Time: 10 minutes
Yield: 1 cup Bhurta
Ingredients:1 cup roasted Eggplant, peeled and chopped
1/2 cup finely chopped onion
1 tsp oil, 2 pinches cumin seeds, 1/4 tsp hing
2 green chilies, slit lengthwise
2 to 3 tbsp cilantro, finely chopped
3/4 cup plain yogurt or to taste
salt to taste
Method:
1) Heat oil into a tadka pan. Add cumin seeds and wait till they crackle. Add hing and green chili. Pour it in eggplant.
2) Add chopped onion and salt. Mix well. Add yogurt and cilantro. Mix nicely.
Serve as a side dish
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