Wangyache Bharit
I have posted Baingan Bharta earlier in my blog, the Punjabi
style. This baingan bharta is of Mahrashtrian style and is generally made a day
prior to Sankranti. This one used to be my Mom’s signature dishes and we all at
home used to love it for its delectable taste. My daughter enjoys more of the
Punjabi version of baingan ka bharta, so I had nearly given up on making this
particular Maharshtrian recipe altogether. I made wangyache bharit after many
years and reminded me of my mother and her superb cooking skills.
Ingredients
Brinjals - 2 big
Spring onions - 8-9 along with leaves
Garlic - 10-12 cloves
Green chillies - 3-4
Mustard seeds - ½ teaspoon
Chopped coriander - 2 tabelspoons
Turmeric powder - ½ teaspoon
Salt - As per taste
Oil - 2 tablespoons
Roasted groundnut powder - Half cup
Method
Wash the brinjals, dry them and apply oil on the outer
covering, poke it with a knife at 2 -3 places and roast on the gas stove. Keep
turning occasionally and roast till the skin gets charred. Remove from fire and
allow cooling. Remove the charred skin and mash the roasted brinjals. Chop the
spring onions, green chillies and garlic. Heat oil in a pan and add mustard
seeds. Allow the mustard seeds to splutter and then add chopped spring onions,
chillies and garlic and stir fry for about 3-4 minutes. Add roasted and mashed
brinjals along with turmeric powder and salt and cook for about 4-5 minutes.
Finally, add roasted groundnut powder and chopped coriander leaves. Stir for a
minute and remove from fire. This wangyache bharit tastes good with chapati or
bhakri of all kinds, jowar or bajra.
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