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Ingredients
| eggplants: 2 |
| onions: 1 (finely chopped) |
| shortening - vegetable: 2 Tbl |
| red tomatoes: 2 (chopped) |
| ground cumin: 1/2 tsp |
| dried cilantro (coriander): 1 tsp |
| whole plain yogurt: 1/2 cup |
| salt |
| black pepper |
| curry powder: 1/2 tsp |
| ground turmeric: 1/2 tsp |
Bhurta
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
75 min -
Servings
2 serving(s)
Tags
- Cook unpeeled eggplants in medium (350*) oven for 45 minutes, or until very soft to touch. (You can also wrap in foil and bake at 400* for the same length of time.) Saute onion in shortening until light brown. Add tomatoes, cumin, coriander, and cook until soft. Peel eggplant and chop fine or mash. Add eggplant, yogurt, salt, pepper, curry powder, and turmeric to onion and tomato mixture. Mix well and cook 15-20 minutes, stirring occasionally until moisture is absorbed.