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Vegan Indian Recipes - Vegetables / Curries
Contributed by Vegetarians and Vegans from around the world
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Indian Style Eggplant Puree: Bringal Bartha
from Vegetarian Resource Center - Boston, USA

Recipe By : Miriam Podcameni Posvolsky, Serving Size : 1

  • 2 large eggplants, peeled and diced
  • 2 tomatoes peeled, seeded and finely diced
  • 3 tbs oil
  • 2 onions, chopped finely
  • 1 1/2" fresh ginger
  • 1 tsp turmeric
  • 1/8" chili pepper
  • 1/2 tsp cumin (ground)
  • 1/2 tsp ground coriander seeds
  • 1 tbs garam masala
  • salt and pepper -- to taste
1. Place eggplant in a colander in layers sprinkling salt between each layer.

2. Place ginger and chili in a small food processor and puree

3. Heat oil in a saucepan and add onions, cook until translucent.

4. Stir in ginger and continue cooking until onions start to brown.

5.Add the turmeric, 1 tsp garam masala, coriander and cumin and cook stirring 1 minute.

6. Add the tomatoes and stir 2 minutes.

7. Rinse the eggplant and squeeze out all water between the palm of your hands, and add to pan.
Season with salt and pepper.

8. Turn down heat, cover and simmer 1 to 1 1/2 hour, stirring often until all becomes a puree.

9. Add the rest of the garam masala and stir 3 minutes.

NOTES : If eggplant starts drying add a little water (very little)