Bhurta Recipe

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Ingredients:

Serving

2 medium eggplants
1 medium onion, finely chopped
2 tbsp vegetable shortening
2 medium tomatoes, chopped
1/2 tsp cumin
1 tsp coriander
1/2 cup yogurt
salt and pepper
1/2 tsp curry powder
1/2 tsp turmeric

Directions:

Cook unpeeled eggplants in medium (350*) oven for 45 minutes, or until very soft to touch. (You can also wrap in foil and bake at 400* for the same length of time.) Saute onion in shortening until light brown. Add tomatoes, cumin, coriander, and cook until soft. Peel eggplant and chop fine or mash. Add eggplant, yogurt, salt, pepper, curry powder, and turmeric to onion and tomato mixture. Mix well and cook 15-20 minutes, stirring occasionally until moisture is absorbed.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	13.23 Kcal (55 kJ)
Calories from fat	5.58 Kcal
		% Daily Value*
Total Fat	0.62g	1%
Cholesterol	0.63mg	0%
Sodium	1.99mg	0%
Potassium	65mg	1%
Total Carbs	1.73g	1%
Sugars	1.14g	5%
Dietary Fiber	0.68g	3%
Protein	0.35g	1%
Vitamin C	1.4mg	2%
Calcium	6.3mg	1%

Amount Per 100 g
Calories	44.61 Kcal (187 kJ)
Calories from fat	18.83 Kcal
		% Daily Value*
Total Fat	2.09g	1%
Cholesterol	2.13mg	0%
Sodium	6.7mg	0%
Potassium	219.12mg	1%
Total Carbs	5.82g	1%
Sugars	3.84g	5%
Dietary Fiber	2.31g	3%
Protein	1.19g	1%
Vitamin C	4.6mg	2%
Iron	0.1mg	0%
Calcium	21.4mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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