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Indian-Style Eggplant Puree (Bringal Bartha)


Eggplant – peeled and diced
2 large
Tomatoes – (seeded), finely diced
Ghee or oil
3 tbsp
Onions – finely chopped
Fresh ginger  (1 ½”)
1 piece
1 tsp
Chilli pepper
1/8 tsp
Ground cumin
½ tsp
Ground coriander seeds
½ tsp
Garam masala
1 tbsp
Salt and pepper
to taste 

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

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

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

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

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

Add the tomatoes and stir 2 minutes.

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

Turn down heat, cover and simmer 1 to 1 ½ hour, stirring often until all becomes a puree.

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

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