Recipe: Bharta (curried eggplant)


  • 2 lbs eggplant, peeled and chopped
  • 4 medium ripe tomatoes, peeled and coarsely chopped
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp turmeric
  • 1/4 tsp ground hot pepper or cayenne, optional
  • 1/2 cup ghee, butter or oil
  • 1/2 cup onion, finely chopped
  • 1 tbs fresh ginger, grated
  • 1 tsp garam masala
  • salt to taste
  • 1 cup yogurt


Combine eggplant, tomatoes, coriander, cumin, turmeric and red pepper in a bowl. Set aside. Heat ghee, butter or oil. Add onion, ginger and garlic and cook until onions are transparent. Add the eggplant mixture and cook until most of the liquid evaporates. Add the garam masala and salt. Turn off the heat and add yogurt. Barely reheat. Serves 4.