and white onions, Carrots & snap peas thinly sliced on a diagonal
• 1/2 tsp - Ginger, grated (adjust to taste)
• 1 Tbsp - Tamari/soy sauce (adjust to taste)
• 1/2 tsp - Shaoxing rice wine (optional)
• 1/2 tsp - Toasted Sesame oil
• 1/2 tbsp - Olive oil
• Salad toppers - Chopped cilantro, Green onions sliced on a diagonal, toasted sesame seeds, lime wedges

Method:

1. Get the rice started first. Rinse grains in multiple changes of water, picking out any outliers. In a heavy bottomed pan, add drained rice with 2 cups water and bring to a boil. Once its at a boil season it with tamari, sesame oil, ginger and lemongrass. (Before adding lemongrass stalk, bruise it by giving it a few whacks with the blunt edge of a knife to release its essence.) Cover with a tight fitting lid and cook for 15-20mins on the lowest heat setting. Once all the water is absorbed and the grains are cooked, remove it from heat and let cool completely. ( I spread the rice on a plate and stick it into the freezer for a few minutes to quickly cool it down). Pick and discard lemongrass stalk.
2. As the rice is cooking, heat a wok or saute pan on medium high heat with toasted sesame oil and olive oil. When the oil begins to sizzle add diced onions and peppers. Add grated ginger and cook until the onions begin to turn translucent. 
3. Add sliced carrots and continue to cook for 2 more minutes. Just before turning the heat off add tamari, shaoxing rice wine and sliced snow peas which will cook in the residual heat. The veggies should retain their crunch and bright color.
4. When the rice is at room temperature add stir fried veggies and taste test for seasonings. Sprinkle a little bit of toppings on the salad making sure you have more of each on the side.

Note: -  Tofu would be a great protein addition to this salad. Drain and dry extra firm tofu on paper towels. Cut into thick slabs and marinate in a mixture of tamari, toasted sesame oil and grated ginger for 15-20 mins. Sear both sides on medium heat in a saute pan until browned. Dice into cubes and add to the salad at the very end so as not to break them up.
- Use any combination of veggies you have on hand that'll add crunch and color.- Swap rice with orzo pasta/quinoa/farro for a variation. 

All the different textures, colors and flavors came together really well in this dish. And I may have said it already but it looks stunning in a bowl. Don't skimp on the salad toppers which are like condiments in this case. I love cilantro and with a squeeze of lime it makes for a perfect combo. The salad can be served immediately but it also travels well. The longer it sits the better it gets so it's great for picnics or lunches. I made sure the veggies retained some crunch so you get different textures from veggies and the rice blend as you chew your way through it. If you don't like the strong flavor of ginger reduce the amount and use a bit a garlic when stir frying veggies instead. Do give it try and let me know if you liked it. Have you tried any new salads that you loved ?

Friday Frames | Fruit Royalty

Dear foodies,

Weeks seem to be passing by so quick and it's time for another post for my Friday Frames series. This week features another gorgeous jewel - Jackfruit.

The golden hue makes them look divine

The art of stringing words together to form stories seems to be escaping me these days so I'm taking refuge behind photographs and letting them weave a story of their own.

I find Jackfruit to be mildly sweet and floral almost in its flavor. Its unlike any other fruit I've had. The pulp is fibrous and can be pulled into strips like string cheese, my favorite way to eat them :) I got a quarter piece of the fruit at Ranch 99 last week and have been enjoying the fruit all week. I can't remember the last time I had fresh jackfruit and it brought back many memories. Be cautious when cutting out the fruit pods as they can be tough to scoop out. Rub your palms with some oil to avoid staining from the juice of the fruit and keep it away from your clothes. When I told my mom I had jackfruit she said honey was a traditional accompaniment to fruit. I got through the whole batch before trying that combo so I guess I need to get more next time :)

The road heading out of the office my dad worked at used to be lined with numerous food vendors selling seasonal fruits and snacks throughout the year. I remember eagerly waiting for him to come back home bearing a new snack every week. When Jackfruit was in season he would bring home jackfruit chips along with fresh fruit on his way back from work. All things deep fried are great and that holds good in the case of this fruit as well.  As good as the fruit is on its own, the salty, sweet chips are addictive!

