Bengan Ka Bhurta
Course: MainDifficulty: Medium
Servings
3
servingsPrep time
30
minutesCooking time
40
minutesCalories
112
kcalIngredients
0.5 kg. Eggplant (Bengan)
1 tsp. Cumin Seeds (Zeera)
2 Spring Onions
1 tsp. Salt (adjust to taste)
0.5 tsp. Chili (Lal Mirch)-powder
4 tbsp. Vegetable Oil
0.25 tsp Turmeric (Haldi)-powder
4 tbsp. Yogurt
2 Green Chilies – chopped
2 tbsp. Mint (Podina) leaves–chopped
2 tbsp. Tamarind (Imli)-paste OR
1 tbsp. Lemon Juice
0.5 tsp. Sugar
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 and the eggplant pulp meshed nicely .
- 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.
