MyMusingsSangSpeak-Pet Puja - Wangyache Bharit

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.

MyMusingsSangSpeak-Pet Puja- Baingan ka Bharta

Baingan ka Bharta

Baingan/Brinjals/Eggplant/Aubergines come in a large number of varieties all over the world and are loved in so many forms like bharta, baba ganoush, mousakka, ratatouille baingan baghara, masalyachi vangi, vangyache bharit.

I like the Maharshtrian style of bharta(vangyache bharit)  and especially the one made by my mother with spring onions and groundnuts. Here, I am giving you the North India style baingan ka bharta. You require the big, purple coloured brinjals for this recipe.

Ingredients

Brinjals(big, purple variety)- 2 nos

Onions (sliced) – 2 medium

Tomatoes (sliced) – 2 medium

Garlic (crushed) – 10-12 cloves

Turmeric powder – ½ teaspoon

Red chilly powder – ½ teaspoon

Mustard seeds - ½ teaspoon

Oil – 3 tablespoons

Salt- As per taste

Fresh coriander leaves (finely chopped) – 2 tablespoons

Method

Wash the brinjals, wipe and apply oil, poke at 2-3 places and roast well on gas flame/ fire by turning occasionally. Allow the brinjals to cool and remove the outer black covering, mash and keep aside. Heat oil in a pan, add mustard seeds and add onions once the mustard seeds splutter. Fry the onions for 3-4 minutes till they turn slightly golden, then add garlic and stir for a minute. Then add the roasted brinjals, tomatoes, turmeric powder and salt, stir well, cover with a lid for 2 minutes and cook on low flame. Then add chilly powder and chopped coriander leaves and give a good stir. Remove from flame and Baingan ka Bharta is ready for serving.