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BENGAN
KA BHURTA |
| Ingredients |
2-3 medium-sized eggplant
1 tsp zeera
2 spring onions
2 tbs Imli water
Salt according to taste
1/2 tsp chili powder
2 tbs oil
1/4 tsp haldi powder
2-3 tbs yogurt
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| METHOD |
Roast the eggplant in hot oven til
the skin gets slightly burnt and shriveled.
Put the hot eggplant in a bowl of water and remove
the skin.
In a pot add all the ingredients to the eggplant
pulp and cook on high flame till the water has dried
up stirring constsntly otherwise it will burn.
It can be eaten with rice, chapati or cooled and
as a salad. |
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