RE-POST OF RECIPE: Curried Eggplant (Sri Lanka Style) - Vegan

[Guest guest]

This is a Re-post of a recipe I posted in 2004. Still good today

 

CURRIED EGGPLANT - SRI LANKA STYLE (vegan)

 

2 Tbsp oil

1 eggplant (about 1 pound), cubed

salt

1tsp ground coriander

1 tsp ground cumin

1/2 tsp ground fennel

1/2 tsp ground turmeric

1-2 tsp cayenne (or to taste - it's great hot or just aromatic)

juice of 1 lemon

1 cinnamon stick

10 to 20 curry leaves, depending on size, preferably fresh

1 medium onion, chopped

1 to 1-1/4 cups coconut milk

2 tsp ground brown mustard seeds

 

Sprinkle eggplant pieces with salt and pepper and saute in a little oil until

they begin to turn color and soften (you may need to add more oil or a little

water

to help them to cook, depending on the size of the cubes). Remove to a large

bowl and toss with 1/2 tsp salt, the lemon juice and all the ground spices

except for the

mustard seeds.

 

Saute the cinnamon and curry leaves for a few seconds and add the onion

and cook over medium until the onion softens. Add the eggplant mixture and

the mustard seeds and stir well and then stir in the coconut milk. When it

comes to the simmer, reduce the heat a little and continue simmering for 4 or

5 minutes, stirring now and then. Taste for seasoning, adding more cayenne,

salt and/or lemon juice if needed. Serve ;=)

 

Best, Pat

[Guest guest]

Hi Patricia:

 

Is this similar in taste to Bharta?

 

Robin

 

Patricia Sant <moorcroftblue wrote:

This is a Re-post of a recipe I posted in 2004. Still good today

 

CURRIED EGGPLANT - SRI LANKA STYLE (vegan)

 

2 Tbsp oil

1 eggplant (about 1 pound), cubed

salt

1tsp ground coriander

1 tsp ground cumin

1/2 tsp ground fennel

1/2 tsp ground turmeric

1-2 tsp cayenne (or to taste - it's great hot or just aromatic)

juice of 1 lemon

1 cinnamon stick

10 to 20 curry leaves, depending on size, preferably fresh

1 medium onion, chopped

1 to 1-1/4 cups coconut milk

2 tsp ground brown mustard seeds

 

Sprinkle eggplant pieces with salt and pepper and saute in a little oil until

they begin to turn color and soften (you may need to add more oil or a little

water

to help them to cook, depending on the size of the cubes). Remove to a large

bowl and toss with 1/2 tsp salt, the lemon juice and all the ground spices

except for the

mustard seeds.

 

Saute the cinnamon and curry leaves for a few seconds and add the onion

and cook over medium until the onion softens. Add the eggplant mixture and

the mustard seeds and stir well and then stir in the coconut milk. When it

comes to the simmer, reduce the heat a little and continue simmering for 4 or

5 minutes, stirring now and then. Taste for seasoning, adding more cayenne,

salt and/or lemon juice if needed. Serve ;=)

 

Best, Pat

 

 

 

 

 

 

 

 

 

[Guest guest]

> Hi Patricia:

>

> Is this similar in taste to Bharta?

>

> Robin

 

Not really - of course, considering varying forms of Bharta, according to the

cook, there

could be a slight similarity, but considering that the Bharta I've had includes

tomatoes,

peas, and different spices - and does NOT have coconut milk - then, no, this

isn't really

much like Bharta.

 

Eggplant is interesting, isn't it, in that it takes on the flavours that go with

it and is more a

vehicle for the other ingredients in such dishes. Of course, the texture is very

important,

which is why it works so well!

 

Have you got a good Bharta recipe????

 

Best love, Pat

[Guest guest]

I've tried a couple of different recipes, but could not come close to our

favorite mom and pop Indian restaurant. We really are spoiled, living so close

to a huge Indian neighborhood; even our Indian friends pick up food on Devon.

 

I do have a really easy and not awful Samosa recipe.

 

Robin

 

Patricia Sant <moorcroftblue wrote:

> Hi Patricia:

>

> Is this similar in taste to Bharta?

>

> Robin

 

Not really - of course, considering varying forms of Bharta, according to the

cook, there

could be a slight similarity, but considering that the Bharta I've had includes

tomatoes,

peas, and different spices - and does NOT have coconut milk - then, no, this

isn't really

much like Bharta.

