Indian-Style Eggplant Puree (Bringal Bartha)

Recipe Ingredients

2 cups	292g / 10oz	Eggplants - peeled and diced (large)
2		Peeled tomatoes - (seeded), finely diced
3 tablespoons	45ml	Ghee or oil
2		Onions - finely chopped
1		Fresh ginger - (1 1/2 inch)
1 teaspoon	5ml	Turmeric
1/8 teaspoon	0.6ml	Chili pepper
1/2 teaspoon	2.5ml	Ground cumin
1/2 teaspoon	2.5ml	Ground coriander seeds
1 tablespoon	15ml	Garam masala
		Salt and pepper - to taste

Recipe Instructions

1. Place eggplant in a colander in layers, sprinkling salt between each layer.

2. Place ginger and chili in a small food processor and puree.

3. Heat ghee or oil in a saucepan and add onions, cook until translucent.

4.Stir in ginger and continue cooking until onions start to brown.

5. Add the turmeric, 1 tsp garam masala, coriander and cumin and cook stirring 1 minute.

6. Add the tomatoes and stir 2 minutes.

7. Rinse the eggplant and squeeze out all water between the palm of your hands, and add to pan. Season with salt and pepper.

8. Turn down heat, cover and simmer 1 to 1 1/2 hour, stirring often until all becomes a puree.

9. Add the rest of the garam masala and stir 3 minutes.

NOTE: If eggplant starts drying add a little water (very little).

Source:
Dana Jacobi for AICR

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.