Cooking Index - Cooking Recipes & IdeasBiagan Bharta - Roasted Eggplant Tommao Relish Recipe - Cooking Index

Biagan Bharta - Roasted Eggplant Tommao Relish

Cuisine: Indian
Courses: Dressings, Starters and appetizers
Serves: 2 people

Recipe Ingredients

1   Eggplants - (1 pound) (medium)
1/2 teaspoon 2.5ml+ tb mild vegetable oil
1/4 teaspoon 1.3mlMustard seeds
1/4 teaspoon 1.3mlCumin seeds
1/2 cup 31g / 1.1ozChopped onion
1/8 teaspoon 0.6mlTurmeric
1   Fresh hot green chile
  - minced
1/2 cup 31g / 1.1ozPeeled - chopped tomato
1/4 teaspoon 1.3mlCurry powder
1/2 teaspoon 2.5mlSalt - or to taste
1/2 teaspoon 2.5mlSugar
  Chopped fresh cilantro
  - for garnish

Recipe Instructions

This expensive restaurant dish is easy to make at home. Although it is found in both northern and southern India, it is prepared very differently in each region. The following recipe is the northern version. Brush eggplant all over with 1/2 teaspoon oil. Preheat the broiler, prepare a charcoal grill or place the eggplant directly over a gas burner. Cook, turning occasionally, until the skin is completely charred and the pulp is soft, about 30 minutes. Let cool briefly. Slit open and scoop pulp out onto a cutting board. Chop coarsely. Heat remaining oil in a heavy skillet over medium-high heat. Add mustard and cumin. When seeds pop (takes about 1 minute), add onion, turmeric and chile. Stir and cook 2 to 3 minutes. Add tomato, eggplant and curry powder. Reduce heat to medium, cover and cook, stirring occasionally, about 6 minutes. Season to taste with salt and sugar. Garnish with cilantro. Serve warm or at room temperature. Variation: In southern India, eggplant is roasted, peeled and allowed to cool. Yogurt (about 1 cup per 1-pound eggplant) is stirred in to make a creamy mixture, then the dish is seasoned with turmeric, mustard and plenty of fresh curry leaves. It is served as a cooling salad alongside spicy dishes.

Laxmi Hiremath in the San Francisco Chronicle, 6/24/93


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