Introduction

Welcome to my kitchen! Today, I’m excited to share a unique and nutritious recipe: Bengali Millet Bharta. Bharta is a traditional Indian dish where vegetables are roasted and mashed, typically flavored with spices. In this recipe, we use millet to create a hearty and flavorful variation. Perfect as a side dish or main course, Bengali Millet Bharta is both comforting and wholesome. Let’s dive into the recipe!

Ingredients

Main Ingredients:

• 1/2 cup foxtail millet (mori dal)
• 1 cup water
• 1 medium-sized eggplant (baingan), washed and pierced with a fork
• 1 large tomato, chopped
• 1 medium onion, finely chopped
• 2-3 green chilies, finely chopped (adjust to taste)
• 2 cloves garlic, minced
• 1/2 inch ginger, grated
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• A pinch of asafoetida (hing)
• Fresh coriander leaves for garnish
• Salt to taste
• 2 tablespoons oil

Instructions

Step 1: Cook the Millet

1. Rinse the foxtail millet under running water until the water runs clear.
2. In a pot, combine the rinsed millet with 1 cup of water.
3. Bring it to a boil, then reduce the heat to low and simmer until the millet is cooked and water is absorbed. This will take about 15-20 minutes. Once cooked, set aside.

Step 2: Roast the Eggplant

1. Preheat the oven to 200°C (400°F) or grill on medium-high heat.
2. Place the washed and pierced eggplant on a baking tray or directly on the grill.
3. Roast the eggplant for 20-25 minutes, turning occasionally, until the skin is charred and the flesh is soft and cooked through.
4. Remove from the oven or grill and let it cool. Once cooled, peel off the skin and mash the flesh using a fork or potato masher. Set aside.

Step 3: Prepare the Bharta

1. Heat oil in a large pan or skillet over medium heat.
2. Add mustard seeds and cumin seeds. Let them splutter.
3. Add chopped onion and sauté until golden brown.
4. Add minced garlic, grated ginger, and chopped green chilies. Sauté for another 1-2 minutes until the raw smell disappears.

Step 4: Add Tomatoes and Spices

1. Add chopped tomatoes to the pan. Cook until tomatoes are soft and mushy, stirring occasionally.
2. Add turmeric powder, red chili powder, and a pinch of asafoetida (hing). Mix well and cook for another minute.

Step 5: Combine Millet and Eggplant

1. Add the cooked millet and mashed roasted eggplant (baingan) to the pan.
2. Mix everything together, ensuring the flavors are well combined.
3. Cook for 2-3 minutes, stirring occasionally, to let the flavors meld together.
4. Season with salt to taste. Adjust spices if needed.

Step 6: Garnish and Serve

1. Garnish Bengali Millet Bharta with freshly chopped coriander leaves.
2. Serve hot as a main course or side dish with chapati, rice, or bread of your choice.

Tips for Success

• Roasting Eggplant: Ensure the eggplant is well-roasted until the skin is charred for a smoky flavor.
• Spice Level: Adjust the amount of green chilies and red chili powder according to your spice tolerance.
• Consistency: The bharta should have a mashed texture with some texture from the millet and vegetables.

Serving Suggestions

Bengali Millet Bharta is traditionally served hot as a side dish or main course. It pairs well with roti, paratha, rice, or even as a filling for sandwiches or wraps.

Conclusion

Bengali Millet Bharta is a delightful blend of roasted eggplant, flavorful spices, and nutritious millet. It’s a comforting dish that brings warmth and satisfaction to any meal. Enjoy making and savoring this delicious Bengali Millet Bharta with your loved ones!

I hope you enjoy preparing this recipe! If you have any questions or need further assistance, feel free to ask. Happy cooking!