|
|
|
Vegetable
Purees or Bharta Recipes
Here are the best recipes for Tomato Bharta, Eggplant
Bharta and Pumpkin Bharta. After the meal was prepared, the creative cooks would shove
tomatoes, pumkins and eggplants in the ashes and let the cooling coals bake the
vegetables. This was than seasoned and served with a dollop of yogurt and Indian
flat bread in a future meal or snack.1.
2.
3.
4. |
| Spiced Tomato Dish - Tamatar Bartha Recipe |
|
Ingredients:
4 large ripe tomatoes
2 tablespoons ghee or oil
1 small onion, finely chopped
- Spices
-
1 teaspoon finely chopped fresh ginger
1 fresh green chilli, seeded and chopped
2 tablespoons chopped fresh coriander
Salt and freshly ground pepper to taste |
Method:
1. Grill whole tomatoes over gas flame or under electric griller until skins
wrinkle. Peel and chop.
2. Heat ghee or oil in a saucepan or karahi and fry the onion and ginger until
golden. Add tomatoes and remaining ingredients. Cover and cook until the tomatoes are a
thick pulp and most of the liquid evaporates.
Serve with rice or chapatis |
|
|
| Eggplant Puree or Baingan Bharta
Recipe from Punjab |
 |
2 medium eggplants
2 tablespoons oil
2 medium onions, chopped
- Spices
-
1 teaspoon ground coriander
1 teaspoon ground cummin
1/4 teaspoon chilli powder, optional
1 large ripe tomato, chopped
3 tablespoons finely chopped fresh coriander
3 tender onions, finely chopped
Salt to taste
1/4 teaspoon garam masala |
Method:
1. Roast eggplants over gas flame, or hot coals, or under griller, until the skin is
thoroughly blackened all over and the eggplant itself is soft to the touch. When cool
enough to handle, remove all skin under running cold water. Mash or chop roughly.
2. In a heavy saucepan heat oil and fry the onion until lightly browned. Add ground
spices and stir for a few seconds, then add tomato, eggplants, fresh coriander, spring
onions and salt.
3. Cover and cook on low heat until liquid evaporates and it becomes a puree thick
enough to scoop up with pieces of chapati.
4. Add garam masala and simmer, uncovered, for a few minutes longer.
Serve hot or cold as an accompaniment to chapatis, parathas or rice. |
|
|
| Pumpkin Puree
- Kadu Bharta - coming soon |
|
|
|
|
|
|
|
|
Please click here to subscribe
to our Food Newsletter called Culinary Journeys
Back to Recipe Main
Page
|
|
|
