Aubergine Vegetable Dish (Bengan Ka Burta) Recipe
- 1 lrg Aubergine
- 5 Tbsp. Vegetable oil, up to 6
- 2 med To large onions
- 2 tsp Garlic, crushed
- 1 tsp Ginger, crushed
- 1 med Sized fresh green chilli, minced finely
- 1/4 tsp Turmeric pwdr
- 1 tsp Coriander pwdr
- 1/2 tsp Cumin pwdr Salt and pepper to taste
- 1/2 can Tomatoes, up to /4, up to
- 1/2 bn Fresh coriander leaves, roughly minced
- Poke the aubergine to make a few small holes in the vegetable.
- Grill under medium heat till skin is black and crisp, and flesh is soft; usually just under an hour.
- Fry onions in oil till just brown.
- Add in crushed ginger and garlic and fresh green chilli.
- Add in all powdered spices plus seasoning - fry for about 5 min over a medium heat.
- Add in the tomatoes - fry for a further 10 min.
- Scoop out the flesh of the aubergine and add in to the pan.
- Stir, cover and cook over low heat till oil begins to separate.
- Uncover, turn up heat and fry (bhuna) till water evaporates.
- Add in fresh coriander leaves, stir in and serve.
aubergine, vegetable oil, onions, garlic, ginger, green chilli, turmeric, cumin, tomatoes, fresh coriander leaves
Taken from cookeatshare.com/recipes/aubergine-vegetable-dish-bengan-ka-burta-71793 (may not work)