Vangyache Bharith / Baingan Bharta / Roasted Spicy Brinjal

Vangyache Bharith / Baingan Bharta / Roasted Spicy Brinjal

By NamakShamak
  • Serves:
  • Prep Time:
  • Cooking:
  • Calories:




Ok ok….. the name sounds exotic…..but its our very own Baingan Bharata …. but with a twist…. I m sure this recipe will silence all those who call baingan as a be-gun veggie. I m quiet a fan of brinjal and love it in all its avatars! I especially love the taste and texture of the green brinjals…Actually i was first introduced to them, post marraige,at nasik. These brinjals originally grew at jalgaon earlier.Now they are available everywhere. These brinjals have less seeds,soft and less fibry flesh… So lets begin…

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.
  3. 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.
  4. 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.
  5. Cover to let the garlic favour the brinjal. Goes best with Bajara ka Bhakaris....but rotis are also a good option.

You may also like


Send Your Feedback

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!







@namakshamak