Bharta (Mashed Eggplant with Peanuts and Spices)


Simmer in water for about 8 minutes, until very soft:


                1   medium              unpeeled eggplant, chopped in large chunks

                                                    (about 5 cups)


Drain off the water and mash the eggplant in a bowl.



                2   Tablespoons       crushed roasted peanuts

                2   Tablespoons       fresh coriander leaves (cilantro), chopped


In a saucepan, heat:


          1 1/2   Tablespoons       vegetable oil

                     pinch                   hing

                1   teaspoon             cumin/mustard/sesame seed mixture


When the seeds pop, add to the saucepan:


                3   Tablespoons       onion, chopped

             1/4                              jalapeño pepper, ground

             1/2   small clove         garlic, ground

             1/4   inch cube            fresh ginger, grated

          1 1/2   teaspoons           coriander/cumin powder

             1/2   teaspoon             salt

             1/4   teaspoon             garam masala

             1/4   teaspoon             hot red pepper powder (optional)

             1/8   teaspoon             turmeric

                     pinch                   cumin seeds


Sauté until the onions are lightly browned.


Add the eggplant mixture to the saucepan; combine, remove from the heat, and serve.


Category               vegetables

Servings               1 3/4 cups             

Serving Size         2 Tablespoons

Calories                 30                          

Protein                  0 g

Fat                          1.9 g                      

Carbohydrates     3 g



Source:        Indian Vegetarian Cooking At Your House

                     by Sunetra Humbad and Amy Schafer Boger