Cook Tomato Eggplant Bharta in a cooker without water








No need to peel tomato-eggplant. Grind everything, including the peel. Heat a spoonful of oil in a pan and stir in garlic, ginger, green chillies

Bharta tastes great on a winter night. Especially if there is fresh jhola gur, bharta with bread, nothing else is needed. This bharta has a special practice in East Bengal


Many things are filled. Everything from pulses, eggs to garlic can be cooked in the form of bharta. But the most popular is the tomato-eggplant filling





Many people make bharta in many different ways. Today there is a novel method. If you make bharta according to this recipe, it will be as easy to make as it is good to eat


Cut the eggplant into large pieces. Keep the tomatoes whole. Take a total of two eggplants and four tomatoes. Now add tomato, brinjal under pressure. Add two green chillies, spread one spoon of mustard oil


Cover and cook on medium flame for 3 cts. Turn off the gas and let the cooker cool down. The water that comes out of this tomato-eggplant will boil, break it well with a sleeve


No need to peel tomato-eggplant. Grind everything, including the peel. Heat a spoonful of oil in a pan and stir in garlic, ginger, green chillies


Now add chopped onions and stir a little again. Do not fry too red. Now mix half spoon of turmeric powder, chilli powder, salt and stir the spices and add the eggplant tomato mixture.


All must be taken very well. Drain uncovered. Mix everything occasionally with a sleeve. Saute like this for 3-4 minutes. Now add half a spoon of pavhaji masala in it, it increases the taste of the bharta a lot. Mix coriander leaves before lowering, it will be good to eat