Zucchini and Eggplant Bharit - From the turmeric trail

I made this nice variation in baigan bhartha from a book that I end up reading a lot for the prose almost more than the recipes. This is not because the recipes are not good, just find the authors narration catchy. The book is such an interesting read in that the authors memories do focus on some dark aspects of his childhood but with an exceedingly light touch - sort of like adding chillies to a rich makhani sauce, it does infuse the bite, gently with a very subtle impact.

Well ever so often I go back and forth with cookbooks in my collection and passed through the mentioned book. I loved the idea of the classic pureered eggplant with some crunch from peanuts. Well I varied this a little partly to use up a zucchini in the fride and partly to add certain spices I thought worked well with the recipe. So this is how I did it.

Zuchini and Eggplant Bharit - Zuchini with Pureed eggplants and crushed peanuts

Serves 6

Ingredients

1 medium sized eggplant

1 zuchini

2-3 tbsp oil

3/4 tsp mustard seeds

1/2 tsp cumin

1 medium onion diced

1/2 tsp turmeric

1 tomato, cut into a dice

1/3 cup, roasted coarsely ground peanuts

2 green chillies, minced

8-20 curry leaves

1/2 tsp garam masala

1 tbsp chopped cilantro

Method of Preparation

1. Roast the eggplant on a grill or open gas flame till the outer skin is completely charred and the eggplant is cooked through. The process takes about 10-12 minutes. Cool and peel the skin off.

2. Grate the zucchini with the skin on and set aside.

3. Heat the oil and add the mustard seeds and cumin and wait till the mustard begins to pop.

4. Stir the onion, turmeric and tomato and cook for 1-2 minutes.

5. Mix in the roasted eggplant and zucchini and cook for 5-7 minutes, stirring well to mix and soften the eggplant.

6. Mix in all the remaining ingredients and cook for 3-4 minutes. Enjoy!