Recipe for Burta


2 large black eggplants
1 large onion; minced
2 medium tomatoes; blanched & sliced
4 green chilies; minced
1 handful of coriander leaves
1 teaspoon ground cumin seeds
1 dash pepper
1 salt; to taste
1 chili powder; to taste
2 tablespoon ghee or oil


Broil eggplants over gas flame until skin is charred. Discard peel and mash eggplant to a pulp. Heat ghee or oil and cook onion and chilies until soft. Add tomatoes and spices and continue to cook until tomatoes are soft. Mix in eggplant and cook until mixture is almost dry. Serve hot garnished with chopped coriander.

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