Vaingana Bharath

                                             ” Bharath” !!!! sounds amusing ??? Even I used to wonder what the name  ” Bharath ” has to do with this curry with brinjal …But now I realize its just an amchi version of the Punjabi ” Baingan ka bhartha”.. When the recipe was amchified may be the name was also amchified to ” bharath ” ….. Traditionally this curry is prepared by roasting the whole  brinjal in burning coal till its cooked inside.But in the new gen – kitchen this can be done by roasting the brinjals in open flame on a gas stove. Usually the ” Matti Gulla ” variety of brinjals are used for this .But here I have used the normal purple round variety of brinjals.WhatsApp Image 2022-07-14 at 9.37.35 AMIngredients :-

  1. Brinjal – 1
  2. Coconut grated  – 1/2 cup
  3. Roasted red chillies  – 8 to 10
  4.  Onion chopped finely  – 1 medium sized
  5. Ginger chopped finely    – 1 tsp
  6. Coconut oil   – 2 tsp
  7. Tamarind  – a small piece

Method :-

  • Roast the brinjal in open flame till the skin is charred and its cooked inside.
  • Keep it aside for cooling.
  • Remove the skin carefully and mash the flesh with  a spoon well .
  • Meanwhile grind coconut , red chillies and tamarind to a smooth paste.
  • Add this to the mashed brinjal ,chopped onion and ginger well..
  • Adjust the consistency by adding water.
  • Basically its a semi thick curry .
  • Pour fresh coconut oil on top.b9d31-bharatha


    • Take care that no cooking is involved in the process apart from the roasting of brinjal.
    • Hence it may not  stay fresh for a long time .
    • You can replace the coconut oil with any type of oil which you prefer .

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