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BAINGAN BHURTA

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1 medium Eggplant (1 pound), freshly baked or broiled

2 green chilies, finely chopped

3 green onions(spring onions with greens)

1 tsp. ground coriander

1 tsp. ground cumin

1/2 tsp. turmeric

1 tsp. garam masala

1"piece ginger, minced

2 large cloves garlic,minced

2/3 cup plain yogurt

2 tblspn ghee

2 tblspn.cilantro leaves, finely chopped

salt to taste

METHOD

Remove the skin and pulp the brinjal. Heat the ghee and fry the onion till translucent. Add the ginger, garlic and green chilies and fry for a minute. Add the chilli, coriander and cumin powders. Add the garam masala , salt and cilantro. Cook for a minute. Add the eggplant pulp, mix and cook for 5-10 minutes. Mix in the beaten yogurt. Serve it hot.

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.BAINGAN BHURTA

.SAMOSAS

.UPMA

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