Roasted and mashed eggplant is a popular dish originally from India (called Bharta in Hindi). Eggplant is a nutritious and low glycemic vegetable with fiber and plenty of nutrients. It’s one of my favorite dishes as it’s not only healthy but also super tastyπŸ˜‹ Just like everyone else, I’m also in the self-isolation mode.. so why not make it Self Discovery mode πŸ™‚ I’m listing down the step by step guide of making Bharta:
STEP 1 :Wash and dry eggplant. Now put it for roasting, I’m roasting it on the gas burner but you can roast in on an electric plate or oven (grill for 15-20 min on 180 degrees).Keep on rotating it so that it’s cooked evenly.

STEP 2: Transfer the roasted eggplant on a clean plate.

STEP 3: Scrap the skin of roasted eggplant with a knife, it won’t take a long time as the skin would already be flaky.

STEP 4:In akadhai, takesome oil, add cumin seeds and chopped onions and Sautee them.

STEP 5:Chop 1 big tomato with 2 cloves of garlic and some ginger.

STEP 6 :Add these chopped tomatoes garlic and ginger to the onions and cook for another 5 mins.

STEP 7:Add 1 small cup of frozen or fresh peas to thekadhaiand cook for some more time.

STEP 8 :You can add 3-4 tsp of canned tomatoes to add some taste and color.

STEP 9 :Add the roasted and peeled eggplant to the kadhai and then add salt to taste.

STEP 10 :Add masalas now, I have taken 1 tsp each of the turmeric,garam masala, coriander powder, kasuri methi and red chili.

STEP 11:Cover the kadhai and let it cook for another 5 mins.

STEP 12:Yummy Bharta is now ready.. serve it in a small bowl and add a tsp of ghee for nutrition and taste.

STEP 13:Enjoy the Bharta either with chapati, rice or naan. I like eating it with fresh homemade yogurt, mint chutney and chappati.

I hope you like the Bharta recipe if you would like to know the MINT CHUTNEY & YOGURT recipe let me know πŸ™‚
Enjoy !!