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Before you jump to Eggplant crispy bharta recipe, you may want to read this short interesting healthy tips about Your Overall Health Can Be Effected By The Foods You Decide To Consume.
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Furthermore when it comes to having a dessert soon after your meals you should think about having various citrus fruits. All of the nutrition in citrus fruit, including vitamin C, are also required for maintaining your health. You may also want to combine a couple of things like orange sections, shredded coconut mixed with a teaspoon of honey.
Following a number of the suggestions above you will see that you can be living a healthier life. Also if you cut out all the refined food that you should not be eating anyway, you may find that you could end up living a longer life.
We hope you got benefit from reading it, now let’s go back to eggplant crispy bharta recipe. You can cook eggplant crispy bharta using 18 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to cook Eggplant crispy bharta:
- Get 3 big eggplant peeled and diced
- Get 2 big chopped onions
- Get 6 large red tomatoes diced
- Provide 2 green chilli
- Prepare 1 tablespoon salt
- Use 1 tablespoon cumin seeds
- You need 1 tablespoon cumin powder
- You need 1 tablespoon turmeric
- Provide 1 tablespoon red chilli powder
- Provide 1 tablespoon coriander powder
- You need 1 tablespoon garam masala
- Take 1 tablespoon chaat masala
- Get Half tablespoon black pepper powder
- You need Few chilli flakes
- Take 1 cup boiled peas
- Use Some chopped ginger
- Provide 1 tablespoon curry leaves
- Provide 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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