बैऺगन भरता Baingan Bharta Curried Eggplant

  • 1 kg [2 pound] of aubergine(s) [eggplant(s)]
  • 1 dl [½ cup] finely chopped onions
  • 4 medium sized, chopped tomatoes or replace with one can chopped tomatoes
  • 3 Tsp (Tablespoons) finely chopped fresh coriander leaves [cilantro]
  • 1½-2 tsp (teaspoons) salt
  • 1 tsp fresh lemon juice

    Spices

  • 1-2 tsp Ghee (clarified butter) or oil
  • ½-1 tsp ground hot red pepper
  • 2 tsp cumin seeds [spiskummin])
  • 1 Tsp garlic, finely chopped
  • 1 Tsp ginger [ingefära gingembre], finely chopped
  • 2 tsp ground our crushed coriander seeds
  • 1 tsp turmeric [gurkmeja curcuma]

    Wash the eggplant and then make small cuts with a sharp knife in all parts of it, about a dozen of them. Bake in a warm oven for 45-60 minutes, until the eggplant is very tender.

    Meanwhile, heat the ghee in a heavy pot over moderate heat. When hot, put in the red pepper, cumin seeds and then the garlic. Fry for a minut or so. Then add the ginger . Fry for another minute or so, then add the onions. Fry for a few minutes until they are soft but still transparent. Stir for a while, lower the heat and add the tomatoes, then ground coriander seeds, turmeric and 2 Tsp. of the fresh coriander. Let simmer on low heat.

    When the eggplants are done but still hot, cut them lengthwise in halves. Scrape out all the pulp away from the skin with a spoon. Chop the pulp and add them to the pot. Then cut the skins in small pieces and add them as well (some people may prefer to throw them away, but personlly I like them). Add salt as needed. Let cook until fairly solid.

    To serve, sprinkle the rest of the fresh coriander and lemon juice on top. Serve with rice.

    16.02.2000 English only Swedish only French only