Eggplant Bhurta

2 pounds eggplant
2 medium onions minced
2 teaspoons oil
1 teaspoon coriander powder
1 teaspoon cumin powder
3/4 teaspoon cayenne powder
1 cup fresh chopped tomato
1 teaspoon salt
6 spring onions chopped fine
1/2 teaspoon garam masala
6 teaspoons fresh coriander, chopped fine

Broil eggplant for 3 minutes on each side in oven. Eggplant must be soft. If needed broil longer. Cool. Cut off the stem and discard. Peel burnt skin and chop flesh into pieces. Save any cooking juices.

Heat 2 teaspoons oil in pan and fry the onions until they are soft. Add the coriander, cumin and cayenne powders and fry for 2 minutes.

Now add the tomatoes and cook till soft.

Add the chopped eggplant and green onions together with any liquid from the eggplant. On medium heat, cook in an uncovered pan so that the liquid evaporates.

Add the garam masala and turn off the heat.

Add the chopped coriander when cool.

Serve with toasted pita wedges, or with nacho chips. Can also be served as a vegetable with flour tortillas, bread or rice.




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