होटल वाले 100 किलो बैंगन का भर्ता कैसे बनाते हैं एक अनोखी रेसिपी

Ingredients

• 2 pieces Eggplant (large) (Fresh, firm, skin tight; each about 600‑700 g)
• 3 tablespoons Vegetable Oil (Can use mustard or sunflower oil)
• 1 teaspoon Cumin Seeds (Whole seeds for tempering)
• 2 medium Onion (Finely chopped)
• 2 pieces Green Chili (Finely chopped; adjust to heat preference)
• ½ cup Green Peas (Fresh or frozen)
• 3 medium Tomato (Finely chopped)
• to taste Salt
• 2‑3 Cloves (whole) (Crushed before adding)
• ¼ teaspoon Turmeric Powder (Optional for color)
• 2 teaspoons Kashmiri Red Chili Powder (Mild, bright red color)
• 1½ teaspoons Coriander Powder
• 1 teaspoon Raw Cumin Powder
• 1 tablespoon Ghee (For tempering; can substitute butter)
• ½ teaspoon Asafoetida (Hing) (Adds depth; use sparingly)
• 8‑10 pieces Garlic Cloves (Chopped)
• ½ inch piece Ginger (Finely chopped)
• 1 teaspoon Red Chili Powder (tempering) (Adds sharp heat in tempering)
• ½ lemon Lemon Juice (Freshly squeezed, add at end)

Instructions

1. Peel and Chop Eggplant

   Peel the two large eggplants, then cut them into rough 2‑cm cubes. Transfer to a bowl of water to prevent discoloration.

   Time: PT5M

2. Prepare Aromatics

   Finely chop onions, green chilies, peas (if using frozen, no need to thaw), and tomatoes. Measure all spices and set aside.

   Time: PT5M

3. Heat Oil and Temper Cumin

   Place the copper handi on medium heat, add 3 Tbsp oil and 1 tsp cumin seeds. Let them sizzle until fragrant and slightly darkened.

   Time: PT1M

   Temperature: Medium heat

4. Sauté Onions, Chilies, and Peas

   Add chopped onions, green chilies, and peas to the handi. Stir‑fry on high flame until onions turn deep brown.

   Time: PT5M

   Temperature: High flame

5. Add Tomatoes and Salt

   Stir in chopped tomatoes and salt to taste. Cook until tomatoes are half softened and release juice.

   Time: PT5M

   Temperature: Medium flame

6. Introduce Whole Spices and Powders

   Add 2‑3 crushed cloves, ¼ tsp turmeric (optional), 2 tsp Kashmiri red chili powder, 1½ tsp coriander powder, and 1 tsp raw cumin powder. Reduce flame to low and cook for 3 minutes until the oil separates.

   Time: PT3M

   Temperature: Low flame

7. Add Eggplant Pieces

   Increase flame slightly and add the soaked eggplant cubes. Stir‑fry for 3 minutes so the pieces coat with the masala.

   Time: PT3M

   Temperature: Medium‑high flame

8. Cover and Cook Eggplant

   Cover the handi with its lid and let the eggplant cook for 12‑15 minutes, stirring every few minutes to prevent sticking.

   Time: PT15M

   Temperature: Medium‑low flame

9. Mash the Cooked Eggplant

   Using a potato masher, mash the softened eggplant together with the peas and tomatoes until a coarse puree forms.

   Time: PT5M

10. Final Sauté of Mashed Bharta

    Cook the mashed mixture uncovered for another 4‑5 minutes, allowing excess moisture to evaporate and flavors to meld.

    Time: PT5M

    Temperature: Medium flame

11. Prepare the Tempering (Tadka)

    In a small pan, heat 1 Tbsp ghee. Add ½ tsp hing, 8‑10 chopped garlic cloves, ½ inch chopped ginger, and 1 tsp red chili powder. Stir briefly and turn off the heat before the spices burn.

    Time: PT3M

    Temperature: Medium heat

12. Combine Tempering with Bharta

    Pour the hot tempering over the bharta, mix well, and cook for an additional 2 minutes to integrate the flavors.

    Time: PT2M

    Temperature: Medium flame

13. Add Smoky Charcoal Flavor

    Place a small piece of hot charcoal in a tiny metal bowl, drizzle a few drops of ghee over it, set the bowl on top of the bharta, cover the handi, and let sit for 45‑60 seconds.

    Time: PT1M

14. Finish with Lemon Juice

    Remove the charcoal bowl, squeeze the juice of half a lemon into the bharta, give a final stir, and serve hot.

    Time: PT1M

Nutrition Facts

Calories

180

Protein

4 g

Carbohydrates

20 g

Fat

8 g

Fiber

6 g