Brinjal Bhurta

Kapoor Sanjeev, June 4, 2014

Serving Size: 4 persons


  1. 2 large eggplants
  2. 2 medium onions
  3. 3 tomatoes
  4. 250 g yogurt
  5. 2 tsp chilli powder
  6. 1 tsp turmeric powder
  7. 1 tsp coriander powder
  8. Salt to taste
  9. 1/2 cup oil
  10. 2 tsp ginger garlic paste
  11. 1 tsp garam masala


For Garnishing:

  1. Green chilli, chopped
  2. Green coriander, chopped


Put an eggplant on flame of fire to roast.

After the eggplant turns black and brown remove the skin.

Mash the eggplant. 

Heat oil in a pan. Add finely chopped onions and fry till transparent. Add ginger-garlic paste. Add chopped tomatoes. Stir till oil separates.

Add red chillies, coriander powder, turmeric and salt. Stir and gradually add stirred yoghurt.

Add mashed egg plant and stir.

Allow mix to simmer for 5 minutes.

Garnish with green chillies, green coriander and garam masala powder.

Serve with Chappati.

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