Bengan ka Bhurta Recipe
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Ingredients |
Instructions
Roast
Eggplant in the hot oven till 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 meshed nicely and cook on
medium flame till the water has dried up (stirring continuously
otherwise it will burn). When ready it will come in a ball shape and
will turn brown
It can be
served with rice, chapati or as a salad when cooled.
