Bhurta

Name: Bhurta
Ingredients: 2 medium eggplants; 1 medium onion, finely chopped; 2 tablespoons vegetable shortening; 2 medium tomatoes, chopped; 12 teaspoon cumin; 1 teaspoon coriander; 12 cup yogurt; salt and pepper; 12 teaspoon curry powder; 12 teaspoon turmeric

10 ingredients

7 steps

Ingredients

2 medium eggplants
1 medium onion, finely chopped
2 tablespoons vegetable shortening
2 medium tomatoes, chopped
12 teaspoon cumin
1 teaspoon coriander
12 cup yogurt
salt and pepper
12 teaspoon curry powder
12 teaspoon turmeric

Directions

1

Cook unpeeled eggplants in medium (350*) oven for 45 minutes, or until very soft to touch.
2

(You can also wrap in foil and bake at 400* for the same length of time.)
3

Saute onion in shortening until light brown.
4

Add tomatoes, cumin, coriander, and cook until soft.
5

Peel eggplant and chop fine or mash.
6

Add eggplant, yogurt, salt, pepper, curry powder, and turmeric to onion and tomato mixture.
7

Mix well and cook 15-20 minutes, stirring occasionally until moisture is absorbed.