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Baigan Bharta Maharashtrian

This recipe provides instructions for making Baigan Bharta, a popular Indian dish made with roasted and mashed eggplant. The main ingredients are roasted and mashed eggplant, onions, garlic, salt, plain yogurt and coriander. These are mixed together. A tempering of mustard seeds, cumin seeds, green chili, asafetida and curry leaves is made separately and added to the eggplant mixture. The finished dish is served cold with Indian flatbread.

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Rajuez
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91 views1 page

Baigan Bharta Maharashtrian

This recipe provides instructions for making Baigan Bharta, a popular Indian dish made with roasted and mashed eggplant. The main ingredients are roasted and mashed eggplant, onions, garlic, salt, plain yogurt and coriander. These are mixed together. A tempering of mustard seeds, cumin seeds, green chili, asafetida and curry leaves is made separately and added to the eggplant mixture. The finished dish is served cold with Indian flatbread.

Uploaded by

Rajuez
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Baigan Bharta (Vangyache Bharit)

Ingredients

for 2 persons

Roasted and mashed eggplant - 1 cup Finely chopped onion - 1/2 cup Garlic(optional) - 1/2 tsp paste or chopped finely. Salt - tsp or according to taste Fresh plain curd (yogurt) -1/2 cup Fresh coriander leaves - 1 tbsp chopped finely. Sugar(optional) - a pinch.

Making baigan ka bharta - vangyache bharit


1. Mix all the ingredients in a bowl. 2. Prepare tempering using the following ingredients and the method below.

Ingredients for tempering:


Vegetable Oil - 1 tsp Mustard seeds - 1/4 tsp Cumin seeds -1/4 tsp Green chili - 1 slit Hing (asafetida) 1/4 tsp Curry leaves - 5-6

Make tempering: 1. Heat oil in a small pan. Add mustard and cumin seeds. 2. When they stop spluttering, add split green chili, fry for a few seconds. 3. Add hing, curry leaves. Take off fire. Cool slightly. Add to the eggplant mixture and mix well. Serve with chapatti or bhakri (jowar / sorghum flat bread). This is served cold. Tips: 1. 2. 3. 4. Add more fresh curd if you like. You can also add dry red chilis instead of green chili. You can use dried stuffed chili (fry them in oil), in this bharta. Add the fresh curd about 15-30 minutes before serving. You can store this bharta in the fridge without adding curd. It will keep for 2-3 days. Just add curd before serving.

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