Ingredients
Bharta
- 1 large eggplant
- 20 gram olive oil
- 1 medium onion, peeled and halved
- 3 clove garlic, peeled
- 2 tomatoes, halved
- 1.5 teaspoon ground ginger
- 2 teaspoon curry powder
- 2 teaspoon cumin
- 1 teaspoon turmeric
- 1/2-1 teaspoon chilli powder
- 130 gram frozen peas
- salt and pepper to taste
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Prick the eggplant with a fork and bake it in a 180° C oven until soft, about one hour.
Remove the eggplant from oven, allow it to cool, and chop it up into large chunks – it should be very mushy. Set it aside in your Thermoserver.
Put the onion and garlic into the TM and chop on speed 7 for 3 seconds. Use spatula to push to the bottom and add oil and cook for 3 minutes at 100 degrees on speed 1.
Add tomatoes and chop on speed 4 for 4 seconds. Use spatula to push to the bottom of the bowl and then add all of the spices except for the salt. Cook for 5 minutes at 100 degrees speed 1 with the simmering basket sitting on top of the lid instead of the MC to prevent splashes.
Add eggplant and peas and cook for 2 minutes at 100 degrees on REVERSE speed 1 until combined and heated through. (May take longer if the eggplant was not kept warm in the Thermoserver.)
OPTIONAL: raise the speed to speed 3-4 to mash the whole mess together if you’d rather have a smoother mix. If you prefer it chunky, omit this step.
Add salt and pepper to taste.
Serve with rice.
Tip
This works well as a vegetarian main curry, or as a side dish for an Indian feast.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
What a great addition to curry night; thanks for the recipe
Loved this recipe, was delicious and not difficult to make.
Lovely curry, I did add a sachet of tomato paste and a can of chickpeas. I cooked the eggplant in my air fryer for 30 minutes at 180 degrees c.
This was a great curry. I added a can of chickpeas, a tablespoon of tomato paste and 3/4 cup of coconut cream I had left over. I also added zucchini instead of peas.
Sensational! I really loved this recipe, as did my husband and 13 year old (the 11 year old not so much but mainly as he's not an eggplant fan). Like others I added chickpeas. It's going in the favourites.
As suggested, I added in a can of chickpeas and a can of lentils to make it more substantial as a stand alone meal and it was delicious. Thank you
My husband and I are trying new vegetarian dishes
the recipe was yummy just adding 1tbsp of tomato paste
I also cooked for additional 2mins
thanks for sharing
Yummy Curry
Followed the instruction, only made one change, I add extra curry powder as we love hot curries. This was great and will be making again. Thanks for sharing.
Very tasty. Added tinned lentils & chickpeas cooking an extra 5 minutes.
Great dish! Very tasty and so easy to make!