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!