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Recepies   : Eggplant Puree or Baingan Bharta

Eggplant Puree or Baingan Bharta

Recepies    September   7:

Recipe: Eggplant Puree or Baingan Bharta

Ingredients: 2 medium eggplants 2 tablespoons oil 2 medium onions, chopped 1 teaspoon ground coriander 1 teaspoon ground cummin 1/4 teaspoon chilli powder, optional 1 large ripe tomato, chopped 3 tablespoons finely chopped fresh coriander 3 tender onions, finely chopped Salt to taste 1/4 teaspoon garam masala
Method: 1. Roast eggplants over gas flame, or hot coals, or under griller, until the skin is thoroughly blackened all over and the eggplant itself is soft to the touch. When cool enough to handle, remove all skin under running cold water. Mash or chop roughly. 2. In a heavy saucepan heat oil and fry the onion until lightly browned. Add ground spices and stir for a few seconds, then add tomato, eggplants, fresh coriander, spring onions and salt. 3. Cover and cook on low heat until liquid evaporates and it becomes a puree thick enough to scoop up with pieces of chapati. 4. Add garam masala and simmer, uncovered, for a few minutes longer. Serve hot or cold as an accompaniment to chapatis, parathas or rice.

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