Monday, November 23, 2009

Roasted Eggplant - Baingan ka Bhurta

3 medium-sized eggplants
1 med. onion, diced
1 tomato, diced
3-4 fresh curry leaves (kari pata)

1 tsp. cumin powder
1 tsp. coriander powder
1/2 tsp. red chillies
1 tsp. tamarind paste (or whole tamarind soaked in water overnight)
4-5 sprigs cilantro
1-2 green chillies
2 tbsp. olive oil 
sea salt to taste

Serves 4                                             
-Preheat the oven to 425 degrees. Roast the eggplant till soft; usually 30- 45 minutes. Remove and singe the skin over an open flame (use a blowtorch if available). Once charred, allow to cool and then simply peel off. Cut up the flesh and mash into a pulp consistency.

- Saute the diced onions till clear. Add the tomatoes and curry leaves (careful as these will sputter). Add all the spices and cook till the tomatoes are soft.
- Once done, add the eggplant and tamarind. Cook on medium heat till any liquid is evaporated; about 15-20 minutes.
- Add the chillies and chopped cilantro and cook for another 2 minutes.
- Remove from heat, garnish with more chopped cilantro and serve with basmati rice.

* There is another, simpler version of this dish that I will post soon.

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