Bengan Ka Bhurta

Course : Curry
Serves: 1
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2 medium eggplant
1 teaspoon zeera
2 bunch spring onions
2 tablespoons imli water (tamarind water)
1 teaspoon salt to taste
1/2 teaspoon chile powder
2 tablespoons oil
1/4 teaspoon haldi powder (turmeric)
3 tablespoons yogurt

Preparation / Directions:

Roast the eggplant in hot oven until 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 and cook on high flame till the water has dried up stirring constsntly otherwise it will burn. It can be eaten with rice, chapati or cooled and as a salad.

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