You have likely eaten *Baingan ka Bharta* (roasted eggplant mash) many times, but have you ever tasted a rustic *bharta* made from potatoes and tomatoes roasted directly over an open flame?

Infused with the earthy, aromatic scent reminiscent of a village hearth, this *bharta* is so delicious and piquant that one ends up eating a couple of extra rotis (flatbreads)—even if they weren't hungry to begin with! The best part is that it is incredibly easy to prepare and requires no expensive spices. Let's discover the simple method for making it.

**Ingredients for Potato-Tomato Bharta**
Potatoes: 3-4 (Boiled)
Tomatoes: 3-4 (Red and ripe)
Garlic: 5-6 cloves
Green chilies: 2-3 (To taste)
Onion: 1 large (Finely chopped)
Fresh coriander: A handful (Finely chopped)
Mustard oil: 1 to 2 tablespoons (Raw oil for authentic flavor)
Lemon juice: ½ teaspoon
Salt: To taste

**Method for Preparing Potato-Tomato Bharta**
First, lightly coat the tomatoes, green chilies, and garlic cloves with a little cooking oil. Now, place a wire rack (roasting mesh) over your gas stove burner and roast all these ingredients over a medium flame. Keep turning and roasting them until their outer skins begin to char and turn black. Roasting them directly over the fire imparts a wonderful 'smoky flavor,' which is the true soul of this *bharta*.

Since raw potatoes take a long time to roast over a gas flame and may remain undercooked on the inside, it is best to use boiled potatoes. Roast the boiled potatoes on the wire rack for 2-3 minutes as well—flipping them over occasionally—so that they, too, acquire that distinct roasted aroma and flavor.

Once the roasted ingredients have cooled down slightly, gently peel off the charred black skin from the tomatoes and garlic. Now, place the roasted potatoes, tomatoes, garlic, and green chilies together in a large bowl. Mash them thoroughly using your hands or with the help of a masher. Do not grind this mixture in a blender, as mashing by hand is essential to achieve the authentic texture of the *bharta*.

Next, add finely chopped onions, fresh green coriander, and salt to this prepared mixture. The ultimate secret to making this *bharta* truly exceptional is 'raw mustard oil.' Add 1–2 teaspoons of raw mustard oil and a splash of lemon juice, then mix everything thoroughly.
And there you have it—your spicy, tangy, and smoky Potato-Tomato *Bharta* is now ready to serve. Enjoy it piping hot alongside ghee-brushed rotis, *sattu* parathas, or a simple meal of dal and rice.

PC Social Media