Eggplant Bharta Recipe With Indian Dosas
Eat according to ayurvedic principles with this dish for Kapha types. If Ayurveda isn’t for you, don’t worry. This dish is an incredible crowd pleaser regardless!
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Cooking tools:
- Blender
- Grater
- Chef's knife
- Cutting board
- Skillet
- Mixing bowl
- Fork
- Wooden spoon
- Spatula
- Ladle
- Measuring spoon
- Measuring cup
- Colander
- Oven
- Stove
Ingredients
- 1 large eggplant (aubergine)
- extra virgin olive oil, for brushing
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- 1 small onion, finely chopped
- 2 1/2 cm (1 inch) piece of ginger, peeled and grated
- 2 garlic cloves, crushed
- ½ small green chili, seeded and finely chopped
- 1 tomato, finely chopped (to yield ½ cup)
- ½ teaspoon ground turmeric
- ½ teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon garam masala
- Celtic sea salt, to taste
- 2 tablespoons finely chopped coriander (cilantro) leaves, to serve (optional)
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