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The Vegetarian Curry Bible
Bhel
Bhartha
(
Serves 4 to 6)
This recipe is directed at those who know what Bhelpuri tastes like, quantities
mentioned are approximate, proportions are left to the reader's taste. Purists will
have to go to an Indian grocery shop. Deviationists may use substitutes. The most
important thing is to keep the puffed rice-sev mixture crisp by not adding the other
ingredients to it until it is served. This should be done on the plate.
Ingredients:
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2 lb Eggplant
4 medium Tomatoes
3 tsp Fresh chopped coriander
1/2 cup Ghee
1/2 cup Finely chopped onion
Ingredients:
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Puffed Rice (1 carton of Rice Krispies may be used)
1 packet Bhel mix or Sev
2 cups Mashed boiled potatoes (mashed coarsely and then salted)
1/2 cup Chopped fresh coriander leaves (a.k.a Chinese parsley)
3 Tbsp Freshly roasted and ground cumin
to taste Green chilies
1-2 Tbsp Freshly ground black pepper
to taste Tamarind
to taste Jaggery (or Brown Sugar)
Method:
1. Preheat oven to 450 deg F. Bake in the middle level of the oven for 1 hour or
until very tender. While they are still warm, peel and crush the eggplants.
2. Heat oil and fry onions until soft and clear. Do not brown. Add the tomatoes
and fry for 2 minutes.
3. Add the eggplant and stir until almost all liquid disappears and the mixture
leaves the side.
4
.
Place into a bowl, sprinkle on coriander and serve at once.
1 cup Chopped onions.
Method:
1
2
3
4
.
.
.
.
First boil the potatoes, mash them, salt them, and add pepper to taste. Add some
coriander leaves too.
Roast the cumin and grind it.
Dissolve about 4 Tbsp of tamarind concentrate in 1 cup of hot water, and let it
simmer and thicken gradually. Dissolve the jaggery (or sugar) until the sauce
becomes tart and slightly sweet. (You may add some salt and ground red
paprika, if you want to.) The sauce should be of a consistency slightly thinner
than maple syrup.
5
6
7
8
.
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Pour into a serving container (like a creamer). Mix the puffed rice and sev/bhel
mix in a large bowl.
On a plate, serve the rice-bhel mixture, add the potatoes, then the onions,
chilies, and then dust the cumin powder over it.
Next pour on the sauce and top with the coriander garnish. (Add salt/pepper to
taste).
Mix the ingredients on the plate and eat.
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