Bhurta Recipe – Eats Now

Name: Bhurta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplants; 1 medium onion, finely chopped; 2 tablespoons vegetable shortening; 2 medium tomatoes, chopped; ½ teaspoon cumin; 1 teaspoon coriander; ½ cup yogurt; salt and pepper; ½ teaspoon curry powder; ½ teaspoon turmeric

Servings: persons

2 medium eggplants
1 medium onion, finely chopped
2 tablespoons vegetable shortening
2 medium tomatoes, chopped
½ teaspoon cumin
1 teaspoon coriander
½ cup yogurt
salt and pepper
½ teaspoon curry powder
½ teaspoon turmeric

1
Cook unpeeled eggplants in medium (350*) oven for 45 minutes, or until very soft to touch.
2
(You can also wrap in foil and bake at 400* for the same length of time.)
3
Saute onion in shortening until light brown.
4
Add tomatoes, cumin, coriander, and cook until soft.
5
Peel eggplant and chop fine or mash.
6
Add eggplant, yogurt, salt, pepper, curry powder, and turmeric to onion and tomato mixture.
7
Mix well and cook 15-20 minutes, stirring occasionally until moisture is absorbed.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 medium eggplants, 1 medium onion, finely chopped, 2 tablespoons vegetable shortening, 2 medium tomatoes, chopped, and more.

Yes, Bhurta falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bhurta

How did you like this recipe?

Frequently Asked Questions