रूटीन खाने से हो बोर तो बनाए बैंगन भरता जो बैंगन नही खाते वो भी मांग मांग कर खायेंगे

Ingredients

• 2 pieces Eggplant (medium size, about 500 g total; skin will be removed after roasting)
• 4 tbsp Mustard Oil (for roasting and flavor; can substitute with high‑smoke‑point oil)
• 1 piece Green Chili (mild, finely chopped)
• 1 inch Ginger (peeled and finely chopped)
• 1 tsp Kashmiri Red Chili Powder (mild, gives bright red color)
• 1 tsp Coriander Powder
• 1 tbsp Gram Flour (helps bind and adds nutty flavor)
• 1 tsp Cumin Seeds
• 0.25 tsp Ajwain
• 1 tsp Kasuri Methi (dried fenugreek leaves, crushed)
• 0.25 tsp Asafoetida (hing, adds umami)
• 1 tbsp Lemon Juice (freshly squeezed)
• 0.5 tsp Salt (or to taste)
• 0.5 cup Fresh Coriander Leaves (chopped, for garnish and in spice paste)
• 1 cup Water (adjust as needed for consistency)
• 2 pieces Tomato (medium, finely chopped or grated)
• 0.5 tsp Chole Masala
• 0.5 tsp Chat Masala
• 0.25 tsp Amchur Powder (optional, adds tanginess)
• 0.25 tsp Garam Masala
• 1 tsp Ghee or Butter (for final garnish; can use butter if preferred)

Instructions

1. Prepare Eggplants

   Wash the eggplants, pat dry, prick each with a fork and brush the skins with mustard oil.

   Time: PT5M

2. Roast Eggplants

   Place the oiled eggplants on a grill or metal rack over medium flame. Turn frequently and roast until the skin is charred all over, about 12‑15 minutes.

   Time: PT15M

3. Cool and Peel

   Transfer the hot eggplants to a bowl of cold water for a few seconds, then peel off the charred skin. Discard the stems.

   Time: PT3M

4. Mash Eggplant

   Using a masher, mash the peeled eggplant until smooth. Set aside.

   Time: PT3M

5. Make Spice Paste

   Finely chop the green chili and ginger. In a small bowl combine them with Kashmiri red chili powder, coriander powder, gram flour, cumin seeds, asafoetida, lemon juice, and salt. Mix into a thick paste.

   Time: PT5M

6. Smoke the Paste (Optional)

   Place a small piece of hot charcoal in a deep bowl, drizzle a few drops of mustard oil over it, cover with a lid and let the paste sit for 5 minutes to absorb smoky flavor.

   Time: PT5M

7. Temper Spices

   Heat 1 tbsp mustard oil in a heavy‑bottomed pan until it smokes. Add 1 tsp cumin seeds, ¼ tsp ajwain and 1 tsp crushed kasuri methi. Stir for 30 seconds.

   Time: PT3M

   Temperature: medium

8. Cook Spice Paste

   Add the smoked spice paste to the pan. Cook on medium‑low, stirring continuously, until the oil begins to separate from the mixture, about 7 minutes.

   Time: PT7M

   Temperature: medium‑low

9. Add Fresh Coriander and Water

   Stir in half a cup of chopped fresh coriander, then pour in ½ cup water. Mix well.

   Time: PT2M

10. Cook Gram Flour Base

    Increase heat to medium and let the mixture simmer for 3 minutes, ensuring the gram flour cooks through and the oil separates clearly.

    Time: PT3M

    Temperature: medium

11. Add Tomatoes

    Stir in the finely chopped tomatoes and cook, uncovered, on high heat for 5‑6 minutes until the tomatoes break down and the oil separates again.

    Time: PT6M

    Temperature: high

12. Season Further

    Add ½ tsp chole masala, ½ tsp chat masala, ¼ tsp amchur (optional) and ¼ tsp garam masala. Stir and cook for another 2 minutes.

    Time: PT2M

13. Combine Eggplant

    Add the mashed eggplant to the pan, mix thoroughly, and cook on medium heat until the oil rises to the surface and the bharta looks glossy, about 7 minutes.

    Time: PT7M

    Temperature: medium

14. Finish and Garnish

    Turn off the heat, drizzle 1 tsp ghee or butter on top, garnish with remaining chopped coriander and a slice of green chili if desired.

    Time: PT2M

Nutrition Facts

Calories

180

Protein

4 g

Carbohydrates

12 g

Fat

12 g

Fiber

5 g