When you are done scooping out the flesh please don't discard the seeds. The seeds are just as good if not better. Rinse and dry them out for a day or two. Once you've hoarded enough dry roast them on a hot cast iron skillet until the outer skin blisters and begins to char. When cool to handle, peel the outer skin, season lightly with salt and enjoy a perfect rainy day snack. The insides of the seed are starchy, mildly sweet and treat that needs to be savored to understand its uniqueness. The closest comparison I can think of is roasted chestnuts. The seeds can also be boiled/roasted and used in stews and curries. But to me the roasted taste is enjoyed best on its own. I'm still collecting seeds and will post a photo of the roasted seeds in a few days.

Friday Frames | Summer Colors

Dear Foodies,

Don't you love that yellow ? It's a piece of sunshine you can hold in your palm

Jewel colored radishes, almost too pretty to eat, almost...

With nature doing all the work for us, I only did the assembling. No cooking needed. I got a huge bunch of basil and made pesto with a punch of lemon zest. This platter is my very poor interpretation of a veggie sampler plate I had at Burlap.

ending the meal with some sweet cherries.

Summer Spinach, Strawberry & Quinoa Salad

Hello Foodies,

If not from the heat (!), the produce in the market has surely announced the arrival of Summer. When the temperatures soar there is nothing more refreshing than a bite of juicy strawberry or watermelon. Lucky for me there's a huge strawberry farm close to where I work and the berries there are the best. The center of the berries are filled with sweet juices that fill your mouth as you bite into it. I've bought countless punnets of berries this season and have hardly cooked anything with them. The path of least resistance leads right to my mouth from the basket and there's no stopping. But its not just the strawberries that are at their best right now, there's a lot of green gems to focus on as well. Candy like sweet peas and fava beans are a delight, salad greens like arugula, spinach, chard, kale are all vying for your attention. Mother Nature knows what we need and when we need it so why tinker with her.

I had a refreshing strawberry spinach salad at the local deli a few weeks back and was pleasantly surprised by how good it was. The fresh bite of the strawberries against the earthy & light spinach made for a really satisfying lunch. A google search revealed that the combo wasn't uncommon, but it was to me. I would never have used strawberries in a salad and now, not anymore. A simple lemon vinaigrette works just as well but I've been in a fennel phase lately. So I lightly toasted fennel seeds and used them to flavor a vinaigrette bursting with lemon zest. Making vinaigrette's at home is a revelation if you haven't tried it yet. You don't need fancy ingredients make one - a lemon, good olive oil, salt & pepper is all you need to get started. And then based on how often you have salads you can begin exploring by using different vinegars, oils, mustards, spices etc. Using the very same ingredients you can completely change the flavor profile of a salad by using a different dressing.

Spinach, Strawberry & Quinoa Salad

Prep time - 10mins

Cook time - 30mins

Servings - 2

Ingredients

• 1/4 cup - Quinoa
• 2 cups - Baby Spinach, washed & drained (or mixed greens)
• 2 Tbsp - Walnuts, toasted & coarsely chopped
• 1/2 cup - Fava beans
• 3/4 -1 cup - Strawberries, sliced
• 1 Tbsp - Parmesan cheese, grated (optional)

Fennel - Citrus Vinaigrette

• 1/2 tsp - Fennel seeds
• 1/2 tsp - Lemon zest
• 2 Tbsp - Lemon Juice
• 2 Tbsp - Extra virgin Olive Oil
• 1/8 tsp - Sea salt & Pepper, freshly ground (adjust both to taste)

Method:

