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Vangyachi Barith - Baingan Bharta Maharashtrian

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Vangyachi Barith - Baingan Bharta Maharashtrian Recipe, Baingan Ringna Sabji, How To Make Vangyachi Barith - Baingan Bharta Maharashtrian Recipe

Vangyachi Barith is a yummy dish made from roasted eggplant and spices. It is otherwise also known as Baigan ka bharta in Hindi.

Vangyachi Barith

Vangyachi Barith i... Read More..

About Recipe

Vankaya Sannvankaya koora, Kathirikai Kuzhambu, Begun torkari

How to make VANGYACHI BARITH - Baingan bharta Maharashtrian

(6 ratings)
17 reviews so far
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
VANGYACHI BARITH - Baingan bharta Maharashtrian
Author : Vahchef
Main Ingredient : Brinjal Eggplant
Servings : 2 persons
Published date : January 30, 2019


Ingredients used in VANGYACHI BARITH - Baingan bharta Maharashtrian
• Curd - 2 teaspoons.
• Hing (asafoetida) - 1/4 tea spoon.
• Turmeric powder - pinch.
• Cumin seeds - 1/2 tea spoon.
• Oil - 2-3 tablespoons.
• Salt - to taste.
• Coriander leaves (chopped) - 1 tablespoon.
• Curry leaves - 1 spring.
• Red chilli powder - 1 tea spoon.
• Garam masala powder - 1 tea spoon.
• Garlic (crushed) - 1 tea spoon.
• Green chillies (crushes) - 1 tea spoon.
• Spring onion (chopped) - 1/2 cup.
• Onion (chopped) - 1 number.
• Big size brinjal - 1 number.
• Peanut powder - 1 tablespoon.
• Coconut powder - 1 tablespoon.
Method:
  • Rub some oil to the surface of the eggplant and put it over direct flame, after a minute turns a little bit.
  • Likewise, keep turning it so that the whole surface gets the heat.
  • After the skin of eggplant loosens up from the inner flesh, insert a knife and check if the inner portion of eggplant has turned soft.
  • Remove eggplant from the fire and place it in a vessel, cover the vessel with a plastic wrap or any other lid so the skin comes off easily.
  • When it cools down, peel the skin off and take only the inner flesh of the eggplant, scoop out black seeds, if any, chop it well until slightly mashy.
  • Crush green chillies, garlic cloves and finely chop onions, keep aside.
  • Heat generous amount of oil in a pan, when the oil is heated enough, add cumin seeds, as they splutter, add curry leaves, onions, and saute well till onions are translucent.
  • Add spring onion, crushed garlic, green chillies and saute well until the raw flavors are gone.
  • Add little turmeric powder, hing, garam masala, red chilli powder, saute for few minutes and add salt mix well.
  • Add curd, little peanut powder, and grated coconut powder and saute well.
  • Add the eggplant mixture and give it a good stir, mix all the ingredients and allow this to cook for about 5 minutes.
  • Finally, garnish with coriander leaves.





Cooking with images Vange Rassa , Brinjal Eggplant rasdar, Badanekai Gulla saaru





Articles


Vangyachi Barith

Vangyachi Barith is an exotic, super-delicious Maharashtrian dish made from roasted eggplant and aromatic spices. The large variety of eggplant is roasted directly on the flame until the skin is peeled off, mashed and tempered with spices. This dish is commonly known as Baigan ka bharta in Hindi. Smoking the eggplant before cooking gives an incredible smoky flavour to the dish. Vangyachi Barith is a dry spicy dish that can be served with Indian slices of bread like chapatti, roti, naan, bhakri (jowar or bajra roti) and also goes very well with steamed rice.

 

Vangyachi Barith is an integral part of the traditional Maharashtrian Thali. Eggplant or brinjal is an incredible vegetable that can be cooked in numerous ways giving us amazing delicious dishes like Aaloo Baingan, Baingan masala, Gutti vankai koora, Baingan Achari, Baghare baingan etc. Baingan bharta is an exceptional vegetarian dish that is generally prepared in both Indian and Pakistani cuisines. Traditionally done, the eggplant (vanga, baingan, brinjal, aubergine etc) is grilled over charcoal or direct fire to infuse the dish with a smoky flavour. The smoked eggplant is mashed or chopped finely and added to an array of spices to give a smoky spicy and tangy flavour.

