Baked Eggplant Puree Baigan Bharta
By AnandLila devi dasi
Ingredients
Medium
sizedeggplant.........................................1
(500g)
Ghee/oil................................................................1Tbsp
Cuminseeds...........................................................1Tsp
Yellow
asafetidapowder.......................................¼
Tsp
Ginger,grated.......................................................1Tbsp
Green
chilies,chopped..........................................2
Tomatoes,
choppedfinely......................................3
Ground
corianderpowder.....................................1
Tsp
Salt.........................................................................1Tsp
Garammasala.......................................................1Tsp
Chopped fresh
corianderleaves............................2 Tbsp
Preparation
1.Bake the eggplant at
350F/180 C for 40 minutes or until the skin is
charred. Alternately,
roastthe eggplant on a stovetop over medium flame,
frequently turning untilthe
skin is charred. Cool briefly, then rinse withwater
and pat dry.
2.Peel off the skin,
andscoop out the pulp while discarding the seeds.
Coarsely chop
thepulp.
3.Heat ghee/oil in
asaucepan over moderate heat; add cumin seeds,
and when they darken a
fewshades, add asafetida, chilies and
ginger. Sauté for 1
minute.Add the chopped tomatoes, ground
coriander and salt.
Cookuntil the tomatoes turn pulpy about 10-12
minutes.
4.Add the garam masala
andthe chopped eggplant pulp. Combine well
and cook for another
8-10minutes. Take off from heat and serve
garnished with
freshcoriander leaves.
Serves
4
