Entrees, Sides, Vegetarian

Bengan Ka Bhurta

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Bengan Ka Bhurta

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Course: MainDifficulty: Medium
Servings

3

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

112

kcal

Ingredients

  • 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.

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