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Smoked Banjaran Baingan Bartha

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Smoked Banjaran Baingan Bartha Recipe, How To Make Smoked Banjaran Baingan Bartha Recipe

A traditional dish from the native foods of South India, prepared in minutes and goes well with simple roti or naan.

Vangi Bhath is commonly a rice dependent recipe having its origin from the Karnataka State, loved among the Brahmin community. Actual translation might be considered, as fried brinjal rice. It's an extremely popular vegan recipe in the southern India and is made from eggplant and spices. The Vangi Bhath is prepared in lots of ways in numerous areas with a mix of various spices or herbs which help with its distinct taste and flavor. The distinc... Read More..

About Recipe

How to make Smoked Banjaran Baingan Bartha

(6 ratings)
18 reviews so far
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
Smoked Banjaran Baingan Bartha
Author : Vahchef
Main Ingredient : Brinjal Eggplant
Servings : 2 persons
Published date : December 18, 2018


Ingredients used in Smoked Banjaran Baingan Bartha
• Green chilly (chopped) - 3 numbers.
• Salt - to taste.
• Garlic - 4 numbers.
• Cumin seeds - 1 tea spoon.
• Whole red chilly - 4 numbers.
• Coriander seeds - 1 tablespoon.
• Onion - 1 number.
• Tomato - 1 number.
• Egg plant - 1 number.
• Chopped coriander - 1/2 bunch.
• Lime juice - 1 tea spoon.
Method:
  • Char roast on the flame eggplant, tomato, onion, and garlic, remove the peel and chop them into small pieces and keep it aside.
  • Heat a pan add cumin seeds, coriander seeds, whole red chilly, dry roast them and crush the ingredients and crush garlic in a mortar pestle.
  • In a bowl add dry roast powder, add green chilies, chopped coriander, and salt, add roasted vegetables, and mix all these well, and squeeze lime juice.

Serve this hot with pulkas.






Cooking with images





Articles


Vangi Bhath is commonly a rice dependent recipe having its origin from the Karnataka State, loved among the Brahmin community. Actual translation might be considered, as fried brinjal rice. It's an extremely popular vegan recipe in the southern India and is made from eggplant and spices. The Vangi Bhath is prepared in lots of ways in numerous areas with a mix of various spices or herbs which help with its distinct taste and flavor. The distinctive flavored rice a delicate taste of coconut and coriander mixed properly with a few moderate spices.

 

Vangi bhath is generally a traditional treat from the Karnataka delicacies in addition to other common recipes which includes the bisibele bhath, saaru, akki roti, ragi mudde and uppittu. The vangi bhath well prepared in Karnataka is a little milder in spice quantities in comparison to Andhra and Tamil Nadu delicacies. It's similarly renowned in Maharashtra. Specialized Indian chefs owning a skill of cooking veggies usually indulge in this treat. Generally considered as a dry food, it's together with Mosaru Bajji or Raitha.

 

Vangi Bhath, a food also prepared specifically during celebration or family gatherings, party and so on. The mixture of brinjals, tamarind, as well as the vangi bhath masala provides an enchanting flavor and fragrance. Commonly a good volume of vangi bhath masala is made up front and kept at least for approximately 2 weeks and used again or utilize it along with other veggies also. This will make the process of preparing the vangi bhath very fast and easy to prepare.

 

A lot of spices needs to the making of the Vangi Bhath which basically brings a savory and delicious brinjal rice. Vangi bhath goes properly when offered with dollop of chilled yoghurt and crisp papads. It is a single entire pot meal, wellbeing nourishing plus a recipe packed with fragrance and unique flavor.

 

Eggplant/ Brinjal, also typically referred to as the king of veggies is an extremely flexible veggie full of nutrients and generally eaten like a veggie. Brinjal is cooked in several methods including baking, barbecuing, frying or pickling. They may also be pureed, tasting, and utilized as a dip or chutney (Brinjal chutney or Baigan ka bharta) out of the box preferred in Indian and Mediterranean delicacies. In Indian meals, you can use them in curries (Brinjal fry or Gutti Vankai koora) as well as converted to soufflés.

 

Vangi bhath is a traditional south Indian picnic arrangement for lunch and can even be consumed for dinner. You may also add nuts rather than roasted peanuts. Vangi bath is really addicting for brinjal lovers. so continuing with an alert...



 

Comments & Reviews

 

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Recent comments

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rahul tiwari Posted on Sun May 05 2013

This is my village dish that I still eat I love it and I can't live without it.

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rahul tiwari Posted on Sun May 05 2013

You are the best chef I've ever had thank you thank you so much

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Serkan E Posted on Sun May 05 2013

We Turks also make this, but we use diffrent spices. Olive oil, garlic, sumak, red (hot) chilli powder and salt.

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Jason Gurtz-Cayla Posted on Sun May 05 2013

The history and explanation serves to make a really nice picture in the mind of how the dish came to be and how it should be

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potbottle Posted on Sun May 05 2013

nice dish!

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bluevozhak Posted on Sun May 05 2013

People of Indian descent in Trinidad and Tobago (Caribbean) make something similar, but with onions, garlic and chilli and we sear with hot oil in the end. amazing dish

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MAHSIN MAHBUB Posted on Sun May 05 2013

Where on earth do u find all these díshes. Lolz

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Eezee Listen Posted on Mon May 06 2013

I had to laugh loud! I am Indian living in a very Irish part of Eire, in a small area in West Cork mountains where the Irish language is still spoken.I am surrounded by forests and fields and many cows! The farmers here were AMAZED when I got the i

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babyeshkar Posted on Wed May 08 2013

Ok I jst made for dinner last night.. ofcourse in the Oven and on cooktop :-) took me an hour! .. but gottu tell u it turned out mindblowing.. the flavours of these spices brought the dish to life! I have never tasted such a baingan dish in my life..

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SS Thakker Posted on Wed May 08 2013

Nice your food Recipes this Vah re Vah.com i regularly witching.......

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SS Thakker Posted on Wed May 08 2013

What is the best spices or ingredients used in panier butter, Tikka, pasanda and veg makhani in five star hotels because at home this test dose not come... So please help and suggest there secret ingredients......

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SS Thakker Posted on Wed May 08 2013

I think u have to start Food computation program in national like Master Chef India.....

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