Name: Traditional punjabi roasted Bangan ka bhartha recipe by Pallavi Nayyar at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Eggplant 1 kg; Onion 4 chopped finely; Garlic 2 tablespoon chopped; Ginger 2 tablespoon chopped; Green chillies 2 chopped or to taste; Tomatoes 4 chopped finely; Cumin seeds 1 teaspoon; Salt 1+ 1/2 teaspoon or to taste; Red chili powder 1 teaspoon; Turmeric powder 1/2 teaspoon; Garam masala 1/2 teaspoon; Mustard oil 3 tablespoon; Coriander leaves 2 tablespoon chopped

ABOUT Traditional punjabi roasted Bangan ka bhartha RECIPE

It has a very unique smoky flavour infused in it. Everyone like it. Eggplant consists magnesium, potassium, phosphorus and rich in fibre. It provides multi benefits to your health.

Ingredients Serving: 4

Eggplant 1 kg
Onion 4 chopped finely
Garlic 2 tablespoon chopped
Ginger 2 tablespoon chopped
Green chillies 2 chopped or to taste
Tomatoes 4 chopped finely
Cumin seeds 1 teaspoon
Salt 1+ 1/2 teaspoon or to taste
Red chili powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Garam masala 1/2 teaspoon
Mustard oil 3 tablespoon
Coriander leaves 2 tablespoon chopped

Instructions

Wash and dry the eggplant. And pork it with the help of fork.
After this grease it with oil .
Now put it on flame one by one. Till it is done.
Roast from every side . Remove from flame when it is roasted from every side.
Now set aside for cool down and after peel it and cut into small pieces.
Mash it properly. I remove seeds from it. If you want to do this you can or not.
Now heat a pan and add oil. When it is hot add garlic, and cumin seeds.cook for 1 minute and add Chopped onion, ginger.
Cook till it becomes golden and add Chopped tomatoes. Cook till it leaves oil.
Now add green chillies, salt, red chili powder , turmeric powder, and garam masala. Stir constantly for 2 mintues.
Now add mashed eggplant and mix well.
Cook for 10 mintues on medium flame. Stir constantly to save it from burning. add chopped coriander leaves. Mix well.
Your roasted bhartha is ready to serve. Serve it with chapati or parantha.

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