Bhurta

This recipe comes from Melting Pot Potluck. It was put together to announce the arrival of a new pastor and his wife. Origin: North India.

• Ready In: 1 hr 25 mins
• Serves: 4
• Yields: 2 eggplants

Ingredients

• 2  medium eggplants
• 1  medium onion, finely chopped
• 2  tablespoons vegetable shortening
• 2  medium tomatoes, chopped
• 1⁄2 teaspoon cumin
• 1  teaspoon  coriander
• 1⁄2 cup yogurt
•  salt and pepper
• 1⁄2 teaspoon curry powder
• 1⁄2 teaspoon turmeric

Directions

1. 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.