 

There are many versions of making the Baingan ka bharta. Some use tamarind paste for that extra sourness while in Maharashtrian cuisine tamarind paste, Kokum or curd is used for getting the sourness in the dish. Eggplant has a delicate skin and a sweeter, finer flesh and when cooked their texture turns creamy and is rich and unique in flavours that taste extremely delicious when combined with other veggies too.  The flavour it offers is subtle with a melting consistency and smoky taste. Vangyachi Barith is cooked in mildly spiced coconut and peanut gravy spiced with green chillies, red chilli powder and little garam masala making the dish lip-smacking and yummy. The freshly roasted and ground coconut and peanut powder enrich and elevates the flavours and taste of this dish.

 

For preparing this mouth-watering Vangyachi Barith, firstly rub some oil to the surface of the eggplant and put it over direct flame. After a minute turn a little bit. Likewise, keep turning it so that the whole surface gets the heat. After the skin of eggplant loosens up from the inner flesh, insert a knife and check if the inner portion of eggplant has turned soft.

 

Remove eggplant from the fire and place it in a vessel. Cover the vessel with a plastic wrap or any other lid so the skin comes off easily. When it cools down, peel the skin off and take only the inner flesh of the eggplant. Scoop out black seeds, if any.

 

Chop it well until slightly mashy. Crush green chillies, garlic cloves and finely chop onions. Keep aside. Heat generous amount of oil in a pan and when the oil is heated enough, add cumin seeds. As they splutter, add fresh curry, onions, and sauté well until onions are translucent.

 

Add spring onion, crushed garlic, green chillies and sauté well till the raw flavours are gone. Add little turmeric powder, hing, garam masala, red chilli powder. Sauté for few minutes and add salt and mix well. Add 2 tsp of curd, little peanut powder and grated coconut powder and sauté well.

 

Add the eggplant mixture and give it a good stir. Mix all the ingredients and allow this to cook for about 5 minutes. Finally, garnish with coriander leaves. Serve with Jowar ki Bhakri, roti, naan or rice.

Tip – Roasting can be done in a conventional oven or a toaster oven at 400deg.F for around 45 minutes to one hour. (Use microwave only if it has grilling option). Apart from being a wonderful veggie, eggplant is a good source of vitamin A and antioxidants. Eggplant also contains fibre, minerals, folate and vitamin B. Do try this simple yet delicious recipe.

Enjoy Cooking!



 

Comments & Reviews

 

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Recent comments

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Ninad Pradhan Posted on Tue Aug 21 2012

Hi chef. An alternate way that my mum makes is in a mixing bowl take chopped onions, some garlic, chopped chillies, salt and sugar, tomatoes, yoghurt. Mix well and add the mashed 'vangi' and mix. Garnish with coriander leaves. Personally, I d

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VahChef Posted on Tue Aug 21 2012

very nice

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27dcx Posted on Tue Aug 21 2012

Thank you Vahchef! This is my favorite dish. What was the spice that went in after the turmeric?

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Sh1ma Posted on Tue Aug 21 2012

he added 'hing' also called 'asafoetida"

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27dcx Posted on Tue Aug 21 2012

Thank you

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Sidra Tanoli Posted on Tue Aug 21 2012

i was waiting for this dish. thank you sooo much vahchef.

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Rubina Thoudam Posted on Tue Aug 21 2012

0.46 did u say chop the meat into very fine pieces??? made me all the more eager to try it, cos i love non veg dishes, and the chef referring to egg plant as meat makes me wonder how it actually taste like :)

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globalcitizenn Posted on Tue Aug 21 2012

Hi Chef! My mother in law used to make mulugai chutney (similar to bharta) by grinding green chilli, garlic, cilantro and yoghurt and mixing with mashed brinjal...it was very cooling and makes a great dip as well! Chef could you make a video on how t

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BIGBOSS1983100 Posted on Tue Aug 21 2012

Thank you once again chef. Do you own or work in a restaurant? Thanks :)

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cubicleBOB Posted on Tue Aug 21 2012

THE RED COAT RETURNS

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Jumi Ramirez Posted on Tue Aug 21 2012

Awesome love the smoked flavor of the eggplant

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Neththra'sVision Posted on Wed Aug 22 2012

thank you so much chef.yummmmmmmmm!

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