Vangyache Bharit Aka Baigan Bharta Aka Mashed Aubergines
Aubergines aren’t the most likely to be on the menu often. But this one is an all time favorite. Easy to cook and tastes delicious with Curd and Roti (Indian Bread). I did it the Maharashtrian Style
Vangyache Bharit Aka Baigan Bharta Aka Mashed Aubergines
Aubergines aren’t the most likely to be on the menu often. But this one is an all time favorite. Easy to cook and tastes delicious with Curd and Roti (Indian Bread). I did it the Maharashtrian Style
Cooking Instructions
- 1
Pick up the lightest Brinjals since the seeds are lesser. Wash them and pat dry. Brush some Oil on it and roast it on Medium Flame. Keep on rotating. When Brinjals start crushing you need to take them out. Let it cool. And peel of the skin. And then dissect it to remove the seeds. Take the rest in bowl and mash it and Yes remove the tail before you mash them. And some salt and mix it and keep it aside
- 2
Finely chop garlic and chillies put them in grinder add 1tsp of Cumin seeds to it and grind them well.
- 3
Finely chop the onions and tomato. Grind them as well, making a thick pulp.
- 4
Heat Oil in a vessel and mustard seeds and wait till they splutter Then add the chilly garlic mixture to it and stir for five minutes.
- 5
Add red chilly powder, turmeric, Garam Masala and salt and stir for 2 minutes. Then add the onion tomato pulp and stir for 5 minutes until it’s cooked and raw smell of onions lessens.
- 6
You can add 1 tsp of Oil at this point if you want. Now add the mashed Brinjals and stir to 8 to minutes until it’s cooked properly
- 7
Finally garnish with finely chopped Coriander. Serve hot with Roti and Curd. Bon appetite
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