Recipes For Healthy Life - By Nisha Gupta

बैंगन का भरता और फुल्का Baingan Bharta is prepared by roasting a whole brinjal until smoky, peeling it and cooking the soft pulp with onion, tomato, ginger, garlic and spices. Preparation time: 15 minutesCooking time: 40 minutesServings: 4 Buy Dinesh Flour Mills Products Used M.P. Wheat Sharbati Atta Yellow Mustard Oil Red Chilli Powder Garam Masala Ingredients For Baingan Bharta 1 large round brinjal 4 garlic cloves 2 tablespoons mustard oil 1 teaspoon jeera 1 large onion, chopped 1 teaspoon grated ginger 1 green chilli, chopped 2 tomatoes, chopped ¼ teaspoon haldi powder ½ teaspoon red chilli powder 1 teaspoon dhaniya powder ¼ teaspoon garam masala Salt to taste Fresh coriander For Phulka 2 cups Dinesh Flour Mills M.P. Wheat Sharbati Atta Approximately ¾ cup water Method Wash and dry the brinjal. Make a few small cuts and insert the garlic cloves. Lightly coat the brinjal with oil. Roast it over a low gas flame, turning regularly, until the skin is charred and the inside is soft. Place it in a covered bowl for 5 minutes. Peel away the burnt skin and mash the pulp. Heat mustard oil in a kadai. Add jeera, onion, ginger and green chilli. Cook until the onion becomes lightly golden. Add tomatoes, haldi, red chilli powder, dhaniya powder and salt. Cook until the tomatoes soften. Add the mashed brinjal and roasted garlic. Cook for 8 to 10 minutes. Add garam masala and coriander. Prepare thin phulkas using the atta and water. Serve the hot bharta with phulkas and sliced onion. Useful Tips Choose a large brinjal that feels light for its size. Check the brinjal carefully after roasting. The brinjal can also be roasted in an oven, although the flavour will differ. Keep the phulkas covered until serving.