This baingan bharta or vangayache bharit with tamarind is a Maharashtrian mashed eggplant recipe.
It is known as chicnch gulache vangyache bharit. Chinch = tamarind, gul = jaggery.
Tamarind is used as a sour agent. 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 tempering:
Serve with chapatti or bhakri (jowar / sorghum flat bread), plain steamed rice or khichadi. This is served at room temperature or cold.
Tips and variations
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