• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Bengan ka Bhurta

1/2 grm. eggplant (Bengan)
1 tsp. cumin seeds (Zeera)
2 spring onions
2 tbs. tamarind (Imli) paste
1 tsp. salt (according to taste)
1/2 tsp. chili (Lal Mirch) powder
4 tbs. oil
1/2 tsp. turmeric (Haldi) powder
3-4 tbs. yogurt
3-4 green chilies – chopped
2 tbs. mint (Podina) leaves – chopped
1 tbs. lemon juice
Method
In a hot oven roast the eggplant until the skin gets slightly burnt and shrivelled.
Put the hot eggplant in a bowl of water and remove the skin.
In a pot add all the ingredients to the eggplant pulp are meshed nicely. Stirring continually cook on medium heat until the water has dried up. When it is ready it will come into a ball shape and will turn light brown