Baigan Ka Bhartha
1 large eggplant peeled and in 2 inch cubes
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.
1/2 cup oil
2 onions, coarsely chopped
4 tomatoes, coarsely chopped
juice of 1/2 lime
salt and freshly ground pepper to taste
1 teaspoon paprika
1/2 teaspoon red chili powder
1/2 teaspoon turmeric
1 teaspoon garam masala
2 tablespoons coriander leaves for garnish
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 liquefied again.
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