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Baigan Ka Bhartha

Ingredients

large eggplant, about 2 pounds (1 kg), peeled and cut into 2-inch (5 cm)

1/2 cup

oil

onions, coarsely chopped

tomatoes, coarsely chopped

juice of 1/2 lime

salt and freshly groundpepper to taste

Dry Masala:

1 tsp

paprika

1/2 tsp

red chilipowder

1/2 tsp

turmeric

1 tsp

garam masala

2 tbs

coriander leavesfor garnish

Serves 4 to 6 persons.

Preparation

Prepare eggplant and set aside from heat.

In a wok or heavy skillet, heat oil just short of smoking.
Bhoona eggplant cubes until soft, 7-10 minutes.
Remove, set aside.
To the oil add the onions, and cook until they become translucent.
Add the tomatoes, the lime juice, salt and pepper, and the dry masala.

Return eggplant to pan and bhoona* over medium heat, mashing the eggplant as you stir.
Bhoona until eggplant is tender, about 3-5 minutes.
You will end up with a coarse-textured puree.

Turn out on warmed serving platter and sprinkle with the Garam Masala.
Garnish with the coriander leaves and serve.

Bhoona* is a technique that is essential to Indian cooking.
The bhoona technique means that the mixture is cooked over medium-high heat, with constant stirring to avoid scorching, until all liquids are reduced and the spices coat the meat like a paste.
About 1/2 cup of water can then be added, the dish covered, and a gravy created as the dish becomes liquified again.

Recipe group: Main.

Should you try this recipe out we would be very grateful for a photo of the finished dish. Please send by E-Mail to rezepte(at)vegetarismus.ch (JPEG or TIFF format).
Thank you in advance.

This recipe was inserted by Renato Pichler / 2002-04-30 22:27:15

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