Indian Eggplant - Bhurtha Recipe

Name: Indian Eggplant - Bhurtha
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant; 2 tablespoons vegetable oil; 1/2 teaspoon cumin seeds; 1 medium onion, sliced; 1 teaspoon chopped fresh ginger; 1 large tomato - peeled, seeded and diced; 1 clove garlic, minced; 1/2 teaspoon ground turmeric; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/4 teaspoon cayenne pepper; 1/2 teaspoon salt, or to taste; ground black pepper to taste; 1/4 cup chopped fresh cilantro

Servings: persons

1 eggplant
2 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1 medium onion, sliced
1 teaspoon chopped fresh ginger
1 large tomato - peeled, seeded and diced
1 clove garlic, minced
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/2 teaspoon salt, or to taste
ground black pepper to taste
1/4 cup chopped fresh cilantro

1
Preheat the oven's broiler. Rub oil on the outside of the egg plant, or coat with cooking spray. Place under the broiler, and cook until the flesh is soft and the skin is blistering off, about 30 minutes. Turn as needed for even cooking. Cut the eggplant in half lengthwise, and scoop the flesh out of the skin. Discard the skin; chop up the flesh, and set aside.
2
Heat the oil in a large skillet or wok over medium-high heat. Add the cumin seeds, and let them crackle for a few seconds and turn golden brown. Be careful not to burn them. Add the onion, ginger and garlic; cook and stir until tender. I don't let the onions get very brown. Stir in the tomato, and season with turmeric, ground cumin, ground coriander, cayenne pepper, salt and black pepper. Cook and stir for a few minutes.
3
Place the eggplant pieces in the skillet, and cook for 10 to 15 minutes so some of the moisture evaporates. Taste, and adjust seasonings if desired. Garnish with fresh cilantro, and serve.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1 eggplant, 2 tablespoons vegetable oil, 1/2 teaspoon cumin seeds, 1 medium onion, sliced, and more.

Yes, Indian Eggplant - Bhurtha falls under the Vegetarian 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.

Indian Eggplant - Bhurtha

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