Thursday, 31 May 2012

Vangyache Bharith-Khandeshi Style/ Baingan Bharta / Roasted Spicy Brinjal

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...


500 gms of Green Brinjal ( cann use the regular purple ones also)
8-10 cloves of Garlic
1 medium Onion finely chopped
1 small Tomato finely chopped
2 tsp Ginger garlic paste
3 tbsp crushed roasted peanuts
3 tsp red Chilly powder
1/2 tsp Turmeric powder
1 tsp Kala Masala ( its a typcial maratha style masala,popular in nasik and Khandesh region, its optional though,add more garam masala instead)
1 tsp Garam Masala
1 tsp Cumin seeds
2 tsp Mustard seeds
10 curry leaves
1 whole red chilly
Namak Shamak
2 tbsp Oil+ 2 tsp for tempering
Chopped coriander for garnish


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.
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.

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