is referred to eggplant in Hindi. Bhartha
means mussed or mashed
1 lb of big eggplant,
1 medium chopped onion,
2 Tblspn of Curry Gravy Masala,
2 Tblspn of any edible oil,
2-3Tblspn of tomato paste,
2-3 Tblspn of plain yogurt or sour cream,
1/2 cup whipping cream(optional)
eggplant on open fire e.g. gas. or wrap it in foil and
roast it on the stove. Cool. remove the skin. Chop and
keep it aside. Sauté onions in oil until limp.
Add 1-2 Tblspn of Curry sauce Masala. Roast it on low
fire for 30 seconds. Add tomato paste and yogurt or
sour cream. Cook for 1 minutes until everything is well
incorporated. Add chopped & roasted eggplant. Sauté
well to incorporate the curry paste. Adjust salt and
to your taste. Mix well. Cover & cook on Low fire
until eggplant is very soft and cooked. Adjust the consistency
by adding water. Add 1/2 cup of whipping cream for creamier
taste. Adjust salt & cayenne pepper to your taste.
Add chopped cilantro
Big eggplant without seeds is best.
If roasting is difficult the peel chop the eggplant
and boil it until it is tender.
If you like it spicy then add jalapeno or Serrano pepper
as this should be the dominating taste.
1/4 - 1/2 cup of whipping cream gives nice creamy taste
- Add ground
Ginger And/Or ground Jalapeņo/Serrano Pepper to your
taste for added taste.
Jalapeņo/Serrano Pepper in food processor and freeze
in ice cube tray or in ziplock bag in thin layer to
break and add to any dish any time. Do the same with
ginger. You can grind both the ingredients (ginger and
Jalapeņo/Serrano Pepper)in desired portion.
- Freeze Tomato
Paste in 1 TblSpn. measure in ice cube tray or
in ziplock bag in thin layer to be able to break it
and add to any dish any time.