Vegetarian

Bengan Ka Bhurta

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Bengan Ka Bhurta

Course: MainDifficulty: Medium
Servings

3

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

112

kcal

Ingredients

  • ½ kg eggplant (Bengan)

  • 1 tsp. cumin seeds (Zeera)

  • 2 spring onions

  • 2 tbs. tamarind (Imli) paste

  • 1 tsp. salt (adjust to taste)

  • ½ tsp. chili (Lal Mirch) powder

  • 4 tbs. oil

  • ¼ tsp. turmeric (Haldi) powder

  • 3-4 tbs. yogurt

  • 2-3 green chilies – chopped

  • 2 tbs. mint (Podina) leaves – chopped

  • 1 tbs. lemon juice

Directions

  • Roast the eggplant in hot oven till 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 meshed nicely and cook on medium flame (stirring continuously otherwise it will burn) till the water has dried up . When ready it will come in a ball shape and will turn light brown.
  • It can be served with rice, chapati or as salad when cooled.

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