Vangyache Bharit or Baingan Bharta is prepared in various parts of India quite differently..
This recipe I am writing is very special to a region called Khandesh in Maharashtra. I have grown up seeing this Bharith preparation and the taste makes me nostalgic.
In Jalgaon region of Maharashtra, there are special Bharit Parties arranged on farms whenever families gather together and specially in winter season. Bharit in party is prepared in traditional way by roasting the हिरवे वांगे (green large brinjal) on open air fire. What makes Khandeshi bharit more special is the addition of lots of green chillies and spring onions. Recently I feasted on the bharit prepared by my brother with this special loving touch :) And that concluded on my long time plan to share this recipe here...
1. 2-3 big green brinjals
2. A bunch of spring onion
3. 7-8 cloves of garlic
4. 4-5 green chillies
5. 2-3 tbsp peanuts
6. Salt per taste
7. 4-5 tbsp ground nut oil or refined cooking oil
8. Finely chopped coriander for garnishing
1. Apply a thin coat of oil on the brinjals and roast it directly on gas stove
2. Clean the burnt outer skin from brinjals and mash it completely
3. Finely chop spring onions, greens and the baby onions as well
4. Roast green chillies
5. Grind roasted green chilles and garlic cloves together to fine paste
6. Heat oil in a pan and fry the peanuts and keep aside
7. Add chopped spring onion to the same oil and fry it till 2-3 mins
8. Add green chillies and garlic paste and fry together for few more mins
9. Add fried peanuts, mashed brinjals and salt, mix well
10. Cook for few 3-4 mins more stirring continuously
Garnish with finely chopped coriander and serve hot with Bhakari or chapati
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