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Indian Style Eggplant Puree Bringal Bartha Aug 95

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CATEGORY CUISINE TAG YIELD
Eggs, Grains Indian Ethnic, Side dishes 1 Servings

INGREDIENTS

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

INSTRUCTIONS

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 1/2 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

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