Baigan ka bharta (hindi) is basically a North Indian recipe but is made everywhere now. I like this way of cooking eggplant because I do not like to eat eggplant skin.
It is made from roasted eggplant (also called as brinjal, baingan / baigan (hindi), vangi(marathi), badnekai(Kannada), Katrikai(Tamil).
Mother always made Baingan bharta with curd (yogurt), which I love.
There is also another recipe from Maharashtra which is called 'chinch gulache vangyache bharit' in marathi. Try those recipes too.
You will like them if you like brinjal / eggplant. This is a easy eggplant recipe and it is served with breads like chapati, roti, nan, bhakri (jowar or bajra roti).
After the eggplant is roasted, remove 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 recipe given below.
Ingredients for baigan ka bharta for 2-3 servings
Ingredients for tempering:
Step by step instructions for making baigan ka bharta
This is served hot or at room temperature.
Tips and variations
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