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Eggplant Puree Recipe

Eggplant Puree Recipe

Ingredients :

2 large eggplants

3 tablespoons ghee

2 medium onions, chopped finely

2 large ripe tomatoes

1 1/2 teaspoons fresh ginger, grated finely

1/2 teaspoon turmeric, ground

1 teaspoon chili powder

2 teaspoons salt

1 teaspoon garam masala


Method :

Wash the eggplants and tomatoes before dicing them. It is not necessary to peel them. Heat a wok with ghee and gently saute the onion and ginger until they are soft and start to brown. Add turmeric, salt, chili powder and garam masala. Mix thoroughly. Add the eggplant and tomato. Stir well and cover the wok with a lid. Reduce the heat to low and continue cooking until the vegetables are soft. Occasionally stir to prevent the vegetables from sticking to the wok. Cook until the liquid evaporates and puree is thickened and dry enough to scoop up with the Indian breads. Ser hot or cold with Indian breads.


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