Eggplant Bhutuwa

Serves     4-6


5 cups eggplant, unpeeled and cut into 1-inch pieces
1/4 cup oil
5 small dried whole chilies, like Chile de Arbol, or substitute red chile flakes
1 tsp. cumin seeds
2 cups potatoes, sliced
1 tsp. turmeric
1 tbsp. garlic, minced
1 tbsp. ginger, minced
1 tbsp. fresh red chiles, minced
1 cup broth or water
salt and pepper to taste
1 cup tomatoes, chopped
1 cup green onion, cut into 1-inch pieces
2 tbsp. chopped cilantro for garnish


In a large pot of salted boiling water, blanch eggplant for a couple of minutes and transfer to an ice bath. When the eggplant has chilled, drain the water and lay the cubes out onto a paper towel lined tray to dry.

In non-stick sauté pan or wok, heat oil and fry dried whole chilies and cumin until dark.

Add potato slices and turmeric, stir-fry until potatoes are well-browned and cooked half way.

Add garlic, ginger, and chilies. Mix well to incorporate into the potatoes. Add blanched eggplant, broth and salt and pepper; stir fry for 5 – 7 minutes over medium-low heat until potatoes and eggplant are tender. Add diced tomatoes and green onions just before removing from heat. Garnish with chopped cilantro. Serve hot with basmati rice topped with Roasted Tomato Achar.

Adapted from and photo credit:


Notes and Instructions