Khandeshi Vangyache Bharith/Maharashtrian Baingan Bharta

Khandeshi Vangyache Bharith/Maharashtrian Baingan Bharta

By NamakShamak
  • Serves: 2
  • Prep Time: 10 Minute
  • Cooking: 15 Minute
  • Calories:




I am a big fan of Brinjals and love to cook and eat them in different forms..Be it curries, like stuffed brinjals, or Fritters/Bhajias, or Bhartas…my favourite! And when it comes to a Khandeshi Wangyache Bharith, it sure is a spicy treat! A traditional Bharith is made with the Green Brinjals, unlike the Punjabi Varieties that are made with the Black variety. I love the taste and the texture of these Green Brinjals. I was first introduced to them, post marraige,at nasik. These brinjals originally grew at Jalgaon earlier.Now they are available everywhere.They have less seeds , and a smooth succulent flesh. A typical Bharith in Khandesh is made with roasted brinjals that is pounded with spicy green chillies and garlic. It is the lightly fried in Peanut oil and served. i have tried making more of a Maratha version of Bharith that is popular in Nasik. This spicy bharith is best enjoyed with earthy Bajare ki Bhakari !

Ingredients

Directions

  1. Prick the brinjal and insert 4-5 garlic cloves in it,and apply oil over . Roast the brinjal in medium gas flame , turning occasionally, till it is soft and done. Cool and peel the skin and mash .
  2. Heat oil in a pan and add cumin seeds and 1 tsp mustard seeds,once they splitter , add curry leaves and gingergarlic paste. Add onions and saute till browned. Now add tomatoes and saute for 1 min.(Adding tomatoes are optional, in traditional recipes,
  3. For the tempering , heat oil and add mustard seeds and curry leaves. Add 4 crushed garlic cloves and saute till brown Add whole chilly and put off the gas and add 1 tsp red chilly powder,stir and immediately pour over the bharta. Cover to let the gar

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!







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