Puree of Eggplant (Rinjal Bartha) Indian recipe
ingredients
1 kg eggplant
250 g strips of tomato flesh
75 g ghee
100 g chopped onion
10 g grated ginger
1/2 tsp turmeric
1/2 tsp chilli powder
1 tsp garam masala
1 tsp salt
250 g strips of tomato flesh
75 g ghee
100 g chopped onion
10 g grated ginger
1/2 tsp turmeric
1/2 tsp chilli powder
1 tsp garam masala
1 tsp salt
method
1. Remove the stalk and green part and peel and cut the eggplant into dice.
2. Heat the ghee in a pan, add the chopped onion and fry until light brown and soft.
3. Add the ginger, turmeric, chilli powder, salt and garam masala and allow to cook for a few moments.
4. Add the eggplant and strips of tomato flesh, cover with a lid and stew until the vegetables are cooked to a puree and the liquid has almost evaporated.
2. Heat the ghee in a pan, add the chopped onion and fry until light brown and soft.
3. Add the ginger, turmeric, chilli powder, salt and garam masala and allow to cook for a few moments.
4. Add the eggplant and strips of tomato flesh, cover with a lid and stew until the vegetables are cooked to a puree and the liquid has almost evaporated.
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