Branjol puree (28.11.06)

Ingredients:

2 medium branjols
2 Tbsp oil
2 medium onions, chopped

Spices:
1 tsp ground coriander
1 tsp ground cumin
¼ tsp chilli powder, optional
1 large ripe tomato, chopped
3 Tbsp finely chopped coriander
3 spring onions finely chopped
Salt to taste
¼ tsp garam masala

Method:

Roast branjol over gas flame, or hot coals or under griller
Until the skin thoroughly blackens all over the brajol itself is soft to the touch
When cool enough to handle remove in a heavy sauce pan heat oil & fry the onion until lightly browned. Add ground spices & stir a few seconds than add tomato, branjol , fresh coriander, spring onions & salt. Cover & cook on low heat until liquid evaporates & it becomes a puree thick enough to scoop up with pieces of chapatti
Add garam masala & simmer, uncovered for a few min longer.
Serve hot / cold as an accompaniment to chapattis, parathas / rice.

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