Wednesday, January 11, 2012

SIMPLE PLEASURES- Vangyache Bharit / Baingan bharta /eggplant raita


I am always ready for a hot serving of vangyache bharit with Jowar bhakri. This dish has different versions in different parts of India. This is a dish that I think does not need proper measuring. You can eyeball all the ingredients and no matter how much you put, it will always taste yummy. So add as much or as little per your taste.

You will need-:

Eggplant- big not the small once
Chilies
Ginger
Garlic
Onion
Tomato
Cilantro
Curry leaves
Lemon juice
salt to taste
Mustard seeds
pinch of hing (asafoetida)
Oil.

Here is how to make this yummy Bharit-:

  • Preheat the oven to 550 F or whatever the highest temperature your oven offers.If you have convection oven, then set it up on convection mode. That way you don't have to rotate the eggplant  half way and it will be done in less time.
  • Line a baking tray with an aluminium foil and place the eggplant on it. Keep it for about 20- 25 minutes depending on your oven. Check if it's done by inserting a knife.
  • Next thing is you want to get rid of the skin. To get the skin off easily, just slide the hot eggplant into a brown lunch bag or any paper bag and fold it's opening. Let it cool  and the skin will just peel right off with no extra efforts. Peel all the skin and cut it's stem end.
  • Mash the eggplant with your hands. See picture below.




  • Make a paste of ginger, green chilies and garlic. You can use mixer, or you can use mortar and pestle to make a paste. Keep aside.
  • Add oil into a pan. When it heats up, add Mustard seeds, pinch of asafoetida, curry leaves, turmeric and the ginger garlic chili paste that we kept aside. Saute for few minutes until raw smell of ginger garlic goes away.
  • Add diced onions , saute until they become translucent , add diced tomatoes and saute until they become soft. See picture.

  • Add the mashed eggplant and mix everything well. Season with salt as per taste. Put the lid on for about couple of minutes. Since the eggplant is already cooked, it doesn't need much time after this stage. Vangyache bharit/ baingan bharta / eggplant raita is ready. Sprinkle some chopped cilantro on top, squeeze some lemon juice as well and serve with Jowar bhakri / poli/ any Indian bread.



I am sending this entry to Walk Through Memory Lane Event hosted by Gayathri's cook spot.
Thanks Gayatri for hosting the event.


Enjoy!!

8 comments:

Priya said...

Yum yum, super tempting dish..

Indulge said...

truly a simple pleasure. Happy Bhogi and happy Makar sankrant to you and everyone home.
Love Ash.

Gayathri Kumar said...

That looks absolutely delicious. Thanks for linking...

Manali said...

Thanks Priya, Ashwini and Gayatri!

Amarendra said...

This is my favourite.. First time visitor and happy to follow you!!!

Aarthi said...

First time here..Glad I reached here..Following you right away...This looks delicious.…Totally yummy..Thanks for sharing it dear…Should try it soon…If you have time do check my blog too…

Aarthi
http://www.yummytummyaarthi.com/

Teena Mary said...

ah..delicious recipe!! Your click makes it really tempting!!!

Manali said...

@Amarendra, Aarthi and Teena- Thanks for following me.