Tuesday, June 19, 2007

Vangyacha Bharit/ Baingan Bharta

Vangi/Brinjal/Eggplant/Aubergines.. what ever you call it, was one thing I never liked until I ate Vangyacha Bharit/Baingan Bharta/ Mashed smoked eggplant! Though Maharashtrians love eggplants (vanga –batata being one favourite sabji in marriages), this is probably the only dish that I prepare using eggplants. The difference between other eggplant preparations and bharit is that the eggplants are directly cooked for other sabjis while eggplants are baked first and then mashed and cooked. This is simple once you smoke/bake the eggplants properly. I finally got Maharashtrian Goda Masala from home (through a friend). I tried preparing some but my chotusa mixie didn’t help me much! The recipe asks for 1 tsp Goda Masala. If you don’t have any, replace it by 1 tsp Corriander Powder, 1 tsp Garam Masala and ½ tsp Cumin Powder.

Vangyacha bharit is served as a dry sabji. It is usually not prepared in meals prepared to end/break fasts.(upwaas) I served Vangyacha Bharit and Pithla with bajrichi bhakri.. Both when served with bhakri make the two best Maharashtrian combo meals!

Vangyacha Bharit

What you need:

2 long (preferably thin) Brinjals/Eggplants
1 tsp Mustard Seeds
1 tsp Cumin Seeds
A pinch of Asafoetida
2 Green chillies, chopped
2 cloves Garlic, chopped
1 medium Onion, chopped
1 tsp Red Chilli Powder
1 tsp Goda Masala
½ tsp Turmeric
2-3 tbsp roasted Peanut Powder
2 tbsp Corriander chopped

How to proceed:

1) Apply oil on brinjals and bake/roast it on the gas.
2) Constantly keep rotating it to bake it evenly on all sides.
3) Insert a knife to check if its cooked till center
4) Now keep these baked brinjals in a plate and cover it for 30-40 mins
5) Now you can easily peel off the brinjal skin
6) Remove the skin and the head/cap of brinjal, mash the pulp with hands/masher (alternatively put it blender to mash it evenly) and put it aside. Discard the water that accumulates at sides of the vessel due to covering hot brinjals. Also discard the uncooked part and part with seeds.
7) Heat 1-2 tbsp Oil in a pan, add mustard and cumin seeds and asafeotida.
8) When mustard seeds start spluttering, add chopped chillies, garlic and onion
9) Saute for a min or two and then add chilli powder, goda masala and turmeric
10) Now add mashed brinjal and mix well
11) Cook covered for some time. Add peanut powder and salt as desired
12) Serve hot with phulkas or bhakris.


Asha said...

Aarti,love the Bharta!I love the chutney on the plate too.I usually make Rice rottis.Wondering what comes next!:))

Nupur said...

Looks delicious, Aarti!

Atul Ghate said...

Tondala Pani Sutala. Bharit Pahun..Sahi Ahe..

Anonymous said...

Hi Arti, Superb Vangyacha bharit! You are not not posting any recipes since ages. What happened?