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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.
Category Vegetables
Servings 1 3/4 cups Serving Size 2 TBS
Calories 30 Protein g
Fat 1.9 g Carbohydrates3 g

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