Bengan Ka Bhurta

2-3 medium-sized eggplant 
1 tsp zeera 
2 spring onions 
2 tbs Imli water 
1/2 tsp chili powder 
2 tbs oil 
1/4 tsp haldi powder 
2-3 tbs yogurt
Salt to taste 

- Roast the eggplant in hot oven til 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.

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