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Bengan Ka Bhurta

Cuisine: Indian
Serves: 1 people

Recipe Ingredients

2   Eggplant (medium)
1 teaspoon 5mlZeera
2   Spring onions
2 tablespoons 30mlImli water (tamarind water)
  Salt to taste
1/2 teaspoon 2.5mlChile powder
2   Oil
1/4 teaspoon 1.3mlHaldi powder (turmeric)
3 tablespoons 45mlYogurt

Recipe Instructions

Roast the eggplant in hot oven until the skin gets slightly burnt and shriveled. Put the hot eggplant in a bowl of water and remove the skin.

In a pot add all the ingredients to the eggplant pulp and cook on high flame till the water has dried up stirring constsntly otherwise it will burn. It can be eaten with rice, chapati or cooled and as a salad.

The Art of Indian Vegetarian Cooking by Yamuna Devi


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