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 !
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 .
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,
Add 2 tsp red chilly powder,turmeric,garam masala,kala masala and mix. Add mashed brinjal and mix. Add namak and cover with lid to cook on a low flame for 3 mins.Now add the crushed peanuts and coriander and mix. transfer in a serving bowl.
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 garlic favour the brinjal. Goes best with Bajara ka Bhakaris....but rotis are also a good option.
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.
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.
Working professional turned Food Blogger, Harshada Sandhan discovered her passion towards cooking after the birth of her son. The numerous recipes, tried and tested in her kitchen soon found their way on her food blog NamakShamak.com, run by Harshada and her sister Sonali. Mumbai born Harshada is Married into a Maratha Family, and is known for her unique Khandeshi Recipes and Rustic Mumbai Vadvaali Cuisine. She was also featured in online magazines like Salt(Ezine by Food Bloggers Association of India), in editions of Pune and Mumbai Mirror (Times of India). Namakshamak.com and has also won an award for Regional Blog (Awards by the Food Blogger Association of India) in 2016.
Harshada is a self-confessed bakeaholic and enjoys baking treats for her kids and fmaily. She also retails her Baking ,Gourmet Chocolates and Confectionery under “Angel Delicacies”, a venture she started with her friend Sangeeta and Sister Sonali. Angel Delicacies currently operates in Thane and Mumbai and works with individuals and corporates on customised gifting solutions.
Harshada also likes developing fusion recipes with nutritious Indian ingredients in her kitchen.
She’s a kitchen gadget freak, and loves working with modern kitchen tools and gadgets. She’s always on a look out for online websites offering gourmet food ingredients and learning newer kitchen trends. An avid reader, Harshada also loves writing about food and culinary travel. Harshada is currently based in Thane ,Mumbai with her husband and two Sons.
Nostalgia has its way with emotions... when a parent look at their children growing into young adults,its an emotional feeling to think about the childhood, about the journey that brought both the parent and the child at the present That shaped us into what we are....