Bringal Bartha: Indian Smoked Eggplant Puree
2 large eggplants, peeled and diced
2 onions, chopped finely
1 1/2" fresh ginger
1 tsp turmeric
1/8" chili pepper
1/2 tsp cumin( ground)
1/2 tsp ground coriander seeds
1 tbs garam masala
salt and pepper -- to taste
1. Place eggplant in a colander in layers sprinkling salt
between each layer.
2. Place ginger and chili in a small food processor and
3. Heat oil in a saucepan and add onions, cook until
4. Stir in ginger and continue cooking until onions start to
5. Add the turmeric, 1 tsp garam masala, coriander and cumin
and cook stirring 1 minute.
6. Add the tomatoes and stir 2 minutes.
7. Rinse the eggplant and squeeze out all water between the
palm of your hands, and add to pan. Season with salt and
8. Turn down heat, cover and simmer 1 to 1 1/2 hours,
stirring often until all becomes a puree.
9. Add the rest of the garam masala and stir 3 minutes.
NOTES: If eggplant starts drying add a little water (very
Archivist's notes: This recipe is typical of the Jewish
community in Calcutta, India. This community originally
consisted of Jews from Baghdad, Iraq who came to Calcutta in
the seventeenth century. They have remained in Calcutta,
although their numbers are down to about 50 current
Copeland Marks (SEPHARDIC COOKING) writes that the cuisine
of the Jews of Calcutta incorporated spices and herbs from
India with dishes from Baghdad. This is an example of such
a blend; eggplant is the most common vegetable in the
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