• Toast quinoa until it just begins to pop (optional) and rinse under multiple changes of water. Combine with a little less than 1/2 cup of water and bring to a boil. Reduce heat to the lowest setting, cover and cook for 15mins until all the water is absorbed by the quinoa. Keep covered for another 10mins and fluff with a fork.
• To prepare fava beans, bring water to a boil and dunk them in for just a minute before draining. When cool the handle the outer skin should pop right off. Wash, drain the strawberries and slice lengthwise. Wash and thoroughly dry spinach or greens of choice.
• Vinaigrette - Toast fennel seeds on a low heat until they begin to turn color and are fragrant. Transfer to a pestle & mortar and grind to a fine powder. Add lemon zest, juice, salt, pepper and combine. Drizzle in the olive oil and combine using the pestle to emulsify. Dip a leaf of spinach to test for seasonings and adjust accordingly.
• When ready to serve, season the quinoa first with a bit of the dressing. Combine spinach, strawberries, fava beans and toss together with a little more dressing. (This recipe makes extra dressing, you'll need about a teaspoon to dress a cup of greens) Top the salad with some freshly grated parmesan, if needed.

Notes: This is more of an idea than a recipe and the options for variation are many. Swap blueberries for strawberries, pecans or almonds for walnuts, or try candied/spiced nuts instead. Arugula or mixed greens could be substituted for spinach. Add a spoon of pesto to season quinoa instead of vinaigrette. Perhaps, skip quinoa entirely and use cooked brown/green/black lentils instead.

This was a satisfying salad chockful of fresh flavors and textures. Every bite has something interesting with each ingredient being at the peak of its flavor. I try cooking quinoa and lentils in bigger batches that last a few meals which makes putting together salads like this very convenient. And after a nutrient rich meal like this one you are sure to feel good about yourself..and probably make room for a cool dessert which is, afterall, the ultimate goal :)

Friday Frames | of Seeds and Pods

Hello foodies,

A weekends back, as I was organizing my kitchen pantry I decided to sprout a few of the everyday seeds I use and see what comes up. Here's a glimpse of a few surprises....

Kalonji - Onion flowers ?!

Mustard pods!

I had never given mustard seeds a thought, did not think about how they are grown or harvested. Did you know they grow just like peas in a pod ? After seeing these teeny tiny pods, I am not going to complain about shelling peas anymore :)

the flowers were a pretty yellow color

Thyme Flowers

and finally here's some vanilla extract brewing

Happy Ugadi

Dear Foodies,

Nandana Nama Samvatsara Ugadi Subhakankshalu
Ugadi pachadi - jaggery, tamarind, salt, chilli powder, green mango/tart green apple, neem flowers/ground  fenugreek (methi) seeds

Wish all of you a Happy Ugadi | Gudi Padwa or Happy Friday!

No festivity is complete without a pulihara - Nimmakaya/Lemon Pulihara, Dhadhojanam & Potato Bajji's

Sweet Treats to consider - Bobabtlu/Poli;  Paal Payasam ; Pongal ; Kalakhand

Spring is here! | Flower Fields

Dear foodies,

-Carlsbad Flower Fields

I wish I could sit sleep here all day...

Happy Spring!

Vegetable & Quinoa Cakes | Guest post for Anu @ Truth Personified

Dear Foodies,

The last few weeks have been overcast and the temperatures have been lower than usual. Cloudy skies and rain conjure up the need to wrap your hands around a warm cup of tea and crispy, crunchy snack to go with it.  I've been on a quinoa cooking spree lately and trying to use it in as many recipes as possible. This recipe is a result of one such attempt that turned out to be most delightful of them all.

Quinoa (keen-wah) though often grouped into the 'whole-grain' club, is really a seed of plant closely related to beets and spinach. The ancient Incan's considered it scared and gave it the name Quinoa which meant 'mother grain'. I guess the confusion of seed vs grain started early :) In recent times, this South American crop has gained popularity due to its nutritional value. Its a rich source of protein, essential amino acids and contains more fiber, calcium, phosphorous, iron and magnesium compared to wheat, corn or barley. Being naturally gluten-free makes it easy to digest and in general a better choice compared to other cereal grains.

Having been around for such a long time proves that these seeds have learnt to survive. They have a bitter outer coating which keeps birds away from them in the fields but when it comes to cooking with it, that coating needs to come off. Most quinoa that we get in the stores now is processed to take away this bitterness but it still needs a good wash under multiple changes of water (as you would with rice).

