भरीत पूरी | Bharit Puri | Baingan Bharta

Prep time 5 min	Cooking time 45 min
Cousine / Course Indian Main Course	Servings 4

Ingredients – Bharit / Bharata

Instructions – Bharit / Bharta

Take big brinjal purple/green, puncture it with help of toothpick or any pointy thing
Roast brinjal on flame from all sides and till brinjal gets soften
once roasted brinjal cooled down peel of skin
cut brinjal in small pieces and smashed it with the help of flat side katori by pounding katori all over brinjal, this is traditional way of doing in Khandesh region
Take pan heat on medium roast green chilies with little oil till gets nice burn spot
Turn off heat and cover for 1-2 min to soften chillies
Take porter and pestel, add roasted chillies, garlic, coriander and salt and grind it to corse paste
Take pan heat on medium heat add oil
Add whole/slit peanuts to pan, roast till gets crunchy
Add two thick green chillies cut in to big pieces(optional), fry them nicely
Add earlier made chili-garlic paste, fry it nicely
Add smashed brinjal and salt mix well with everything
cook for 2-3 min
Bharit / Bharta ready

Ingredients – Puri

Making – Poori

Take a mixing bowl add all flour, salt mix everything together,
Add little water at a time and make hard dough.
Cover and set aside for 10-15 min, after 10 min grease palms with hands and rub dough to make it smooth
Make small lemon size rounds, roll a ball flat and make small poori
Drop the poori in hot oil for frying, fry on both sides until golden.
Repeat for remaining portions

How to serve

Tips

While roasting bringal, insert a knife to check if brinjal is ready, knife should enter easily
Smash brinjal well to get smooth texture bharit, this is a traditional way to make bharit
Making chili-garlic paste in mortar gives nice taste, this paste is called Thecha / ठेचा
Adjust chilis as per your spice level