Eggplant/Brinjal Bhurta

Name: Eggplant/Brinjal Bhurta
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 Round Eggplant/brinjals; 4 Onions; 4 Tomatoes; 2" piece ginger; 4 Green chilli; 1 bowl peas; 4 tbsp Coriander leaves chopped; to taste Salt; 1/2 tsp cumin seeds; 1/2 tsp Red chilli powder; 1 tsp Garam masala; 1/2 tsp Coriander seeds powder; 4 tbsp Cooking Oil

Aruna Thapar @Arunathapar27

New Delhi

#ga24 #Eggplant #karnataka
Eggplant/Baingun bhurta is prepared by mincing grilled eggplant and mixing it with tomato, onion, herbs and spices. Grilling the eggplant over charcoal or direct fire infuses the dish with a smoky flavour.

Aruna Thapar @Arunathapar27

Saved

Ingredients

30 minutes

4 servings

2Round Eggplant/brinjals
4Onions
4Tomatoes
2" pieceginger
4Green chilli
1 bowlpeas
4 tbsp Coriander leaves chopped
to taste Salt
1/2 tspcumin seeds
1/2 tspRed chilli powder
1 tspGaram masala
1/2 tspCoriander seeds powder
4 tbspCooking Oil

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Steps

30 minutes

1

Wash and oil brinjals and keep on slow flame on a net ladle. Roast till soft.
2

Now remove skin of brinjals and wash it in running water.
3

Cut it horizontally in 4 pieces and remove it's hard seeds from inside. Wash again.
4

Heat cooking oil in a karahi and put cumin seeds and when cumin seeds splutter put finely chopped ginger and onion and fry till onions turn translucent. Now add fresh peas and mix.
5

Meanwhile make tomato puree by grating the tomatoes and remove skin of tomatoes. Add tomato puree in karahi and stir.
6

Add salt, red chilli powder and coriander seeds powder and mix. Add soit green chilli. Now put grilled eggplant in onion ginger karahi and cover it with a lid and cook for 10 minutes on low flame..
7

Stir and cook on low flame for 5 minutes.
8

Switch off the flame and transfer it to serving bowl. Garnish it with coriander leaves.
9

Serve hot with chapati.