Bengan Bharta

Ingredients

3 T oil

2 tablespoons ginger, finely minced
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.

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.

Carrot-Pea Subzi

Ingredients

1 tablespoon ginger, finely minced
1 cup onion-garlic paste
2 teaspoons salt
1 1/2 teaspoons red chili powder
2 1/2 teaspoons coriander
3/4 teaspoon turmeric
1 medium tomato, diced
4 cups carrots, diced
2 cups peas

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. Cover and cook for 5 minutes over high heat.
4. Uncover and stir until oil separates from tomato mixture—about 10 minutes.
5. Add carrots. Cover and cook for 10-15 minutes until the carrots are tender.
6. Add the peas and cook for an additional 5 minutes are ready.

Aloo Gobhi

Ingredients

3 tablespoons ginger, finely minced
Onion-garlic paste (1 red onion, 1 head of garlic)
1 tablespoon salt
2 teaspoons red chili powder
1 heaping tablespoon coriander
1 teaspoon turmeric
1 head cauliflower, chopped into medium florets (about 5 cups)
4 medium potatoes, diced (about 4 cups)
1 medium tomato, diced

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 oil begins to separate, add tomatoes. Cover and cook for 5 minutes over high heat.
4. Uncover and stir until oil separates from tomato mixture—about 20 minutes.
5. Add potatoes and cauliflower. Cover and cook for 10-15 minutes until the vegetables are ready. If using a gas stove, place a cast iron skillet underneath the pan so that it diffuses the heat.

Serve with warm chapati, raita, and pickle or chutney.