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Punjabi Eggplant & Tamarind (Baarta)
  • Eggplant
  • Vegetables
Serves:   6
(serving size: 1 cup)

  • Prep Time:   25 minutes
  • Cook Time:   10 minutes
  • Total Time:   35 minutes


To the pulp of 3 eggplants, add:

2 onions, sliced into thin rings
5 cloves garlic, minced
1.5 t turmeric
1 t crushed red chile
1/2 t ground cumin
3/4 t black pepper
1 T ground coriander
2-3 ripe tomatoes, chopped into bite-sized pieces
1 C frozen peas
1 T tamarind concentrate*
4 T fresh lemon juice
1/2 C cilantro


Tamarind concentrate is available in Indian and Middle Eastern stores.
Don't buy the blocks of tamarind pulp by mistake as  it is difficult to use.

Mix all the spices and crush them. Heat the oil in a heavy skillet. Add the onions and garlic and sauté until soft, then add all the spices and heat until they begin to sizzle. Add the tomatoes and peas and continue cooking, stirring frequently until the tomatoes are dissolved and the mixture has a saucy consistency.(You may have to add a little water to prevent scorching.)
Mix the lemon juice and tamarind until smooth.
Add into the onion/tomato mixture.
Add the eggplant pulp to the pan; mix thoroughly. Sprinkle with cilantro; serve warm or at room temperature.  

from: Jonathan Kandell
An adaptation of Siri Ved Kaur's recipe for Baarta, northern indian roasted eggplant and tamarind

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