Shefali’s Baigan Burtha

Here’s Shefali’s take on the classic Indian eggplant dish, baigan burtha.  She learned it from her mom, Mrs. Nanavati, so you know it’s good because not only is Mrs. Nanvati a great cook, but the recipes we learn from our parents are often the best.  Just so you know, the baigan burtha is best served with basmati rice or rotli. I am so down with Indian folk!  Alright, so check out the ingredient and the vid below:

(as usual, approx. amounts)

1 large eggplant
1 large onion
1 large tomato (or a few small ones)
1 tablespoon of ginger (grated or finely chopped)
3 – 4 cloves garlic (grated or finely chopped)
1/2 teaspoon of whole mustard seeds
1/2 teaspoon of turmeric
salt to taste,
3-4 dried red chilis (or to taste)
vegetable oil (for sauteeing)
cilantro (chopped)
yogurt (you can throw in half a cup of yogurt while cooking or add it to the baigan burtha when serving)