Friday, June 8, 2012

Vaingya Bharit (Baingan Ka Bharta)

Vaingya Bharit is one of the common dishes prepared in Goan kitchen. I have grown a few brinjal plants in my backyard ,they are the long varieties but the recipe here calls for the nice round brinjal.
We have two versions cooked in our home with & without Oil.
Local Variety Of Brinjal

Version 1 (my Version)

Ingredients:
1large Brinjal/
2-4 Green chillies
1 large Onion chopped finely
 Salt to taste
1/2 cup finely grated Coconut (choon)
Handful Chopped  Coriander leaves for garnishing

Method:
Roast the brinjal on a gas burner or grill in your OTG till the skin turns black,don't overdo but see that its well roasted .Once roasted let it cool.
Roasted brinjal
While it cools prepare rest of ingredients,In a bowl add green chillies and onion finely chopped.
Peel and mash the Brinjal add it to the bowl.Next add salt ,grated coconut and mash the mixture well garnish with chopped Coriander & Enjoy it on a good rainy day... :)

Version 2 (my mother in law)

Ingredients
1large Brinjal/
2-4 Green chillies
1 large Onion chopped finely
1flake of garlic
 Salt to taste
1/2 cup finely grated Coconut (choon)
1 tablespoon Oil
1/2 tsp Garam masala
1/2 tsp chilli powder
a pinch of tumeric
Handful Chopped Coriander leaves for garnishing

Method:

Roast,Peel and Mash the brinjal as in above mentioned recipe.
In a wok add oil add garlic flake,chopped chillies ,and chopped onion fry for a minute on medium flame till onion turns pink in colour,Now add salt,turmeric, chilly powder,garam masala ,stir and fry again for a minute add mashed brinjal stir and mash well.
Turn off the gas .mix in  grated coconut and Garnish with coriander..Voila!!!!!!!!!!!!!!!!!
my Mother in law's recipe is ready to serve...

8 comments:

  1. "Remember that Bengali households still are known for their amazing food culture and this fact is known world-wide :)

    tanSEN was bengali my dear friend, so were a lot of other people! want to see the entire list as it stands today? so was subash chandra bose and sri aurobindo :)

    and i can name a million others and i am proud to say our greateness can be exerted beyond our national borders.
    we are the fifth largest speakers!

    we bengalis have won pretty much every award in the world stage you name it we have it and we are damn proud of what we have :)

    its the only country in the world which took rebellion because it couldn’t speak its mother tongue and it won! and won so hard that the UN had to adopt that day as the international language day, which celebrates languages from all over the world.

    did you know that the FAMOUS SEARS TOWER is architectured by another bengali?"

    KAMONASISH AAYUSH MAZUMDAR
    (MBA, IMT Ghaziabad)
    Bengaluru, Karnataka

    ReplyDelete
    Replies
    1. Like bangali every other states have their Great leaders. And every one in every state is proud of their heritage. Haha 😂 😂

      Delete
    2. Like bangali every other states have their Great leaders. And every one in every state is proud of their heritage. Haha 😂 😂

      Delete
  2. Looks delicious and I love how easy to follow the recipes are. Would love to try it out.
    Restaurant Near Laxmi Nagar

    ReplyDelete
  3. I like both types of bharta you have described. Actually I am fan of bharta. Now I am away from home and doing my own cooking I want to know how to do it. It was perfect (both types) and incidentally my mother in law too prepare second tytype. What a coincidence!

    ReplyDelete
  4. I like both types of bharta you have described. Actually I am fan of bharta. Now I am away from home and doing my own cooking I want to know how to do it. It was perfect (both types) and incidentally my mother in law too prepare second tytype. What a coincidence!

    ReplyDelete
  5. Chetana, thnx for the recipe. I remembered my mother and her recipe,m which used to be divine. I am from Goa too; was contemplating calling my sister to confirm, when serendipitously came across your recipe/posting.

    I like the simple, sans-oil preps. The only add'l stuff my Ayee did was to keep a burning coal piece (Nikhara) on the top of the finished dish, dropped a coconut oil drop and then buried it. 2-3 minutes later, we would eat that divinity, and combined with the rain drops falling on thatched roof, associated crisp chill in the air, Ayee's affection poured into the dish and a inimitable smoky vaingye flavour would put me into heaven!!

    It is true - simple things in life are elegant and compelling.....

    Regards,

    Dev

    ReplyDelete
  6. good blog! Excellent recipe and great photography. spicy tast, thankyou for shearing this information with us!chowringhee satyaniketan

    ReplyDelete