Bhurta - Indian Eggplant

Ingredients

• 2 medium eggplants, cubed
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala powder
• 1 teaspoon red chili powder
• 1 teaspoon fennel seeds
• 1 teaspoon black mustard seeds
• 1 teaspoon ground ginger
• 1 tablespoon tomato paste
• 1/4 cup water
• Salt, to taste
• Fresh cilantro, for garnish

Directions

1. Heat a large skillet over medium heat. Add the oil and garlic and sauté until fragrant, about 1 minute.
2. Add the cumin, coriander, turmeric, garam masala, red chili powder, fennel, black mustard seeds, and ginger. Sauté for 1 minute more.
3. Add the cubed eggplants to the pan and stir to coat in the spices. Cook until the eggplants are tender, about 10 minutes.
4. Add the tomato paste and water and stir to combine. Cook for 5 minutes more.
5. Season with salt, to taste. Serve with fresh cilantro, if desired.

Interesting Facts

• Bhurta is a popular dish in India, Bangladesh, and Pakistan.
• It is often served as part of a larger meal, such as a thali.
• Eggplant is a good source of vitamins A, C, and K.