Recipe - Indian Style Eggplant Puree Bringal Bartha Aug 95

2 lg Eggplants; peeled and minced
2 Tomatoes peeled; seeded and
finely minced
3 tablespoon Ghee or oil
2 Onions; chopped finely
1 1/2" fresh ginger
1 teaspoon Turmeric
1/8" chili pepper
One half teaspoon Cumin; ( ground)
One half teaspoon Ground coriander seeds
1 tablespoon Garam masala
Salt and pepper; to taste

1. Place eggplant in a colander in layers sprinkling salt between each
layer.

2. Place ginger and chili in a small food processor and puree

3. Heat ghee or oil in a saucepan and add onions, cook until translucent.

4.Stir in ginger and continue cooking until onions start to brown.

5.Add the turmeric, 1 tsp garam masala, coriander and cumin and cook
stirring 1 minute.

6. Add the tomatoes and stir 2 minutes.

7. Rinse the eggplant and squeeze out all water between the palm of your
hands, and add to pan. Season with salt and pepper.

8. Turn down heat, cover and simmer 1 to 1 One half hour, stirring often until
all becomes a puree.

9. Add the rest of the garam masala and stir 3 minutes.

NOTES : If eggplant starts drying add a little water( very little)

Recipe by: Miriam Podcameni Posvolsky

Posted to TNT Recipes Digest by Leon & Miriam Posvolsky miriamp@pobox.com
on Apr 29, 1998