 

Eggplant is interesting, isn't it, in that it takes on the flavours that go with

it and is more a

vehicle for the other ingredients in such dishes. Of course, the texture is very

important,

which is why it works so well!

 

Have you got a good Bharta recipe????

 

Best love, Pat

 

 

 

 

 

 

 

 

[Guest guest]

Egg Plant Bhurta ( bharta ) do not have curry in it.

 

Recipe for Bharta :-

http://www.indianfoodforever.com/vegetables/baigan-bharta.html

 

Egg Plant = Baigan in Hindi

 

Manish Jain

Go Vegan

http://www.indianvegan.com

 

Patricia Sant <moorcroftblue wrote:

> Hi Patricia:

>

> Is this similar in taste to Bharta?

>

> Robin

 

Not really - of course, considering varying forms of Bharta, according to the

cook, there

could be a slight similarity, but considering that the Bharta I've had includes

tomatoes,

peas, and different spices - and does NOT have coconut milk - then, no, this

isn't really

much like Bharta.

 

Eggplant is interesting, isn't it, in that it takes on the flavours that go with

it and is more a

vehicle for the other ingredients in such dishes. Of course, the texture is very

important,

which is why it works so well!

 

Have you got a good Bharta recipe????

 

Best love, Pat

 

 

 

 

 

 

 

Get your email and more, right on the new .com

 

 

[Guest guest]

Hi!

Am new to the group and trying to take it all in.

Interesting group and am glad I found you all.

Bharta is almost always made with roasted eggplant. In

India, it is roasted on an open fire, pierced with a

skewer to let the steam out. I've done it successfully

under a hot grill in a conventional oven. Once done,

it is skinned and mashed. I know 2 ways of making a

bharta. One is more of a salad or a side dish. It

contains raw finely chopped onions and tomatoes, green

chillies, fresh coriander, topped with a tempering of

oil, mustard seeds, asafoetida and turmeric. This is

sometimes mixed with a little yoghurt, especially in

the summer. The other version is the curried version,

cooked with onions, tomatoes, and peas.

Happy Cooking!

 

 

 

 

 

[Guest guest]

Hi All!

Am new to the group and find the discussions most stimulating, esp to

my appetite. I am Indian and make the bharta very often, and in

several ways. As Manish pointed out, there is no curry powder in the

bharta. Also, almost always, it is made of roasted and mashed eggplant

flesh. In India, the eggplant is covered with a thin film of oil,

pricked with a skewer and slow roasted on an open fire. I've

successfully roasted it under a hot grill in a conventional oven as

well. Once, the eggplant is well done, remove it from the heat and

hold it under cold water for a few seconds. This helps in removing the

skin easily. I make the bharta in two ways: one is as a side dish or a

cold salad. This is the roasted eggplant mixed with raw finely chopped

onions, tomatoes, fresh coriander (cilantro) and green chillies

according to taste. The mixture is tempered with mustard seeds

spluttered in hot oil, a pinch of asafoetida, and turmeric. I mix it

with some fresh cold yoghurt on a hot summer day. I'll post the other

method a li'l later. gotta go now!

Nannushka

 

 

 

 

 

 

 

 

, robin koloms <rkoloms wrote:

>

> I've tried a couple of different recipes, but could not come close

to our favorite mom and pop Indian restaurant. We really are spoiled,

living so close to a huge Indian neighborhood; even our Indian friends

pick up food on Devon.

>

> I do have a really easy and not awful Samosa recipe.

>

> Robin

>

> Patricia Sant <moorcroftblue wrote:

> > Hi Patricia:

> >

> > Is this similar in taste to Bharta?

> >

> > Robin

>

> Not really - of course, considering varying forms of Bharta,

according to the cook, there

> could be a slight similarity, but considering that the Bharta I've

had includes tomatoes,

> peas, and different spices - and does NOT have coconut milk - then,

no, this isn't really

> much like Bharta.

>

> Eggplant is interesting, isn't it, in that it takes on the flavours

that go with it and is more a

> vehicle for the other ingredients in such dishes. Of course, the

texture is very important,

> which is why it works so well!

>

> Have you got a good Bharta recipe????

>

> Best love, Pat

>