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

1. Poke the aubergine to make a few small holes in the vegetable.
2. Grill under medium heat till skin is black and crisp, and flesh is soft; usually just under an hour.
3. Fry onions in oil till just brown.
4. Add in crushed ginger and garlic and fresh green chilli.
5. Add in all powdered spices plus seasoning - fry for about 5 min over a medium heat.
6. Add in the tomatoes - fry for a further 10 min.
7. Scoop out the flesh of the aubergine and add in to the pan.
8. Stir, cover and cook over low heat till oil begins to separate.
9. Uncover, turn up heat and fry (bhuna) till water evaporates.
10. 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)