Serves 4 to 6 persons.
Prepare eggplant and set aside from heat.
- 1 large eggplant, about 2 pounds (1 kg), peeled and cut into
2-inch (5 cm) cubes
- 1/2 cup oil
- 2 onions, coarsely chopped
- 4 tomatoes, coarsely chopped
- juice of 1/2 lime
- salt and freshly ground pepper to taste
- Dry Masala:
- 1 teaspoon paprika
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric
- 1 teaspoon garam masala
- 2 tablespoons coriander leaves for garnish
In a wok or heavy skillet, heat oil just short of smoking.
Bhoona eggplant cubes until soft, 7-10 minutes.
Remove, set aside.
To the oil add the onions, and cook until they become translucent.
Add the tomatoes, the lime juice, salt and pepper, and the dry masala.
Return eggplant to pan and bhoona* over medium heat, mashing the
eggplant as you stir.
Bhoona until eggplant is tender, about 3-5 minutes.
You will end up with a coarse-textured puree.
Turn out on warmed serving platter and sprinkle with the Garam
Garnish with the coriander leaves and serve.
Bhoona* is a technique that is essential to Indian cooking.
The bhoona technique means that the mixture is cooked over medium-high
heat, with constant stirring to avoid scorching, until all liquids
are reduced and the spices coat the meat like a paste.
About 1/2 cup of water can then be added, the dish covered, and
a gravy created as the dish becomes liquified again.