Baingan bhartha – type 2 /roasted aubergine masala/ vaingana bharth

Every household in India, has its own way of making baingan bhartha. This version is mine which is an authentic konkani  (mangalore)recipe. Roasting the aubergine gives this dish a very very different flavour. Roasted aubergine being the soul of this recipe tastes heavenly than the aubergines being steamed. The ting of burnt flavour actually makes this dish outstanding.Now we will see this unique recipe which goes well with chapathis and rotis. But I love to have this with plain hot steamed rice. You can give a try!!! You might also love the taste with rice.

Ingredients 

Aubergine/eggplant/baingan – 1 (big purple one)

Grated coconut – 1/2cup

Tamarind pulp – 1/2 tsp

Roasted red chillies – 8nos

Onion – 1medium (finely chopped)

Coriander leaves – 1tbsp (optional)

Salt to taste

Coconut oil – to top the bhartha

Method 

  1. First we have to roast the aubergine by applying oil to the aubergine thoroughly. Once you roast them immediately place them into a bowl of cold water. This helps to peel the aubergine skin easily.
  2. Keep this aside for a while and once it is cooled down, peel the skin and mash it with a masher or chop them into small pieces.
  3. In a mixer jar, add grated coconut, tamarind paste and roasted red chillies. Grind this into a smooth paste adding little water.
  4. Transfer this masala into the bowl of mashed/chopped aubergine.
  5. Add salt to taste, coconut oil and mix well.
  6. When you are ready to serve, add finely chopped onions to it and also coriander leaves.
  7. Serve it with chapathis and rotis or just plain steamed rice.

Tips 

  • You can add a clove of garlic to the masala you make if you wish to. If your a person who likes raw smell of garlic in the chutneys you can go ahead and add a pod.
  • You can refrigerate this for two three days. In that case, after step 5 take whatever quantity your going to use and then add freshly chopped onions to this. Because if you add onions to all the bharth, you cannot refrigerate them. Even if you did, they give a weird smell and also give out water because of the freshly chopped onions. Then the smell of fresh onions overpower the taste of roasted aubergine.
  • Choose an aubergine which is light in weight. Always go by weight when you are selecting aubergine. The ones with more weight indicate they are bitter in taste and the seeds present in them are not tender.Also check if the aubergines have any black dots on their body. This indicates that they might have worms inside.There are few more vegetables like cauliflower, iceburg lettuce etc…when you select them go by their weight. The light ones indicate that the leaves present in them are more and are good ones.
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