Bhurta is a delightful dish typically served with roti and daal or raita. Since it's warming, it's great to have during the fall and winter months. Thoroughly cooking the eggplant neutralizes the toxicity of this nightshade. In Ayurveda, those with Pitta dosha are advised to take caution and avoid eating it during hot weather. However, it's warming property comes very handy during the cold months and, even folks with Pitta can enjoy it in moderation.
- 1 tbsp ghee
- 1 tsp Himalayan pink salt
- 1 tsp QuikCurry™ InstaGold Masala
- 2 tbsp QuikCurry™ Tardka Paste
- 1 cup frozen peas
- 2 ea medium eggplants
Bake eggplants at 400 degrees F for an hour and let cool.
Peel the skins of eggplants in a bowl and mush it up.
Put the eggplant mush in a saucepan with ghee.
Cover the pan and use low-medium heat to simmer for about 10 minutes stirring occasionally.
Add in the cup of frozen peas.
Let simmer for another 10 minutes or until visibly cooked, stirring occasionally.
Bhurta-Mutter is now ready.
Serve with roti, and moong-masoor daal, or raita.
Although I prefer bhurta-mutter with roti and daal, it's also great with pulao or even plain rice. My favorite combination is rice, toor daal, and bhurta.