This is a different style of bharit. This is more common in the Nagpur region, where my father's family came from. It's my personal favourite style.
1 large eggplant roasted and peeled
1 medium onion finely chopped
4-5 garlic cloves chopped or through a garlic press.
Salt
1 tsp chili powder
1/4 tsp turmeric
4 TBS oil
1/4 tsp mustard seeds
Coriander leaves chopped
4 aamsool or kokum
1 TBS jaggery
Roast the eggplant as mentioned in the previous recipe. Heat oil in a wok, add the mustard seeds and let them sputter. Add turmeric and the chopped garlic cloves. Fry till the garlic starts to change color. Add the onion and saute for about 3 minutes. Add the minced eggplant, salt, chili powder and jaggery. Cover and let it steam for 3 or 4 minutes. Then saute it till you see it all blend together. Add the aamsool and coriander leaves, give it a stir and take off the heat.
The rice bhakri is perfect with this bharit.
No comments:
Post a Comment