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Baigan Bharta (khandeshi Type)

Baigan Bharta (Khandeshi Type)
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Baigan Bharta (khandeshi Type) Recipe, How To Make Baigan Bharta (khandeshi Type) Recipe

Bhaigan Bharta or Bharit Puri is a specialty dish from Jalgaon in Maharashtra. 9Khandesh) side in Maharstra .

About Recipe

How to make Baigan Bharta (Khandeshi Type)

(1 ratings)
1 reviews so far
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
Baigan Bharta (Khandeshi Type)
Author : Vahchef
Main Ingredient : Brinjals
Servings : 0 persons
Published date : November 24, 2016


Ingredients used in Baigan Bharta (Khandeshi Type)
• Slices of dry coconut - 1/4 cup cup.
• Oil - 1 cup cup.
• Spring onion - 6 numbers.
• Carom seeds - 1 T. S. numbers.
• Garlic - 3-4 big cloves or to test numbers.
• Green chillies to test - 5-6 numbers.
• Big eggplant suitable for bharta - 1 numbers.
• Roasted peanuts - 1/4 Cup cup.
• Cilantro - To test cup.
Method:

1. Wash the eggplant and lightly coat with oil. Roast in oven at nigh heat for half an hour. Let it cool. Remove the skin of the eggplant. 2. Roast the green chillies on fry pan with little oil. 3.Chop Cilantro and spring onion. 3. In a wooden Dhinchik take the green chillies, little chopped cilantro, very little part of spring onion green part and garlic and crush them till the ingredients come together. Now add the roasted eggplant to the mixture and crush it in the Garlic chili mixture. Add salt and mix. Test the mixture for right salt and chili. 4. Heat oil in a pan. When hot add carom seeds, Peanuts and then add slicked coconut. Add chopped spring onion and then add the eggplant mixture . 5. Mix in the eggplant mixture in the fried peanuts, coconut lightly, do not mix too much. Let the eggplant mixture fry in the oil while covered for 3-4 minutes. 6. Finish it of with cilantro and switch off the heat. Bharta is ready. Serve this with steaming hot Puries and buttermilk kadhi.






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vahuser Posted on Sat Jan 21 2012

Very happy the receipe of Bharit (and puri). It bring back lots of ( bharait party) memories back. Thanks for the posting it...

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