Wednesday, January 13, 2010

I'm going to update this site with recipes I've used recently and those I've collected and adapted to GF use where not originally designed to be GF.

I got this recipe from the head chef at the Royal Treat restaurant - Jaipur on a trip there with Zoe in May 2009, Baingan Bharta is mashed eggplant cooked with spiced tomato and spices and is a very flavorful dish.

Traditionally bharta is made with charcoal roasted eggplant but it also can be adapted to a modern kitchen or made on a hooded barbeque

Recipe will serve 2 to 3 as a side dish or can be used as a dip, I ate it as a main with a chickpea flour paratha


1 Eggplant (should be big and fat with smooth tight skin)
2 medium size tomatoes
1/2 cup green chopped red bell pepper
1 green chili
1/4 inch piece of ginger
3 tablespoons oil
Pinch of asafetida (if you don't have don't panic but it is available at most speciality stores selling Indian spices etc.)
1 teaspoon cumin
1 teaspoon coriander powder
1/2 teaspoon turmeric
1/2 teaspoon red chili
1 teaspoon salt (adjust to taste, I use Maldon sea salt so less salty than other options)
1/4 teaspoon garam masala
2 tablespoon chopped cilantro to garnish


Cook the whole eggplant - options for this are to rub with oil and roast in an oven, barbeque or in the microwave for 8 to 10 minutes until it is tender. If in the oven or barbeque until the skin splits or is well charred, should take about 30 to 45 minutes at apprpx 400F

Let it cool and peel off the skin and chop the eggplant in small pieces and keep aside, last time I did this I found that scraping the flesh away from the skin worked best.

Blend the tomatoes, ginger and green chili, heat the oil in a heavy bottomed saucepan and stir fry the bell pepper for about a minute, remove and seta side. Using the same pan reheat and add one cumin seed to the oil; if it cracks right away it is ready, add asafetida if using and cumin seed stirring, after the cumin seeds crack, add tomato puree, coriander powder, turmeric, red chili, and salt and let it cook for a few minutes until tomato puree has started leaving the oil.

Add the cooked eggplant and cook on medium heat keep stirring the eggplant and mashing the eggplant as it cooks.

Cook for about 8 to 10 minutes, then add the bell pepper, fresh cilantro, and garam masala to the eggplant and mix it gently. the Bharta is ready serve hot with rotis, parathas, or naan.

No comments:

Post a Comment