- 1 big or 2 medium eggplants--sliced into rings about 1 cm / 1/2 inch thick
- 3 tbsp vegetable oil
- 1 medium onion- sliced
- 1/2 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp cayenne pepper (adjust to your taste)
- 2 garlic cloves, minced
- 1 tsp minced or grated ginger
- 3 medium tomato – chopped fine
- A handful of chopped coriander leaves
- salt to taste
How to make Bhurta
Note: If you have little time or patience, you can skip the first step and roast/fry/bake the eggplant straight away.However, the salt treatment will draw out the moisture and intensify the eggplant flavor.
Since it is an Indian dish, it goes well with rice or bread (especially roti or naan). However, be adventurous and try other grains like quinoa, couscous or buckwheat as well. They will happily absorb the fragrant, spicy flavors and will give this Indian curry a different texture and a new, exciting taste.