BENGAN BARTHA

Bake an eggplant in an oven 400 deg C for 30 to 40 minutes till
it’s cooked right through and no hard portions remain. It should
be cooked to the core. The eggplant should be turned a few times
so it cooks evenly on each side and the skin does not blister.
When it’s done it’ll shrivel up a bit.

Bake 3 large tomatoes for 20 minutes at 350 deg C. till they cook
right through.

In a deep pan heat a little mustard oil. Drop in a table spoonful
of minced garlic and a table spoonful of minced ginger. Add a few
thinly diced hot green chillies. Stir for a minute or so till the
mix is lightly browned. Now add in the cooked eggplant and tomatoes.
Using a spatula crush the eggplant and tomatoes very well till they
mix thoroughly. Simmer on low for 10 minutes. Add salt to your
liking and add some chopped green coriander to the dish and stir.

The dish is ready to eat. It’s eaten with Daal and Rice but I just
eat it with hot rice.

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