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Burta

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

10 min

Ready

30 min
Low Cholesterol, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 large black eggplants
*
1 large onions
minced
Camera
2 medium tomatoes
blanched, sliced
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4 each green chili peppers
minced
* Camera
1 handful cilantro
* Camera
1 teaspoon cumin seeds
ground
Camera
1 dash black pepper
* Camera
1 x salt
to taste
* Camera
1 x chili powder
to taste
* Camera
2 tablespoons ghee (clarified butter)
or oil
Camera

Ingredients

Amount Measure Ingredient Features
2 large black eggplants
*
1 large onions
minced
Camera
2 medium tomatoes
blanched, sliced
Camera
4 each green chili peppers
minced
* Camera
1 handful cilantro
* Camera
5 ml cumin seeds
ground
Camera
1 dash black pepper
* Camera
1 x salt
to taste
* Camera
1 x chili powder
to taste
* Camera
3E+1 ml ghee (clarified butter)
or oil
Camera

Directions

Broil eggplants over gas flame until skin is charred.

Discard peel and mash eggplant to a pulp.

Heat ghee or oil and cook onion and chilies until soft.

Add tomatoes and spices and continue to cook until tomatoes are soft.

Mix in eggplant and cook until mixture is almost dry.

Serve hot garnished with chopped coriander.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 107g (3.8 oz)
Amount per Serving
Calories 10654% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 598mg 25%
Total Carbohydrate 4g 4%
Dietary Fiber 4g 15%
Sugars g
Protein 4g
Vitamin A 17% Vitamin C 97%
Calcium 7% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
 

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