 The cooking process is very similar to rice as well, but I like to toast the seeds first to enhance their nutty flavor. So before rinsing, toast them in a dry pan for a few minutes until you hear them 'pop', and then wash under multiple changes of water. While cooking them I use less water that I would with rice, I've had success with 1:1.25 of quinoa to water and that keeps the seeds separate & fluffy.

Quinoa is pretty versatile but it takes some getting used too in terms of flavor, specially if you are a rice lover like me. It has a nutty, slightly bitter and mildly crunchy texture, which now is what I like about it. I try to treat it like rice and substitute it in recipes for tomato rice, mixed veg pulao, chinese/thai fried rice, sambar rice and even pulihora/tamarind rice rice. I was cooking some quinoa for lunch one cloudy, rainy day and decided to make mini cakes with them instead. Chopped fresh fennel bulbs, onions, ginger, garlic and carrots went into it along with some spices. To prevent the mixture from getting too moist I used lemon zest instead of juice. For a binding agent, I did not have bread or breadcrumbs at home and remembered that I loved the nutty toasted besan/chickpeas flour in these corn cakes. Finally, along with some freshly grated parmesan cheese and roasted peanuts the cutlet came together beautifully!

Around this point is when I would jump to the recipe, but this post is special since its headed to Anu for her blog. Many of you might already know Anu from her enthusiastic comments and stories that she shares. She's the author of the blog Truth Personified and there could not have been a more perfectly suited name. Her genuineness and curiosity is what makes her blog a pleasure to read.  I'm sure once you read the stories & recipes she shares, you will be persuaded to stay on. I knew Anu way before either of us blogged, we went to the same high school and later the same undergrad college as well. But we were in different batches and never really got to spend time together. It was again through her comments on my blog that we got in touch again. I was thrilled when she asked me to guest post but the excitement soon turned into major procrastination and I'm glad that she still held on to her invite :D So as a first step, I'm sending over a recipe to her space and hope that eventually we'll get to meet in person too!

Please head over to Truth Personified for the recipe - Vegetable & Quinoa Cakes

Baingan ka Bartha - Smoky & Spicy Eggplant Mash

Dear Foodies,

Here is another recipe featuring the King of vegetables and with that it makes its second appearance on this blog (here is the first!). Over the last two years I've slowly but steadily tried to get past my dislike for this veggie by trying various recipes with it. The latest favorite is this spicy, smoky version that is almost mandatory on most Indian restaurant menus. It can be thought if as a spicier cousin of the Lebanese Baba Ghanouj and I definitely like this version better.

Eggplant/Brinjal is unique among other vegetables because it can handle a lot of spices and still hold its own.  Baingan Bartha translates to mashed eggplant and for this dish the larger eggplants are ideal since they have more flesh than seeds. Traditionally, the eggplant is grilled over charcoal which imparts the signature smoky flavor to this dish. An effective alternative is charring the eggplant over a gas flame or using the broil setting in your oven to re-create the intense heat of the coals. Once cooled,  peel the burnt skin to reveal the soft flesh inside which should be almost cooked. Coarsely mashed along with sauteed ginger (lots of it), garlic, onions, tomatoes and lots of cilantro in the end completes the dish. I love the fresh flavor of cilantro is this and so go a step further and add finely chopped stalks of cilantro while sauteing the onions & tomatoes.

A gas stove currently exists only in my dream kitchen & I'm stuck with an electric coil for now. I've never tried charring an eggplant direclty on the electric coil for fear of creating a mess. So I stick the eggplant into a 400°F oven, cut side down, for about 15-20 mins to allow the insides to cook and then place it under the broiler for 8-10 mins in the end while constantly hovering over it. Once the skin begins to shrivel and get all wrinkly pull it out and place the eggplant in a sealed dish. This allows steam to build up within that lifts the skin off, doing half the work for you. If you have a gas stove, then carefully hold the eggplant over medium flame for 3-4 mins on each side until the skin is uniformly charred all around. Picking an eggplant with a firm stem would be really helpful, if not, stick a skewer/chopstick through it.

