Tuesday, February 3, 2009

BHARTA

ü bharta
1. aalu ka bharta
2. tomato ka bharta
3. baingan (bihari style) ka bharta
4. teen ratan mixed bharta
5. parwal ka bharta
6. matar ka bharta

bharta is a simple dish prepared by boiling or roasting the vegetable over fire…mashing it up properly and then seasoning it using cooked or uncooked mustard oil, onion, ginger, garlic, green chilly and dried red chilly.


Aloo ka bharta

Boiled Potato – 3 medium
Onion – 1 medium chopped finely
Garlic flakes – 7
Ginger – ½ inch ( finely chopped)
Dhania patta – 1 bunch (finely chopped)
Jeera – ½ tsp
Oil – 2 tsp ( mustard oil preferably)
salt
Dried red chilly – 2

Peel off the boiled potatoes and mash it up. Heat oil, jeera, ginger, garlic in a ladle. When jeera begins to splutter and change colour, put off the flame. Transfer the content of ladle to the mashed potatoes.
Roast the dried red chilly over slow fire. This might smoke, so switch on your kitchen ventilator. Break the roasted dry chilly in the mashed potato. Put salt, onion and 1 tbsp uncooked mustard oil. Add the dhania patta. Mash everything well, leaving no lumps of unmashed potato.
Serve with daal-rice, khichdi, or stuff it inside flour dough to make aaloo ka paratha.













Tomato ka bharta

Tomato – 4
Onion – 1 medium chopped finely
Garlic flakes – 7
Ginger – ½ inch ( finely chopped)
Dhania patta – 1 bunch (finely chopped)
Oil ( mustard oil preferably)- 1 tbsp
salt

Wash the tomato, wipe dry it. Apply little oil on its surface all around and roast it over the flame, till whole of its outer surface turns blackish and flaky.
Peel off the burnt skin of the roasted tomatoes. Add onion, ginger, garlic, dhania patta, salt, and 1 tbsp uncooked mustard oil. Mash everything well, leaving no lumps of unmashed tomato.
Serve with daal-rice, khichdi or stuffed parathas.


Baingan Ka Bharta (Bihari Style)

Baingan ( egg plant) – 1 big size
Onion – 1 medium chopped finely
Garlic flakes – 7
Ginger – ½ inch ( finely chopped)
Dhania patta – 1 bunch (finely chopped)
Oil ( mustard oil preferably)- 1 tbsp
Salt
Pickle masala – 1 tsp ( optional)

Wash the baingan, wipe dry it. Apply little oil on its surface all around and roast it over the flame, turning around on the fire, till whole of its outer surface turns blackish and flaky.
Peel off the burnt skin of the roasted baingan. Add onion, ginger, garlic, dhania patta, salt, and uncooked mustard oil. Mash everything well, leaving no lumps of unmashed baingan. Pickle masala esp. mango or red chilly pickle masala is also added to this bharta to enhance the taste.
Serve with daal-rice, khichdi or stuffed parathas.









Teen Ratan Bharta ( Mixed Bharta Of Potato, Tomato, And Baingan)

Baingan – 1 medium
Boiled potato – 1 medium
Tomato – 2 medium
Onion – 1 medium chopped finely
Garlic flakes – 7
Ginger – ½ inch ( finely chopped)
Dhania patta – 1 bunch (finely chopped)
Oil ( mustard oil preferably)- 2 tbsp
Salt
Pickle masala – 1 tsp ( optional)

Wash the baingan and tomato, wipe dry them. Apply little oil on their surface all around and roast them over the flame, turning around on the fire, till whole of the outer surface turns blackish and flaky.
Peel off the burnt skin of the roasted baingan and tomato. Peel off the skin of boiled potato. Add the three vegetables together. Add onion, ginger, garlic, dhania patta, salt, and uncooked mustard oil. Mash everything well, leaving no lumps. Pickle masala esp. mango or red chilly pickle masala is also added to this bharta to enhance the taste.
Serve with littees ( a bihari favorite preparation), daal-rice, khichdi, stuffed parathas.


Parwal Ka Bharta

Parwal – ½ kg
Onion – 1 medium chopped finely
Garlic flakes – 7
Ginger – ½ inch ( finely chopped)
Dhania patta – 1 bunch (finely chopped)
Oil ( mustard oil preferably)- 2 tbsp
Salt
Pickle masala – 1 tsp ( optional)

Wash the Parwal thoroughly, and scrub it with a knife to lightly remove only the upper hard part of the skin. cut off Parwal’s ends till 5mm. Then wash it again. Boil the parwal in water for 15 minutes or till parwal becomes tender.
Add onion, ginger, garlic, dhania patta, salt, and uncooked mustard oil to the boiled parwal. Mash everything well, leaving no lumps. Pickle masala esp. mango or red chilly pickle masala is also added to this bharta to enhance the taste.
Serve with daal-rice, stuffed parathas.



Matar ka Bharta

Matar (Peas ) – 400 gm.
Oil
Jeera – ½ tsp
Powdered masala:
Haldi powder- 1.5 tsp
Red Chilly powder- 1tsp
Salt – to taste

Put oil in a karaahi. Add jeera, when jeera begins to splutter, add matar. Saute for 2 minutes, then add the powder masalas and salt. Cover the karaahi. Let the matar cook on slow flame for 7 minutes.
Put off the flame and mash the matar nicely using a ladle or bowl or by your palms if you can withstand some heat. The matar bharta is now ready. Serve with rice-daal-aalu ki bhunjia. This bharta can also be stuffed inside flour dough to make matar ka paratha.

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