Vangyache Bharit - Baigan ka bharta

Baigan bharta(hindi) is vangyache bharit in Marathi. It is made from roasted eggplant (also called as brinjal, baigan(hindi), vangi(marathi), badanekai(kannada).

I like eggplants / brinjals but I do not like to eat eggplant skins. I like this way of cooking eggplant because I do not have to eat the skins. If you are like me, this is a perfect recipe for people like us.

This is a easy eggplant recipe and it is served with breads like chapati, roti, nan, bhakri (jowar or bajra roti). It also goes very well with plain steamed rice.

Go to North Indian Baigan ka Bharta if you are looking for that recipe.

You will find two Baigan ka bharta recipes below.

1. Baigan bharta with curd(yogurt)

2. Baigan bharta with tamarind and jaggery.

I am sure you will like both the variations. For both the recipes we use roasted eggplant

Find here how to roast eggplant on the stove top.

After the eggplant is roasted, remove carefully the blackened skin from the roasted eggplant and mash the flesh with a potato masher or with a fork. Use this mashed eggplant for making the baigan bharta.

1. How to make Baigan Bharta with curd(yogurt)

This is my mother's recipe.

Ingredients for baigan bharta (vangyache bharit) for 2 persons

• Roasted and mashed eggplant - 1 cup
• Finely chopped onion - 1/2 cup
• Garlic(optional) - 1/2 tsp paste or chopped finely.
• Salt - ½ tsp or according to taste
• Fresh plain curd (yogurt) -1/2 cup
• Fresh coriander leaves - 1 tbsp chopped finely.
• Sugar(optional) - a pinch.

Making baigan ka bharta - vangyache bharit

1. Mix all the ingredients in a bowl.
2. Prepare tempering using the following ingredients and the method below.

Ingredients for tempering:

• Vegetable Oil - 1 tsp
• Mustard seeds - 1/4 tsp
• Cumin seeds -1/4 tsp
• Green chili - 1 slit
• Hing (asafetida) 1/4 tsp
• Curry leaves - 5-6

Make tempering:

1. Heat oil in a small pan. Add mustard and cumin seeds.
2. When they stop spluttering, add split green chili, fry for a few seconds.
3. Add hing, curry leaves. Take off fire.

Cool slightly. Add to the eggplant mixture and mix well. Serve with chapatti or bhakri (jowar / sorghum flat bread). This is served cold.

Tips:

1. Add more fresh curd if you like.
2. You can also add dry red chilis instead of green chili.
3. You can use dried stuffed chili (fry them in oil), in this bharta.
4. Add the fresh curd about 15-30 minutes before serving. You can store this bharta in the fridge without adding curd. It will keep for 2-3 days. Just add curd before serving.

Enjoy

2. Baigan ka Bharta with Tamarind and Jaggery.

Chinch Gulache vangyache bharit - Maharashtrian bharit.

This recipe is from the state of Maharashtra and uses tamarind as a sour agent. So this is also refered as chinch gulache vangyache bharit.

The trick is to balance the sourness of the tamarind and the sweetness of the jaggery. This is a easy eggplant recipe and it is served with breads like chapati, roti, nan, bhakri (jowar or bajra roti). You can also have it with plain steamed rice or Khichadi.

For this recipe we use roasted eggplant.

Find here how to roast eggplant on the stove top. After the eggplant is roasted, remove skin from the roasted eggplant and mash the flesh with a potato masher or with a fork or a slotted spoon. Use this mashed eggplant for making the baigan ka bharta.

Chinch Gulache vangyache bharit

Ingredients for baigan bharta (vangyache bharit) for 2-3 persons

• Roasted and mashed eggplant - 1 cup
• Finely chopped onion - 1/2 cup
• Tamarind pulp - 2 tbsp
• Gud - Jaggery (brown sugar) grated / powdered - 1 tbsp
• Garlic(optional) - 1/2 tsp paste or chopped finely.
• Salt - ½ tsp or according to taste
• Fresh coriander leaves - 1 tbsp chopped finely.
• Freshly grated coconut (optional) - 1 tbsp.
• Roasted and powdered til (sesame seeds) or peanuts - 1 tsp powdered

Making baigan bharta (vangyache bharit)

1. Soak tamarind in ½ cup warm water for 15-20 minutes. Mash and take out pulp.
2. Add jaggery in the pulp. Let it dissolve in it.
3. Mix all the ingredients in a bowl.
4. Prepare tempering using the following ingredients and the method below.

Ingredients for tempering:

• Vegetable Oil - 1 tsp
• Mustard seeds - 1/4 tsp
• Cumin seeds -1/4 tsp
• Green chili or red chili - 1 or more according to taste, slit in two
• Hing (asafetida) 1/4 tsp
• Curry leaves - 5-6

Make tempering:

1. Heat oil in a small pan. Add mustard and cumin seeds.
2. When they stop spluttering, add split green/red chili pieces, fry for a few seconds.
3. Add hing, curry leaves. Take off fire.
4. Cool slightly. Add to the eggplant mixture and mix well.

Serve with chapatti or bhakri (jowar / sorghum flat bread), plain steamed rice or khichadi. This is served cold.

Tips:

1. Add more or less tamarind pulp and jaggery according to your taste.
2. You can also add dry red chilis instead of green chili.
3. You can make this bharta in advance as it is served cold. You can store it in the fridge for 2-3 days.

Enjoy

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