Ingredients:
4 eggplants
1 ladle mustard oil
1 tsp cumin seeds
1 tsp corriander powder.
1/2 cup chopped onion
3-4 chopped garlic cloves.
3 fresh red hot chili
1 cup red tomato puree
salt to taste
1 tsp turmeric powder
1/2 tsp red chili powder
Handfull of fresh coriander leaves.
Method
Smear some oil on the each eggplant and place each of them straight on the burner, at medium flame, allowing the skin to get charred and blackened and turning them so all sides are done.
When cool remove charred skin and mash the soft pulp in bowl with fork
Prick fresh red chilli with fork and roast on burner and with help of kitchen towel remove skin of chilli.
Crush chilies little.
Be carefull in handling
In kadai over low heat, add oil. When smoky hot add garlic. Whe browned add onion n sautee till pink. Add zeera and add egg plants mushy pulp along with crushed fresh roasted red chilli.
Bhuno till oil leaves sides.
Add tomato and all spices.
Again bhuno till fat leaves sides.
Serve with chopped corriander.
Note:-
Never add garam masala to bharta. As this makes it blakish in color.
No comments:
Post a Comment