Bengan Ka BhurtaCourse: MainDifficulty: Medium
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
- 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.