This has got to be the strangest baingan bhartha I have tried yet. It arose from a need to suppress the taste of egg plant which my husband hates.
- 1 Egg plant roasted in the oven (at 350 F) until cooked
- 2 Green peppers
- 1/2 a large onion
- 1" piece ginger minced
- 3 pods garlic minced
- fenugreek seeds
- mustard seeds
- shredded coconut a handful
- red chilies 3
- chili powder to taste
- coriander powder
- turmeric powder
- curry leaves
- broken chana dal -- 1 Tbsp
- Roast the egg plant with a little water in a pre-heated oven (at 350 F) until the skin wrinkles up and it is cooked.
- Grind it up with a teeny amount of water in a blender/food processor. I use my trusty vitamix
- Heat a pan, add some coconut oil (or any other that you prefer). When it gets hot (but not smoking) drop the three red chillies, fenugreek seeds, walnuts and coconut. Stir until the coconut gets to be about golden brown, the fragrance of the fenugreek seeds are evident.
- Put this lot into the blender with the already blended egg plant and blend it roughly -- preferably with some of the coconut only roughly shredded.
- Put the same pan back on the heat and add some oil
- Add the mustard seeds.
- When it sputters, add the curry leaves.
- When it blisters, add the broken chana daal.
- When that gets to be golden brown, add the onions, garlic and ginger
- When they turn color add the green peppers
- When the green peppers blister, add the turmeric, red chili powder, coriander powder and saute until the raw smell of the masala goes away.
- Pour the ground up mixture into the pan and add some tamarind pulp.
- Add salt.
- Turn the heat down to simmer and let everything simmer until the flavors are blended.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.