Brinjal bartha

Brinjal bartha

Eggplant purée

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
3 tablespoons ghee or oil
2 onions, finely chopped
1 1/2 teaspoons fresh ginger, finely grated
1/2 teaspoon ground turmeric
1/2 teaspoon chilli powder
2 teaspoons salt
1 teaspoon Garam masala
2 large eggplants, diced
2 large ripe tomatoes, diced

Method

  1. Heat the ghee in a saucepan over medium heat. Add the onion and ginger and stir-fry until they start to brown. Add the turmeric, chilli powder, salt and garam masala and mix well. Add the eggplant and tomato and stir well to combine. Reduce the heat to low, cover, and cook until the vegetables have softened and the purée has thickened, stirring often to prevent them from sticking to the base of the pan. Remove from the heat and serve hot or cold.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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