Vangyachi Bharit / Baingan Bharta from Maharashtra

Name: Vangyachi Bharit / Baingan Bharta from Maharashtra
Total time: 600 s
Yield: 4 people
Cuisine: Indian
Ingredients: 1 Large Brinjal, Eggplant Should yield 1 Cup of Pulp after; Roasting; 3/4 Cup Finely Chopped Onion; 2/3 Cup Finely Chopped Tomato; 1 tsp Finely Chopped Green Chilli; 1/2 tsp Mustard Seeds, Rai; 1/2 tsp Cumin, Jeera; 1 tsp Finely Chopped Garlic; 1/2 tsp Red Chilli Powder; 1/4 tsp Turmeric; 2 tbsp Oil; 1 Large Pinch Asafoetida, Hing; 2 tbsp Finely Chopped Coriander Leaves; To Taste Salt

Sakshi Nillawar @nillawarart9

#NVM #maharashtrian #cookpadindia

Vangyachi Bharit is Maharashtrian Style Baingan Bharta made with roasted eggplant, tomatoes and onions. It is a great accompaniment for rotis and bhakri.

#NVM #maharashtrian #cookpadindia

Vangyachi Bharit is Maharashtrian Style Baingan Bharta made with roasted eggplant, tomatoes and onions. It is a great accompaniment for rotis and bhakri.

Sakshi Nillawar @nillawarart9

#NVM #maharashtrian #cookpadindia

Vangyachi Bharit is Maharashtrian Style Baingan Bharta made with roasted eggplant, tomatoes and onions. It is a great accompaniment for rotis and bhakri.

#NVM #maharashtrian #cookpadindia

Vangyachi Bharit is Maharashtrian Style Baingan Bharta made with roasted eggplant, tomatoes and onions. It is a great accompaniment for rotis and bhakri.

Saved

Ingredients

10 minutes

4 people

1Large Brinjal, Eggplant Should yield 1 Cup of Pulp after
Roasting
3/4 CupFinely Chopped Onion
2/3 CupFinely Chopped Tomato
1 tspFinely Chopped Green Chilli
1/2 tspMustard Seeds, Rai
1/2 tspCumin, Jeera
1 tspFinely Chopped Garlic
1/2 tspRed Chilli Powder
1/4 tspTurmeric
2 tbspOil
1Large Pinch Asafoetida, Hing
2 tbspFinely Chopped Coriander Leaves
To Taste Salt

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Steps

10 minutes

1

Roasting the Brinjal
Rub a few drops of oil onto the brinjal.
Roast the brinjal over a medium flame.
Roast the brinjal till all the skin is burnt and the brinjal collapses a bit.
Rotate the brinjal every few minutes so that it is evenly roasted.
2

Take the roasted brinjal off the flame and let it cool for about 10 mins.
Peel the skin off the brinjal.
Using a heavy ladle and mash the roasted brinjal a bit so that it is a coarse pulp.
Add salt and mix well.
Set aside.
3

Making the Vangyachi Bharit
Heat the oil.
Add the garlic and stir-fry till the garlic starts to change colour.
Add the mustard seeds and wait till they splutter.
Add the cumin seeds and green chillies.
Stir-fry for a few seconds.
Add the asafoetida and onion.
4

Stir-fry till the onion is translucent.
Add the tomato pieces.
Stir-fry till the tomato is well-stewed.
Add the turmeric and red chilli powder, and mix well
Add the roasted brinjal pulp and mix well.
Turn off the flame.
Garnish with finely chopped fresh coriander leaves.
Serve with Bhakri and salad

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Sakshi Nillawar @nillawarart9

on July 27, 2022 05:21

Hii friendsMy name is sakshi ...I am From Maharashtra india ...I am vegetarian 👩‍🍳👩‍🍳I love kitchen cooking ... ❣️❣️Nice to meet u all my dear foodie .. I just fellow everyone in this Cookpad and Instagram !!