|Green chilies||3 , finely chopped|
|Onion||1 , finely chopped|
|Tomatoes||2 , finely chopped|
|Onion seeds||1⁄2 Teaspoon|
|Chopped fresh coriander||2 Tablespoon|
Peel the aubergine, chop roughly and cook in lightly salted boiling water until soft and mushy.
Drain the aubergine well and place in a serving dish.
Mix the chillies, onion and tomatoes into the aubergine.
Heat the oil in a small pan, add the onion seeds and curry leaves and fry for 2-3 minutes, or until they turn a shade darker.
Pour the hot, spiced oil over the aubergine.
add the coriander.
Pour the mixture over the bhurta.