Burta

If you’ve ever wondered what makes Indian food so addictive, this dish is a good place to start.

Whole eggplants get charred directly over a gas flame until the skin is black and blistered and the flesh inside turns silky and smoky. That smoky pulp is the soul of burta.

Onions and green chilies soften in ghee, tomatoes break down with cumin and chili powder, and then the mashed eggplant joins the pan. Everything cooks together until the mixture is thick and almost dry.

A shower of fresh cilantro finishes it off. Scoop it up with warm naan or roti.

Pro Tips

• Char the eggplants directly on a gas burner, turning them with tongs until every side is blackened. This is where all the smokiness comes from. An oven broiler works too, but the flavor won’t be quite as intense.
• Let the charred eggplants cool before peeling. The skin slides right off once they’ve rested for a few minutes.
• Cook the mixture until it’s almost dry. Watery burta lacks punch. You want it thick enough to hold its shape on a spoon.
• Use ghee if you can. It adds a nutty richness that oil just can’t replicate in this dish.