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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.   Spiced Tomato Dish - Tamatar Bartha Recipe
2. Eggplant Puree / Baingan Bharta Recipe from Punjab
3. Sweet and Sour Hubbard or Acorn Squash
4. Spinach and Paneer - Palak Paneer Punjabi Style

Spiced Tomato Dish Recipe - 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 Recipe or Baingan Bharta Recipe from Punjab
BainganBharta.jpg (41252 bytes) 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 Recipe - Kadu Bharta - coming soon

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