Bharta with lefover watered rice (Panta Bhat)
Bharta with lefover watered rice (Panta Bhat)

Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, bharta with lefover watered rice (panta bhat). It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Bharta with lefover watered rice (Panta Bhat) is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Bharta with lefover watered rice (Panta Bhat) is something that I’ve loved my entire life. They’re fine and they look fantastic.

It is a staple food of Odhisha from older generations. Traditionally it served in morning with chilly, salt , onion and other leftover curries.. This traditional Bong/Bengali recipe is made of refrigerated rice/ fermented rice, chopped onion, salt, burnt red chillis, mustard oil and water.

To begin with this recipe, we must first prepare a few ingredients. You can have bharta with lefover watered rice (panta bhat) using 12 ingredients and 24 steps. Here is how you can achieve that.

The ingredients needed to make Bharta with lefover watered rice (Panta Bhat):
  1. Take 150 gram rice
  2. Get 1 boiled potato
  3. Get 50 grams green peas
  4. Prepare 50 grams chopped beans
  5. Prepare 1 brinjal
  6. Prepare 2 tomatoes
  7. Make ready 50 grams masoor dal
  8. Prepare 2 onions
  9. Make ready 3 dried red chillies
  10. Get 4 green chillies
  11. Prepare to taste salt
  12. Make ready 50 ml mustard oil

Traditionally served in the morning with salt, onion. kettu(panta cf bhandaaram-paattam). karam paNa. Baingan Bharta is basically fire roasted eggplant mash cooked with spices. There are different ways of making this bharta [bharta=mash] but this is the most common way and the one you will find in Indian restaurants. It goes well with rice too but I personally just polish off the entire plate with hot rotis.

Steps to make Bharta with lefover watered rice (Panta Bhat):
  1. Soak rice in water for 6-7 hours.
  2. Apply oil on both the tomatoes and brinjal and keep aside
  3. Roast brinjal on high flames until it becomes soft and the skin turns black
  4. Remove from flame.It should look like this.
  5. Follow the same process to roast tomatoes.
  6. Once done keep it aside
  7. Remove the skin of the potato
  8. Now add beans and peas and let it boil.
  9. Now keep the beans and peas aside.
  10. Take a kadhai add 50 grams daal and 150 ml water and boil it nicely.
  11. Roast dry red chillies and chop green chillies.
  12. Once the water dries switch off the flame.
  13. Now slice one onion and chop the other.
  14. Now add chopped onions in dal,add mustard oil,salt and chopped green chillies.
  15. Now mix it nicely.Your daal bharta is ready.
  16. Remove the black skin of brinjal and add salt dry chillies,green chilli,onion and oil and mix it well.
  17. Mix nicely your baigan bharta is ready.
  18. Now remove the skin of tomato add salt,dry red chilli and onion and mix well.
  19. Your tomato bharta is ready.
  20. Now follow the same process add onion,greenchillies,salt and oil and mix well.
  21. Your aloo bharta is ready.
  22. Now mash beans and peas nicely add onion,chillies,onion salt and oil.
  23. Mix well your vegetable bharta is ready.
  24. Now serve panta bhat with all the bhartas you can also serve along with a piece of lemon,green chilli,salt and a piece of onion.You can also serve with any bhajas.

Serve with cooked rice or even better, warmed naan or other flatbread for scooping. This Indian vegetarian eggplant recipe doubles easily if you're serving a crowd or just love leftovers. Panta means 'soaked in water' and bhat means 'boiled rice', hence, this cuisine is made of leftover Also some high-end eateries in the country serve this dish. Panta bhat (Bengali: পান্তা ভাত; Pàntà bhàt) is a lightly fermented rice-based dish consumed in Bangladesh and West Bengal. This dish of leftover rice soaked in water to prevent spoiling, is generally served with salt, onion and chili.

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