Bangan Bhurta


  • 2 medium eggplants, peeled and cut into 1-inch cubes
  • 1 Tbsp. canola oil
  • 1 medium onion, chopped
  • ¼ tsp. ground cayenne pepper
  • 1 tsp. cumin seeds
  • 2 tsp. coriander powder
  • 1 tsp. red chili powder
  • 1 tsp. garam masala powder
  • 2 c. tomatoes, chopped
  • Salt to taste


  1. Preheat oven to 430 degrees. Spray a baking sheet with non-stick cooking spray and place the cubed eggplant on it. Bake about 30 minutes or until tender, stirring occasionally.
  2. While eggplant is baking, heat the oil in a large skillet over medium-low heat. Stir in the onion and sauté until clear. Add the spices and sauté 30–45 seconds.
  3. Add the tomatoes and eggplant. Stir until well combined and continue to cook for about 10 minutes. Salt to taste.
  4. If mixture gets too thick, add a little water. Can be served hot, warm, or at room temperature. Serve with naan bread or papadoms.

Yields: 8 – ½ cup servings

Browse Cook(s): Cinda Sanner Micheff Sisters
Browse Theme(s): Indian Sides Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.