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Eggplant crispy bharta
Eggplant crispy bharta

Before you jump to Eggplant crispy bharta recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Getting A Healthy Eater

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We hope you got insight from reading it, now let’s go back to eggplant crispy bharta recipe. You can have eggplant crispy bharta using 18 ingredients and 8 steps. Here is how you do it.

The ingredients needed to cook Eggplant crispy bharta:
  1. Take 3 big eggplant peeled and diced
  2. Use 2 big chopped onions
  3. Provide 6 large red tomatoes diced
  4. Get 2 green chilli
  5. You need 1 tablespoon salt
  6. Prepare 1 tablespoon cumin seeds
  7. Provide 1 tablespoon cumin powder
  8. You need 1 tablespoon turmeric
  9. Take 1 tablespoon red chilli powder
  10. Prepare 1 tablespoon coriander powder
  11. Provide 1 tablespoon garam masala
  12. Take 1 tablespoon chaat masala
  13. Use Half tablespoon black pepper powder
  14. Use Few chilli flakes
  15. Use 1 cup boiled peas
  16. Prepare Some chopped ginger
  17. You need 1 tablespoon curry leaves
  18. Provide 1 tablespoon kasoori methi
Steps to make Eggplant crispy bharta:
  1. First put two glass water in the cooker and put peeled eggplant and have two three whistles
  2. Now for masala, in a heavy base pan add some oil and cumin seeds
  3. Now add ginger and green chilli
  4. Now add onion and roast until it looks little golden
  5. Now add tomatoes and at other side dry roast all the spices together and add it with tomatoes
  6. Now stir the masala at very low flame for atleast 20 minutes
  7. Strain the boiled eggplant nad peas and add it to masala.again stir for 15 minutes
  8. Yummy eggplant bharta is ready

Keep turning and cooking until all the skin on the eggplant is charred and the inner flesh looks really soft. Meanwhile, heat oil in a large skillet over medium heat. The dish can be made by roasting the eggplant on a gas burner till the peel is all charred. The original Punjabi Bharta recipe though uses the charred eggplant. Allowed eggplant to cool just for a few minutes and then sliced into quarters (with a sharp knife because eggplant centers were perfectly creamy).

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