Baingan Bharta | Vangyache Bharit | Easy recipe of bringle bharta

  Cooking Time: 30min 

Ingredients: for 4 peoples 
Item Quantity
Brinjal or Baingan or Aubergine 1 In quantity
Tomato 1 In quantity
Onion 1 In quantity
Garlic cloves 9 to 10 medium
Cumin seeds or Jira 1/2 Tablespoon
Mustard seeds 1/2 Tablespoon
Kanda lasun mix Masala 1 Tablespoon
Chopped Coriander 2 Tablespoons
Sesame Seeds or til (Optional)  1/2 Tablespoon
Garam Masala 1/2 Teaspoon
Oil 3 Tablespoons
Lemon juice 1 Tablespoon
Salt As per test

  1. We are going make authentic Maharashtrian style Baingan Bharta. There is a very easy way of making this delicious dish at home. Take an brinjal, wash it, and apply some oil on its skin.
  2. Keep it directly on the flame for a minute at each side and it gets cooked. We need to cook it by turning each side at the gas flame. 
  3. After taking out from flame, cool it down a little, till that we will finely chop the onion, tomato and garlic. 
  4. Remove the skin of brinjal, it will get removed easily by spoon or knife. It will look like given referral image. Now cut it in pieces, if its undercooked means not soft to smash it, will cook it in letter stage, don't worry about it.
  5. Now heat up the pan and add oil in it. Heat up the oil and add mustard seeds, let them crackle and cumin seeds, add onion, cook till it becomes golden brown at the edges. Add garlic, sesame seeds or til, tomato, Kanda Lasun mix Masala, Garam Masala and cook it till tomato becomes soft. 
  6. Now finally add the brinjal and salt as per test, mix it well. If it's not cooked enough cook it by covering it. Try to smash it in masala well. Once, brinjal cooked properly, smash it well, turn off the flame and our Baingan Bharata is ready to eat. Serve it with Roti, Chapati, dry peanut chutney and some onion.
Baingan bharta

If we want some decent smell out of it, add some sambar masala instead of garam masala in it.

The very famous Baingan Bharata contains about 109 calories in a single-serving plate. It originated in the Maharashtra precisely Khandesh region. 

It's cooking style is quite different, as we are directing cooking it on to the flame or on the fire. Its cam from the traditional Indian stove made from 3 pillars of mud in which dry wood goes under for fire and top of it the pan is there for cooking. 

Traditionally, the brinjal would directly go inside of coal, after application of oil on it. Its aroma is quite different and it tests very great.

In Maharashtra itself, we can get various versions of Bharata. In some region, we get the method where some cuts are made to brinjal before cook. Inside that cuts, they place the garlic clove and green chilli's inside it. They together went in fire and make the perfect combination.

In some of the region, the only brinjal get cooked in fire and raw chopped onion and chilli powder goes in it, people used to have it with Bhakari, which is the roti made from jowar or bajra. 

Have it with some peanut chutney added advantage in the test of it. It's simple dry chutney made from roasted peanut, chilli powder and salt. Maharashtrian peoples used to make this chutney inside the 
stone mortar and pestle set.

Other than that brinjal is perfect for health as it is an excellent source of dietary fiber. They are also a good source of vitamins B1 and B6 and potassium. In addition, it is high in the minerals copper, magnesium and manganese.

So, try out this recipe at home and don't forget to comment us your experience of Baingan Bharata. 

Baingan bharta

Referral Images :

Bringle row V/S cooked