Sweet, fresh peas are the perfect counterpoint to all the spices in the bartha. With spring making head way, the farmer's market stalls are brimming with vibrant green produce. All of last month I snacked on winter citrus fruit samples while strolling around the market but last week they were offering tender sugar snap peas to snack on! True to their name they were sweet as sugar. After a couple of samples I ended up buying a bag of them and along with it came the fresh pea pods as well.

Baingan ka Bartha

Prep time: 30mins
Cook time: 30mins
Servings: 3-4 (side dish)

Ingredients:-

• 1 - Eggplant/Aubergine/Brinjal, medium size
• 3/4 cup - Onion, finely diced
• 1 - Tomato, finely diced
• 1/2 cup - Sweet peas, fresh or frozen
• 2 tsp - Ginger, minced  (reduce for mildly spicy version)
• 1 tsp - Garlic, minced
• 2 - Green Chillies, minced (reduce if you like it mildly spicy)
• 1 Tbsp - Cilantro stalks, finely diced
• 1 tsp - Cumin seeds (or use freshly ground powder)
• 1 tsp - Coriander seeds  (or use freshly ground powder)
• 1/8 tsp - Turmeric powder
• 2 Tbsp - Oil
• Salt to taste
• Cilantro leaves & julienned ginger for garnish

Method:-

1. If using an oven, place one rack close to the broiler with engouh room to slide the eggplants, and one in the middle of the oven. Pre-heat to 400°F. 
2. Preparing the Eggplant: Wash and dry the eggplant, slice in half and coat the skin with a little bit of oil (or use an oil spray). Place cut side down on an greased foil sheet or non-stick mat and cook for 15-20 mins in the middle rack until it begins to soften. Now change to broiler setting and move the eggplants to the upper rack. Continue to cook for 8-10 more mins until the skin shrivels but constantly monitor them as each oven's temperature is different. Once they are done, move them to a deep bowl and cover tightly with plastic wrap for 10-15mins. When cool to handle peel and discard the outer skin, a few bits and pieces of it is still fine. Coarsely shop and reserve the flesh and any juices collected at the bottom of the bowl.
3. While the eggplants are in the oven, chop and mince rest of ingredients. In a pestle and mortar lightly crush cumin and coriander seeds.
4. Heat oil in the wide pan (I use a cast iron skillet) and add crushed cumin & coriander seeds. As they turn fragrant add ginger, garlic and chillies (Have your exhaust fan on at this stage as these ingredients could be very pungent) and cook for about 20-30 seconds before adding onions, a pinch of turmeric and salt.
5. The onions don't have to gain color or soften completely, add tomatoes next and cook until they loose texture and become mushy. 
6. Add eggplant, chopped cilantro stalks & salt next. Without breaking up the eggplant chunks to much mix all the ingredients and cook for a few more minutes allowing the flavors to meld. Taste and adjust for seasoning and add fresh peas towards the last 5 mins of cooking time.
7. Serve warm, garnished with cilantro, fresh ginger julienne's and lemon wedges. It goes really well with Indian breads like naan/paratha/phulkas/rotis or with rice dishes.

Notes: Be very watchful when the eggplant is placed under the broiler as it can get out of hand very quickly. When chopping the eggplant keep them chunky as this isn't supposed to be a fine mash.
- I love the heat of ginger, chillies and fresh cilantro in this dish and so use more of them, but adjust quantities to suit your tastes. I use more ginger than garlic but you could surely swap quantities based on your preference.
- I like the flavor of crushed coriander seeds, but if you like a more subtle flavor use coriander powder instead, adding it along with the tomatoes.

The charred flavor of the eggplant, intense combination of ginger, garlic and chillies make it nothing but a show stopper. This is one eggplant dish that I now cannot resist. The flavors are most intense right off the stove but it mellows down a bit as it sits. Despite the use of all these strong elements they come together beautifully and each flavor hits your palate differently. Biting into the juicy, fresh peas brings respite from the spice and just keeps you going for more. If you only have only smaller eggplants (Indian/Thai eggplants) but want to make this, no worries, go ahead and cook them the same way. I've done it and the bartha was still amazing. You'll have as much seeds as eggplant flesh in the dish but the flavor will still be great.