Saturday, 20 January 2007

Bhurtho - Smokey Aubergine (Eggplant) Dip

Ingredients
4 large aubergines
1 tbspn oil
3 garlic cloves; minced
3 green chillies; minced
6 stalks coriander
4 tomatoes; blanched, peeled, and chopped
1 medium onion.


Method
Wash the aubergines, make some slits on them and put them in a moderate hot oven (180 C) for 45 minutes.
Peel and mash the aubergines
Fry the onions in a large pan until golden brown, add the tomatoes fry for 5 minutes, add the garlic, chillies and the mashed aubergines and coriander. Mix well and cook for a few minutes


Infuse with charcoal smoke, by making a dip in the mashed aubergines, and placing a piece of foil with a burning piece of charcoal. Add a little oil to the charcoal and cover immediatly, this will allow the smoke to be absorbed into the aubergine.



Serve with hot chapatis or Lasan Ladu



2 comments:

TRS said...

ekdam mast lage che...Great recipe. Bhurthu is a fav. of mine!

Trupti

Saju said...

Thanks Trupti!

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