Burtha
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Burtha is a curry like sauce made with Aubergine or Egg plant or brinjal on special occasion. |
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Preparation Time : 5 mins
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Cooking Time :
15-20 mins
Serves :
5-6
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Ingredients: |
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Aubergine - 1 or Egg plant/Brinjal - 300g
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Tomato - 2
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Onion - 1 small
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Dry red chillies - 1
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Green Chilli - 1
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Garlic - 2 cloves
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Tamarind - ball of 2cm in diameter
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Warm water - 100ml
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Chilli powder - 2 tsp
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Turmeric powder - 1/2 tsp
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Urid dal - 1 tsp (optional)
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Black mustard seeds - 1/2 tsp
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Curry leaves - 1 sprig
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Salt - to taste
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Oil - 3 tblsp
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Method: |
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Chop tomatoes and onions.
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Peel the Garlic.
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Wash and soak the tamarind in warm water for few mins.
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Squeeze out the tamarind pulp, strain and keep this tamarind juice aside.
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Heat a pressure cooker pan and add 2 tablespoon of oil.
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Add onion and garlic and fry for about 2-3 minutes.
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Add tomatoes, G.Chilli and brinjal/egg plant/aubergine and fry for about 2-3 minutes.
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Add turmeric powder, chilli powder, tamarind juice and salt.
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** Let it pressure cook on medium heat upto two whistles. Switch off. Open the lid when the pressure is gone completely.
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Mash them into a sauce.
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Heat a pan and add rest of the oil.
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Season with mustard seeds, urid dal, red chillies and curry leaves.
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Add this seasoning to the mashed sauce.
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Garnish with curry leaves.
** - If the pressure cooker is not available, replace the step 9 above starting with the symbol ** with the following steps and continue to step 10 above.
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Add 350-400ml of water.
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Cover and cook for about 10-12 minutes.
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Open the lid and stir in the middle and check whether there is enough water left.
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If there is not enough water left, add more for the vegetable to be cooked.
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Switch off the pan after checking whether the vegetable is cooked well and soft enough to be mashed.
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Notes: |
Goes well with <a href="/recipes/Lentil-Rice">Lentil Rice</a> and<a href="/recipes/prawn-masala">Prawn masala</a>/<a href="/recipes/Chicken-Shaerwa">Chicken Shaerwa</a>/<a href="/recipes/lamb-masala">Lamb/Mutton Masala</a>. |