How to Cook Appetizing Bharta with lefover watered rice (Panta Bhat)

How to Cook Appetizing Bharta with lefover watered rice (Panta Bhat) Delicious, fresh and tasty.

Bharta with lefover watered rice (Panta Bhat). 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.

In my childhood ,My mother use to soak all leftover cooked rice in water overnight and I used to have panta bhat daily in breakfast.

Panta bhat or poitabhat (Bengali: পান্তা ভাত pàntà bhàt; Assamese: পঁইতা ভাত poĩta bhat or পন্তা ভাত ponta bhat) is rice-based dish prepared by soaking rice, generally leftover, in water overnight.

Traditionally served in the morning with salt, onion.

You can have Bharta with lefover watered rice (Panta Bhat) using 12 ingredients and 24 steps. Here is how you cook it.

Ingredients of Bharta with lefover watered rice (Panta Bhat)

1. It’s 150 gram of rice.

2. Prepare 1 of boiled potato.

3. Prepare 50 grams of green peas.

4. It’s 50 grams of chopped beans.

5. Prepare 1 of brinjal.

6. It’s 2 of tomatoes.

7. You need 50 grams of masoor dal.

8. Prepare 2 of onions.

9. You need 3 of dried red chillies.

10. You need 4 of green chillies.

11. It’s to taste of salt.

12. You need 50 ml of mustard oil.

Panta bhat is a simple rice dish prepared by first cooking the rice, rinsing it, and then soaking it in water overnight.

The dish is rich in minerals, and it is believed to have health-beneficial effects.

Because it is usually enjoyed chilled, it is a favorite summer treat, and apart from being a typical.

Breakfast with panta bhat (Watered rice) is a tradition in Bangladesh, especially rural areas.

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

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..

Recently, a study by the nutrition department of Bangladesh Agriculture Research Council (Barc) said Panta Bhaat has more nutrients than cooked rice and thus should be consumed throughout the year.

Pakhala bhat for Odias, panta bhaat for Bengalis, tanajana for Tullus, and chaddannam for Telugus. "The real joy lies in sipping the water at the end.

Fermented rice is flavoured with a dash of mustard oil, salt and green chillies.

So the water gives a burst of various flavours. kettu(panta cf bhandaaram-paattam). karam paNa.

Serve with cooked rice or even better, warmed naan or other flatbread for scooping.