Sunday, August 4, 2013

Konkani Randap : Vayngana Bharth | Baingan Ka Bharta | Smoked Egg Plant Chutney

Every one has heard of Baigan Ka Bhatha among North Indian Dishes. Here is a Konkani version of it, known as Vaigana Bharth in Konkani. Traditionally bharta is made with charcoal roasted eggplant. But these days it is difficult to roast that way. I have given a simpler way of it.

Preparation Time: 20 minutes

Servings: 4

  • Eggplant 1 big
  • Coconut 1/2 cup
  • Green chillies 3-4
  • Tamarind 1/2 tea spn
  • Asafoetida a pinch
  • Salt
  • Smoke the eggplant as shown in the picture above.
  • Let it cool. We can pour a little water slowly on the eggplant, by which the skin of the egg plant can be removed easily.
  • Now peel off the skin of the egg plant..
  • Prepare a chutney by grinding coconut, green chillies slighly roasted on thawa, tamarind, salt and asafetida.
  • Add very little or no water while grinding. Eggplant has a lot of water in it, that is sufficient for the chutney.
  • Mash the eggplant with hand and mix it with chutney.
  • We can add the eggplant directly to mixer/blender before removing the chutney and grind just for one round. Eggplant should not be ground completely.

  • Bhartha is ready serve hot with rotis, parathas, naan or just as it is with a combination of papad.


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