3 T oil
2 tablespoons ginger, finely minced
1 1/2 cup onion-garlic paste
2 teaspoons salt
1 1/2 teaspoons turmeric
1 1/2 cup onion-garlic paste
2 teaspoons salt
1 1/2 teaspoons turmeric
2 teaspoons coriander
2 cups tomato sauce, preferably using fresh tomatoes
4 cups eggplant, steamed, peeled, and diced into 1 1/2-inch cubes
1. Fry ginger in 3 tablespoons oil on high heat, until golden.
2. Use the onions, garlic, and spices to make the onion-garlic paste, as detailed in a previous post.
3. Once the paste is ready, add the tomato sauce. Simmer for 25-30 minutes.
4. Add eggplant and cover. Reduce and stir to prevent burning, until eggplant is soft and pulpy. This may take 15-25 minutes.
5. Immersion blend the bharta (eggplant) until desired consistency.
2 cups tomato sauce, preferably using fresh tomatoes
4 cups eggplant, steamed, peeled, and diced into 1 1/2-inch cubes
1. Fry ginger in 3 tablespoons oil on high heat, until golden.
2. Use the onions, garlic, and spices to make the onion-garlic paste, as detailed in a previous post.
3. Once the paste is ready, add the tomato sauce. Simmer for 25-30 minutes.
4. Add eggplant and cover. Reduce and stir to prevent burning, until eggplant is soft and pulpy. This may take 15-25 minutes.
5. Immersion blend the bharta (eggplant) until desired consistency.
Note: You may pressure cook the bharta for several minutes to make removal of skins easy. Also, the tops of the bharta may be added to the dish, as well - cooking them renders them like artichoke hearts at the end. Very nice to suck the 'marrow' out of them when the dish is finished.
No comments:
Post a Comment