Saturday, November 7, 2009
Friday, November 6, 2009
Tuesday, November 3, 2009
Bhaingan Bhartha (Suvir Saran)
Roast
1 Large Eggplant
directly on the burner of a gas stove, over medium heat, turning often.
Make sure its roasted well - skin should be peeling off (don't worry if the skin catches fire)
After cooling it, peel the skin off rinsing your hands in running water as you work.
Put eggplant in mixer, and make it into puree. Work it in your hands, and remove the central fibres that may be tough
Heat
Canola oil - 3tbsp .
Add
Ginger - 1 inch - peeled, chopped (I usually use 1/2-3/4 inch)
Cook 30s
Add
Red Onion - 1 large - finely chopped (if using two eggplants, use two onions)
Cook till onions brown around edges
Add
Garlic - 2 cloves, mashed to a paste
cook until smell disappears (but don't burn it).
Add
Shredded Coconut - 1 tbsp
Stir for 1 min.
Add
Coriander - 1 tbsp
Cumin - ground - 1/2 tsp
Garam Masala - 1/2 tsp
Cayenne pepper - 1/4 tsp
Cook for 1 min. Add some water - cook till onion sticks.
Add
Tomatoes - 2 ripe (Use 3 for 2 eggplants) - chopped
Pureed Eggplant
Cook for 5-10 min.
Stir in
Green chili - 1/2 fresh, chopped
Cilantro - 1 tbsp
Lemon - 1/2 juiced
1 Large Eggplant
directly on the burner of a gas stove, over medium heat, turning often.
Make sure its roasted well - skin should be peeling off (don't worry if the skin catches fire)
After cooling it, peel the skin off rinsing your hands in running water as you work.
Put eggplant in mixer, and make it into puree. Work it in your hands, and remove the central fibres that may be tough
Heat
Canola oil - 3tbsp .
Add
Ginger - 1 inch - peeled, chopped (I usually use 1/2-3/4 inch)
Cook 30s
Add
Red Onion - 1 large - finely chopped (if using two eggplants, use two onions)
Cook till onions brown around edges
Add
Garlic - 2 cloves, mashed to a paste
cook until smell disappears (but don't burn it).
Add
Shredded Coconut - 1 tbsp
Stir for 1 min.
Add
Coriander - 1 tbsp
Cumin - ground - 1/2 tsp
Garam Masala - 1/2 tsp
Cayenne pepper - 1/4 tsp
Cook for 1 min. Add some water - cook till onion sticks.
Add
Tomatoes - 2 ripe (Use 3 for 2 eggplants) - chopped
Pureed Eggplant
Cook for 5-10 min.
Stir in
Green chili - 1/2 fresh, chopped
Cilantro - 1 tbsp
Lemon - 1/2 juiced
Subscribe to:
Posts (Atom)