Bharta Recipe

Mashed Eggplant With Peanuts And Spices

Simmer in water about 8 minutes, until very soft:

1 medium unpeeled eggplant, chopped in large chunks (about 5 cups)

Drain off the water and mash the eggplant in a bowl.

Add:

2 Tablespoons crushed roasted peanuts

2 Tablespoons fresh coriander leaves (cilantro), chopped

In a saucepan, heat:

1 1/2 Tablespoons vegetable oil

pinch hing

1 teaspoon cumin/mustard/sesame seed mixture

When the seeds pop, add to the saucepan:

3 Tablespoons onion, chopped

1/4 jalapeño pepper, ground

1/2 small clove garlic, ground

1/4 inch cube fresh ginger, grated

1 1/2 teaspoons coriander/cumin powder

1/2 teaspoon salt

1/4 teaspoon garam masala

1/4 teaspoon hot red pepper powder (opt.)

1/8 teaspoon turmeric

pinch cumin seeds

Sauté until the onions are lightly browned.

Add the eggplant mixture to the saucepan; combine, remove from the heat, and serve.

More Indian Vegetarian Vegetables

• Bharta Recipe - Mashed Eggplant With Peanuts And Spices
• Spinach (Saag) Paneer Recipe - Seasoned Spinach With Ricotta Squares