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Indian Eggplant - Bhurtha

Reviewed: Aug. 30, 2011
Awesome. I also added some garam masala to the end product, after it was done, and just mixed it in (I eyeballed the amount, about 1 tsp). The only other change I would make (which I didn't do this time, but will certainly do next time, is add some coconut milk after getting the eggplant in there, and letting that simmer in to help out with the spicyness a bit. As It is, though, still awesome. It tastes very close to the old bengan bharta that I used to eat at this restaurant in town, until the restaurant closed :( I think they pureed their eggplant/tomato/onion together though, then added in the peas. Whatever the case, it's great! Thank you!! :)
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