Eggplant Bharta
Ingredients| 2 medium eggplants, halved |
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Rub the ghee over the cut side of the eggplant. Roast until the skin
is lightly burned. The eggplant should be completely soft & tender.
Peel & mash the pulp with a potato masher. Mix well with onion,
chilis, salt, cilantro & oil. Fry in a skillet with a little oil for
3 to 5 minutes. The mixture should be fairly dry.
Chakravarti & Morizot, "Not Everything we Eat is Curry"
Servings: 4
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English Indian Ingredients Part 1
A Achar Pickle Adrak Ginger Ajwain or Ajowain Lovage Aloo Potato Am Mango Am chur Mango Powder Anardana Pomegranate Aniseed Saunf Areca Betel Nut Asafoetida Hing Aserio Aniseed Ata or Atta Chupatti flour. Fine wholemeal B Badian Aniseed Stars (Star Anise) Badam Almo (Upload by user)
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A Achar Pickle Adrak Ginger Ajwain or Ajowain Lovage Aloo Potato Am Mango Am chur Mango Powder Anardana Pomegranate Aniseed Saunf Areca Betel Nut Asafoetida Hing Aserio Aniseed Ata or Atta Chupatti flour. Fine wholemeal B Badian Aniseed Stars (Star Anise) Badam Almo (Upload by user)
TAG: aniseed, ,
English Indian Ingredients Part 2
G Gajar Carrot Garam Masala Garam Masala, add it to curry Garlic Lasan Goor or Gur Palm sugar Gram flour (Besan) Chickpea flour H Haldi Turmeric I Imli Tamarind J Jaifal or Taifal Nutmeg Javatri Mace K Kabli chana Chickpea Kalongi Similar to wild (Upload by user)
TAG: seeds, ,
G Gajar Carrot Garam Masala Garam Masala, add it to curry Garlic Lasan Goor or Gur Palm sugar Gram flour (Besan) Chickpea flour H Haldi Turmeric I Imli Tamarind J Jaifal or Taifal Nutmeg Javatri Mace K Kabli chana Chickpea Kalongi Similar to wild (Upload by user)
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In a dry skillet, toast the coriander, cumin and fenugreek seeds, then grind them together in a spice mill. combine with remaining ingredients and mix well. This powder improves as it becomes better blended, the longer it is stored, It is best in about a month, but don (Upload by user)
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Ethiopian Curried Butter
Combine ginger, onion, and garlic, and pound to a coarse paste with a mortar and pestle. Set aside. Melt the butter over low heat, stirring constantly, taking care that it does not darken. Skim off the foam as it rises and continue cooking until all the foam is gone. b (Upload by user)
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Combine ginger, onion, and garlic, and pound to a coarse paste with a mortar and pestle. Set aside. Melt the butter over low heat, stirring constantly, taking care that it does not darken. Skim off the foam as it rises and continue cooking until all the foam is gone. b (Upload by user)
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TAG: eggplant, ,
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