Bengan Ka Bhurta

Recipe Ingredients

2		Eggplant (medium)
1 teaspoon	5ml	Zeera
2		Spring onions
2 tablespoons	30ml	Imli water (tamarind water)
		Salt to taste
1/2 teaspoon	2.5ml	Chile powder
2		Oil
1/4 teaspoon	1.3ml	Haldi powder (turmeric)
3 tablespoons	45ml	Yogurt

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.

Source:
The Art of Indian Vegetarian Cooking by Yamuna Devi

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