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

Ingredients:

• Eggplant 1 big
• Coconut 1/2 cup
• Green chillies 3-4
• Tamarind 1/2 tea spn
• Asafoetida a pinch
• Salt

 Method:

• 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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