Indian style eggplant puree bringal bartha aug 95

Yield: 1 Servings

Measure Ingredient
2 larges Eggplants; peeled and diced
2 \N Tomatoes peeled; seeded and finely diced
3 tablespoons Ghee or oil
2 \N Onions; chopped finely
\N \N 1 1/2\" fresh ginger
1 teaspoon Turmeric
\N \N 1/8\" chili pepper
½ teaspoon Cumin; ( ground)
½ teaspoon Ground coriander seeds
1 tablespoon Garam masala
\N \N Salt and pepper; to taste

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 1½ hour, stirring often until all becomes a puree.

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

NOTES : If eggplant starts drying add a little water( very little) Recipe by: Miriam Podcameni Posvolsky Posted to TNT Recipes Digest by Leon & Miriam Posvolsky <miriamp@...> on Apr 29, 1998

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