BAIGAN KA BHARTHA - INDIAN

Ingredients:

* 1 large eggplant, about 2 pounds (1 kg), peeled and cut into
2-inch (5 cm) cubes
* 1/2 cup oil
* 2 onions, coarsely chopped
* 4 tomatoes, coarsely chopped
* juice of 1/2 lime
* salt and freshly ground pepper to taste

Dry Masala:
* 1 teaspoon paprika
* 1/2 teaspoon red chili powder
* 1/2 teaspoon turmeric
* 1 teaspoon garam masala
* 2 tablespoons coriander leaves for garnish

Method:
* Prepare eggplant and set aside from heat.
* In a wok or heavy skillet, heat oil just short of smoking.
Bhoona * eggplant cubes until soft, 7-10 minutes. Remove, set
aside. To the oil add the onions, and cook until they become
translucent. Add the tomatoes, the lime juice, salt and pepper,
and the dry masala.
* Return eggplant to pan and bhoona* over medium heat, mashing the
eggplant as you stir. Bhoona until eggplant is tender, about 3-5
minutes. You will end up with a coarse-textured puree.
* Turn out on warmed serving platter and sprinkle with the Garam
Masala. Garnish with the coriander leaves and serve.

Bhoona* is a technique that is essential to Indian
cooking. The bhoona technique means that the mixture is
cooked over medium-high heat, with constant stirring to
avoid scorching, until all liquids are reduced and the
spices coat the meat like a paste. About 1/2 cup of water
can then be added, the dish covered, and a gravy created
as the dish becomes liquified again. Serves 4 to 6
persons.