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Bhaante
Ka Bhurta - Aubergine (Eggplant) Smasher
From: Jennifer
- 1 T. margarine
- 1 lb. round aubergine (eggplant)
- 4 cloves garlic peeled (whole)
- 1 t. grated, fresh ginger
- 2 green chilies, chopped
- 1 T. chopped Onion
- 1 T. chopped cilantro
- .5 t. garam masala
1. Wash and clean aubergine (eggplant); cut slit in the flesh
and stick in the whole garlic cloves.
Dry roast until the skin shrivels up.
2. When aubergine (eggplant) cools down, peel it, and mash
the pulp; add ginger, salt and chilies.
3. Heat oil/margarine or margarine and saute onion until golden
brown.
Lower heat, add aubergines (eggplant) pulp and stir-fry for
another 10 minutes or so.
4. Sprinkle cilantro and garam masala over the mixture and
blend.
Serve hot or cold.
Variations:
Increase onions to .5 C. and add .5 C. - _ C. fresh or frozen
peas at the time you add the onions.
This side dish now becomes the main attraction served with some
warm basmati rice and naan or paratha.
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