Baigan Bharta Recipe - Vangyache Bharit with curd/yogurt

Roasted Eggplant recipe - Baigan bhurta

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.

1. Baigan bharta with curd(yogurt) - scroll to find below.

2. Go to Baingan 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)

Main ingredients for baingan bharta - mashed eggplant

purple eggplant - brinjal - baingan - vangi
yogurt - Curd - Dahi
onion - pyaj- kanda

This is my mother's recipe.

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

  • 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.

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

Making baigan ka bharta - vangyache bharit

  • Mix all the bharta ingredients in a bowl.
  • Prepare tempering using the ingredients given above and the method below.

Step by step instructions for making keyword

Make tempering:

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

Serve with chapatti or bhakri (jowar / sorghum flat bread). This is served at room temperature.

Tips:

  • Add more fresh curd if you like.
  • You can also add dry red chilis instead of green chili.
  • You can use dried stuffed chili - methi mirchi (fry them in oil), in this bharta.
  • 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

Related Pages to visit:

Roasted - Mashed Eggplant - Roasted eggplant bharta, maharashtrian style.

Baigan ka Bharta - North Indian bharta recipe

Eggplant curry - Mixed curry with vegetables

Avial - South indian recipe, a vegetable stew from Kerala

Spinach Dal - A Palak (spinach) and lentils recipe

Curry recipes

Lentil recipes

Bread recipes

Rice Recipes



Go to Eggplant RecipesPage from Baigan Bharta

Go to Vegetable Recipes

Go to Vegetarian Recipes Homepage from Baigan Bharta



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