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We hope you got benefit from reading it, now let’s go back to eggplant crispy bharta recipe. To cook eggplant crispy bharta you need 18 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to cook Eggplant crispy bharta:
- Provide 3 big eggplant peeled and diced
- Take 2 big chopped onions
- Prepare 6 large red tomatoes diced
- Get 2 green chilli
- Use 1 tablespoon salt
- Prepare 1 tablespoon cumin seeds
- Prepare 1 tablespoon cumin powder
- Get 1 tablespoon turmeric
- Prepare 1 tablespoon red chilli powder
- Provide 1 tablespoon coriander powder
- Take 1 tablespoon garam masala
- Take 1 tablespoon chaat masala
- You need Half tablespoon black pepper powder
- Use Few chilli flakes
- Prepare 1 cup boiled peas
- Provide Some chopped ginger
- You need 1 tablespoon curry leaves
- You need 1 tablespoon kasoori methi
Instructions to make Eggplant crispy bharta:
- First put two glass water in the cooker and put peeled eggplant and have two three whistles
- Now for masala, in a heavy base pan add some oil and cumin seeds
- Now add ginger and green chilli
- Now add onion and roast until it looks little golden
- Now add tomatoes and at other side dry roast all the spices together and add it with tomatoes
- Now stir the masala at very low flame for atleast 20 minutes
- Strain the boiled eggplant nad peas and add it to masala.again stir for 15 minutes
- 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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