Baingan Bharta - Vangyache bharit
with Tamarind

Maharashtrian Chinch gulache vangyache bharit

This baingan bharta or vangayache bharit with tamarind is a Maharashtrian mashed eggplant bharta recipe.

It is known as chicnch gulache vangyache bharit. Chinch = tamarind, gul = jaggery in Marathi language.

Tamarind is used as a souring 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 flat breads like chapati, roti, nan, bhakri (jowar or bajra roti).

You can also have it with plain steamed plain rice or mung dal 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

How to make baingan ka bhurta - vangyache bharit with Tamarind + Jaggery.

Main ingredients for Vangyache bharit

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

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

Optional Ingredients

  • Finely chopped onion - 1/2 cup
  • Freshly grated coconut - 1 tbsp.
  • Garlic - 1/2 tsp paste or chopped finely.

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

Step by step instructions for making  baingan bharta - vangyache chinch gulache bharit - eggplant bharta

Preparing bhurta

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

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.
  4. If adding onion and garlic, add them now and fry for 2-3 minutes.
  5. Take off fire.
  6. Cool slightly.
  7. 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 at room temperature or cold.


Tips and variations

  • Add more or less tamarind pulp and jaggery according to your taste.
  • You can also add dry red chilies instead of green chili.
  • You can make this bharta in advance as it is served at room temperature or cold.
  • You can store it in the fridge for 2-3 days.
  • If adding onions and garlic, you may add them raw. If you do not like to add them raw, add them to the tempering after it is done and fry for a few minutes. Cool and then add the other ingredients.

You might like these

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

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