Do you love smoky, salty and sweet flavours as much as I do? Enjoy the idea of cooking Indian but are fearful of getting all the spices wrong?
I love, love, love Indian food and often joke with friends I was born in the wrong country. I’m pretty sure my past life involved me living in India, and cooking for a living 😉
So this brings me to today’s lesson. After spending a relaxing afternoon scouring every single market in Calgary and selecting the freshest tomatoes, non GMO And organic eggplants and the freshest of herbs, I knew I had to make my quick bhartha recipe.
It’s full of layers of spice and flavours, and can be whipped up in under an hour flat.
1 eggplant, bruise free and rubbed in EVOO, making 2 slits and stuffing with garlic clove in each, then rubbing in smoked salt (half tsp) and roasted at 400 deg for 45 min. (Do not skipon smoked salt!) the only way you can is if you roast over an open flame on a gas stove or grill.
1/2 tsp coriander seed; 1/4 tsp red pepper flake and white pepper, ground. Add a pinch of cumin seed.
1/2 tsp Fresh lemon juice-(squeezed towards end of cooking process)
1 pinky finger tip of ginger, 1 whole small onion and 1/2 tsp turmeric, whirred in blender until a puree
1 large beefsteak tomato, chopped
Coriander for garnish
In a metal pan on medium low heat, add 1 tsp oil and spices, toasted for 1-2 min until fragrant but not burned.
Add purée and bring up heat, stirring and cooking for three minutes.
Reduce heat, adding 1 whole fresh chopped tomato and 1/2 cup of water.
Cook on med low, for about 1/2 hour.
Your eggplant should be cooling at this point (add to oven and time to have removed by time you are sauteeing tomato).
Peel and scoop out pulp and place into bowl-set aside
Using a hand blender, lightly whir your tomato purée until chunky. Add pulp and cook on low for another five minutes. Sprinkle garam masala, turn off heat and let stand for five minutes.
Garnesh with cilantro and serve with parathas, naan or basmati.