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Baigan ka bhurta (Indian eggplant)

Great dishes start with fresh ingredients like these homegrown beauties.

Great dishes start with fresh ingredients like these homegrown beauties.

From Mom’s Kitchen: This is another recipe passed down from my Mom: Sunita Swaroop. She is one of the best cooks I know and I am so happy I have some of her recipes here for me!

Serves 10 people:

2 inch piece of ginger, peeled and grated
6 garlic cloves (4 diced, 2 whole)
1 onion, diced
2 round eggplants
1/4 tsp fenugreek seed (maathi)
1/2 tsp. Chile powder
1 dry chile
1/2 tsp. Coriander powder
2 roma tomatoes
1 tsp of salt, black salt
1 tsp. Of mango powder
1 tsp of chaat masala
Fresh cilantro and mint, chopped

What you do:
1) Wash eggplants thoroughly
2) Make a slit in each eggplant
3) Put a whole garlic clove in each slit
4) Wrap each eggplant in foil and bake for one hour at 350-400 degrees
5) Dice 4 garlic cloves
6) Dice one onion
7) Peel and grate ginger
8) Pull the eggplant out of the oven and cool it enough so you can handle it
9) Peel the eggplant
10) Chop it up
11) Put a pan over medium-high heat with some oil on the bottom
12) Add maathi seeds
13) Let that sizzle in the oil
14) Add onions, garlic ginger and cook until translucent
15) Add chile powder, chile and coriander powder
16) Add the chopped tomatoes
17) Cook for 3-5 minutes until the whole mixture takes on a golden red color
18) Add eggplant
19) Add salt, and black salt
20) Turn heat to low, continue cooking
21) Add mango powder
22) Add chopped cilantro and mint
23) Take off heat and serve

—Recipe contributed by Sunita Swaroop


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