Roasted Eggplant Tomato Relish (Biagan Bharta)
Yield
2 servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
eggplant
|
*
|
| ½ | teaspoon |
vegetable oil
mild |
|
| 1 | tablespoon |
vegetable oil
mild |
|
| ¼ | teaspoon |
mustard seeds
|
|
| ¼ | teaspoon |
cumin seeds
|
|
| ½ | cup |
onions
chopped |
|
| ⅛ | teaspoon |
turmeric
|
|
| 1 | each |
green chili peppers
fresh, minced |
*
|
| ½ | cup |
tomatoes
chopped, peeled |
|
| ¼ | teaspoon |
curry powder
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
sugar
|
|
| 1 | x |
cilantro
fresh, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
eggplant
|
*
|
| 2.5 | ml |
vegetable oil
mild |
|
| 15 | ml |
vegetable oil
mild |
|
| 1.3 | ml |
mustard seeds
|
|
| 1.3 | ml |
cumin seeds
|
|
| 118 | ml |
onions
chopped |
|
| 0.6 | ml |
turmeric
|
|
| 1 | each |
green chili peppers
fresh, minced |
*
|
| 118 | ml |
tomatoes
chopped, peeled |
|
| 1.3 | ml |
curry powder
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
sugar
|
|
| 1 | x |
cilantro
fresh, chopped |
*
|
Directions
Brush eggplant all over with ½ teaspoon oil.
Preheat the broiler, prepare a charcoal grill or place the eggplant directly over a gas burner.
Cook, turning occasionally, until the skin is completely charred and the pulp is soft, about 30 minutes.
Let cool briefly.
Slit open and scoop pulp out onto a cutting board.
Chop coarsely.
Heat remaining oil in a heavy skillet over medium-high heat.
Add mustard and cumin.
When seeds pop (takes about 1 minute), add onion, turmeric and chile.
Stir and cook 2 to 3 minutes.
Add tomato, eggplant and curry powder.
Reduce heat to medium, cover and cook, stirring occasionally, about 6 minutes.
Season to taste with salt and sugar.
Garnish with cilantro.
Serve warm or at room temperature.
Yogurt (about 1 cup per 1-pound eggplant) is stirred in to make a creamy mixture, then the dish is seasoned with turmeric, mustard and plenty of fresh curry leaves.
It is served as a cooling salad alongside spicy dishes.
