Eggplant & Tamarind (Baarta)
One of my relatives, a follower Yogi Bhajan (of Yogi Tea fame),
sent me their cookbook.
The following is my adaptation of Siri Ved Kaur's recipe for Baarta,
northern indian roasted eggplant and tamarind, which turned out
The flavors mix really well.
Enough for 4 people as a side-dish. use 2 eggplants and half everything
else for two people
[* Tamarind concentrate is available in Indian and Middle Eastern
- 3 med eggplants
- 3 T oil
- 2 onions, sliced into think rings
- 5 cloves garlic
- 1.5 t turmeric
- 1 t crushed red chile
- 1/2 t ground cumin
- 3/4 t black pepper
- 1 T ground corriander
- 2-3 ripe tomatoes, chopped into bite-sized pieces
- 1 C frozen peas
- 1 T tamarind concentrate*
- 4 T fresh lemon juice
- 1/2 C cilantro
Don't buy the blocks of tamarind pulp by mistake as it's a pain to
Punch holes all over the eggplants with a fork. Bake at 450 until
partially darkened, soft, and mangled looking. (About 45 minutes.)
It will look awful on the outside but will be nice and roasted on
Put groups of ingredients in individual small glasses or other
The turmeric and chile in one; the cumin, black pepper, and coriander
in a second; the tamarind and lemon juice in a third.
While the eggplant is cooking fry the onions in the oil over med/med-high
heat until they turn golden brown.
Add the garlic for the last two minutes.
Add the turmeric and red chile and sizzle, then add the cumin, black
pepper and coriander, and stir.
Add the tomatoes and peas and continue cooking, stirring frequently
until the tomatoes are dissolved and the mixture has a saucy consistency.
(You may have to add a little water to prevent scorching.)
Mix the lemon juice and tamarind until smooth.
Add into the onion/tomato mixture.
Let the eggplant cool enough to handle.
Scoop out the eggplant pulp (should be soft) and mush.
Then add it into the other mixture.
Take off heat and add in the cilantro.