Eggplant Bharta Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 medium: Eggplants, halved
1/2 cup: Finely chopped onion,
2: Green chilies, chopped
1/4 tsp: Salt,
1/4 cup: Cilantro, chopped
1 tbsp: Ghee,
1/2 tsp: Oil,
Directions:
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"
Source from luhu.jp
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"
Source from luhu.jp