Burtha

• Aubergine - 1 or Egg plant/Brinjal - 300g
• Tomato - 2
• Onion - 1 small
• Dry red chillies - 1
• Green Chilli - 1
• Garlic - 2 cloves
• Tamarind - ball of 2cm in diameter
• Warm water - 100ml
• Chilli powder - 2 tsp
• Turmeric powder - 1/2 tsp
• Urid dal - 1 tsp (optional)
• Black mustard seeds - 1/2 tsp
• Curry leaves - 1 sprig
• Salt - to taste
• Oil - 3 tblsp

1. Chop tomatoes and onions.
2. Peel the Garlic.
3. Wash and soak the tamarind in warm water for few mins.
4. Squeeze out the tamarind pulp, strain and keep this tamarind juice aside.
5. Heat a pressure cooker pan and add 2 tablespoon of oil.
6. Add onion and garlic and fry for about 2-3 minutes.
7. Add tomatoes, G.Chilli and brinjal/egg plant/aubergine and fry for about 2-3 minutes.
8. Add turmeric powder, chilli powder, tamarind juice and salt.
9. ** Let it pressure cook on medium heat upto two whistles. Switch off. Open the lid when the pressure is gone completely.
10. Mash them into a sauce.
11. Heat a pan and add rest of the oil.
12. Season with mustard seeds, urid dal, red chillies and curry leaves.
13. Add this seasoning to the mashed sauce.
14. Garnish with curry leaves.

1. Add 350-400ml of water.
2. Cover and cook for about 10-12 minutes.
3. Open the lid and stir in the middle and check whether there is enough water left.
4. If there is not enough water left, add more for the vegetable to be cooked.
5. Switch off the pan after checking whether the vegetable is cooked well and soft enough to be mashed.

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