Burta
Yield
4 servingsPrep
15 minCook
10 minReady
30 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
black eggplants
|
* |
| 1 | large |
onions
minced |
|
| 2 | medium |
tomatoes
blanched, sliced |
|
| 4 | each |
green chili peppers
minced |
*
|
| 1 | handful |
cilantro
|
*
|
| 1 | teaspoon |
cumin seeds
ground |
|
| 1 | dash |
black pepper
|
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
chili powder
to taste |
*
|
| 2 | tablespoons |
ghee (clarified butter)
or oil |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
black eggplants
|
* |
| 1 | large |
onions
minced |
|
| 2 | medium |
tomatoes
blanched, sliced |
|
| 4 | each |
green chili peppers
minced |
*
|
| 1 | handful |
cilantro
|
*
|
| 5 | ml |
cumin seeds
ground |
|
| 1 | dash |
black pepper
|
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
chili powder
to taste |
*
|
| 3E+1 | ml |
ghee (clarified butter)
or oil |
|
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.
