Zesty Eggplant And Chickpea Bharta Recipe

About this recipe

A smoky and zesty eggplant mash paired with protein-rich chickpeas, infused with aromatic spices for a delightful dinner experience.

Ingredients

• - Brinjal
• - Baby Tomatoes
• 500 g Onion
• - MF GARLIC CLOVES 100GM
• loose Ginger
• - Tong Garden Cheddar N Jalapeno Chickpeas
• 250g Green Chilli
• 20 g Turmeric Powder
• - Red Chilli
• 100 g Jeera
• 200 ml Mustard Oil
• - Coriander Powder
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Roast the eggplant over an open flame until the skin is charred and the flesh is soft.
2. 2. Allow the eggplant to cool, then peel off the charred skin and mash the flesh in a bowl.
3. 3. Heat mustard oil in a pan and add cumin seeds; let them splutter for 30 seconds.
4. 4. Add finely chopped onions, garlic, ginger, and green chilies; sauté until golden brown.
5. 5. Stir in chopped tomatoes and cook until they are soft and the oil separates.
6. 6. Add turmeric, coriander powder, red chili powder, and salt; mix well to combine the spices.
7. 7. Add the boiled chickpeas to the pan, along with a splash of water, and simmer for 5 minutes.
8. 8. Fold in the mashed eggplant and cook for another 5 minutes, stirring occasionally.
9. 9. Adjust the seasoning and garnish with freshly chopped coriander leaves before serving.