Recipe by usha of dubai, AE
very tasty side dish for chappatis
Hi Usha, your recipe is great. May I suggest making small deep cuts in the brinjal and inserting garlic cloves in two or three places inside, also coat the tomatoes with oil and roast along with the baigan. When it cools peel the blistered skin of the tomatoes and mash along with the brinjal pulp.
k v chandrasekaran
you may also include 1 peeled tomato along with onionin before the baingan is added . At the end add one table spoon of thick curds (yoghurt) and mix well
You can also add green peas to the bharta. Makes it tastier. That is the way most people in North India make it.