1 large Eggplant (used for Bharta)
1 cup of coconut milk
1 green chili
1 tbsp of ghee
2-3 green cardamom
1 tsp oil
Salt to taste
1 green chili
1 tbsp of ghee
2-3 green cardamom
1 tsp oil
Salt to taste
Method:
1. Make 7-8 deep cuts in the eggplant and spread oil on the surface evenly. Grill it on the fire till cooked and charred on all sides
2. If grilling in oven, preheat the oven to 200 DegC in convection mode. Bake the eggplant in convection mode for 20 min. Then change to grill mode and bake for another 15 mins. Keep turning the eggplant in between, 2-3 time, so all sides are cooked well.
3. Remove the top of the eggplant and cover it with a vessel so all steam is trapped. Let it cool down for 30 min to an hour. This will help the skin to come off easily.
4. Take off the skin and chop the eggplant. You can remove the big chunks of seeds at this stage.
5. Add chopped green chili, coconut milk and salt and mix well.
6. Temper the Bharta by heating ghee and adding green cardamom. Pour on the mixture and mix well.
7. Serve with bhakri.
1. Make 7-8 deep cuts in the eggplant and spread oil on the surface evenly. Grill it on the fire till cooked and charred on all sides
2. If grilling in oven, preheat the oven to 200 DegC in convection mode. Bake the eggplant in convection mode for 20 min. Then change to grill mode and bake for another 15 mins. Keep turning the eggplant in between, 2-3 time, so all sides are cooked well.
3. Remove the top of the eggplant and cover it with a vessel so all steam is trapped. Let it cool down for 30 min to an hour. This will help the skin to come off easily.
4. Take off the skin and chop the eggplant. You can remove the big chunks of seeds at this stage.
5. Add chopped green chili, coconut milk and salt and mix well.
6. Temper the Bharta by heating ghee and adding green cardamom. Pour on the mixture and mix well.
7. Serve with bhakri.
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