A Tasty Treat: Bhurto

Getting tired of the standard nastho of nankhati and thepla with your chai? Join Karima Kassam as she teaches us how to make two delicious new treats and a condiment: bhurto, naan and jalepeno chili chutney.

Put on your aprons, and bring out your mixing bowls and rolling pins!

Karima (Valla) Kassam is a healthcare professional with over 30 years of experience, including teaching, institutional management, and systems implementation. Her culinary skills were borne out of necessity – feeding her family! Over the years, she has developed a love for cooking and baking, which she continues to perfect. Her multi-tasking skills allow her to balance life between her profession, her family, and her friends.

Naan:

• 2/3 cup warm milk
• 2/3 cup warm water
• 1 tbsp sugar
• 1 tsp yeast3 cups flour
• 3/4 tsp salt
• 3 tbsp oil

Method:

• Mix the milk, water, sugar, and yeast, and let it sit for 10 minutes.
• Mix the flour and salt, and then add the oil.  
• Knead the dough
• Let it sit for 1 hour.
• After 1 hour, divide into 6 pieces and roll it like a thick rotli.
• Cook on stove top.
• (Optional) Brush lightly with butter once cooked. 

Eggplant Bhurto:

4 medium eggplants

Method:

• Rub eggplants with oil and prick with knife.
• Bake in oven at 400C for 45 mins.
• Cut eggplants in half and scoop out the insides.

Curry:

• 1 medium onion
• 1 medium tomato
• 1/2 tsp turmeric
• 1/2 - 1 tsp dhana jeera powder
• 1 tsp salt
• 1 tsp green chili
• 1-2 tsp garlic/ginger paste
• 2 tsp tomato paste
• Cilantro for garnish

Method:

• Sauté onion then add tomatoes. Cook for about 5 minutes, stirring occasionally.
• Add garlic/ginger, green chili, turmeric, tomato paste and salt.
• Stir and cook for another 1-2 minutes.
• Add the scooped eggplant into this mixture; stir and simmer on low heat for about 10 minutes.
• Garnish with cilantro.

Jalapeno Chilli Chutney:

• Jalapeno peppers
• ¼ tsp turmeric
• ¼ tsp salt
• 1-2 tbsp oil
• ¼ tsp mustard seeds
• Jaipur Achaar masala
• 1 tbsp lemon juice

Method:

• Chop jalapeno peppers - approx. 3mm thick.
• Add tumeric and salt to the peppers, and set aside.
• Heat the oil.
• Add mustard seeds.
• Once oil is heated, added jalapeno peppers and cover.
• After approx. 2 minutes, add Jaipur Achaar masala, and the lemon juice.
• Stir and cover; turn off heat and let it rest for 10 mins.

Serve with naan and bhurto. Enjoy!