Baingan Bharta – Mashed brinjal

Baingan ka bharta
Vangyache Bharit
Mashed eggplant
Roasted aubergine

Lots of names and a variety of ways to cook it too. It’s basically fire-roasted and then sauteed with onion & tomato and few spices. There are many ways to cook it. As you move across India the ways of cooking Brinjal also differ. Sharing here the most common way which is widely known in many Indian households and even in restaurants and dhaba’s too.

Brinjal has a very different distinct flavour of its own and when you roast it the taste is enhanced more. The whole process can be done in real coal or wood-fired roasting too where brinjal, onion, tomatoes, chilly everything is fire-roasted or you can just roast brinjal and garlic and rest can be done in a pan.

It’s roasted, It’s smokey, It’s spicy and It’s Indian.

 

Baingan Bharta/ Vangyache Bharit/ Mashhed eggplant/ वांग्याचे-भरित

Brinjals roasted and stir-fried with onions and tomatoes.

  • 3 nos full-size purple brinjals (large, round and purple)
  • 2 nos onions (finely chopped)
  • 3 nos red tomatoes (finely chopped)
  • 2 nos green chilies (finely chopped)
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds/ jeera
  • 8 nos garlic cloves
  • 1/2 tsp red chili powder
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp amchoor powder (optional)
  • salt (to taste)
  • 2 tbsp coriander leaves (finely chopped)
  1. Wash the brinjal/ baingan/ eggplant/ aubergine in water. Pat dry and apply some oil all over it.

  2. Now keep it for roasting on an open flame. you can use a gas roaster plate for this. Keep turning for even roasting on all sides of brinjal.

  3. Once it starts leaving its own skin and you can smell the roasted flavour all over the house it's time to remove brinjals from the flame. Let it cool

  4. Once cooled, peel the skin from the roasted and smoked eggplant. using a fork uniformly chop it in a plate.

  5. Take a pan or kadhai. Add 1.5 tbsp oil. Once the oil heats up add mustard seeds and cumin seeds for tempering.

  6. Add finely chopped onion and finely chopped 5 to 6 medium garlic cloves. Saute till its translucent. Now finely chopped green chili and mix all.

  7. Now add finely chopped tomatoes and mix very well. Saute the mixture till the oil starts separating. Keep on stirring in intervals till it becomes soft, mushy, pulpy and oil starts releasing from the sides.

  8. Now add chilly powder, turmeric powder, coriander powder and mix well.

  9. Add chopped & mashed baingan/ brinjal to the above mix. stir and mix the chopped baingan very well with the onion-tomato masala mixture.

  10. Add salt to taste and cook and stir for another 4-5 minutes.

  11. Baingan bharta is ready. Garnish with coriander leaves and lemon juice.

  12. Serve with hot chapatis, parathas, rotis or even with baatis or baffle.

वांग्याचे भरित or baingan bharta is a spiced and mashed aubergine or eggplant dish. It’s quite popular in the Indian cuisine main course. 

While roasting brinjals you can insert few garlic cloves here and there in the brinjal. Roasted garlic also gives an awesome flavour to the sabji.

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