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Vangyacha Bharith (Baingan ka Bharta)

Maharashtrian style Baingan ka Bharta.  Charred/Roasted Eggplant in curd.

Eggplant/Brinjal - 1 big
Red Onion - 1 small
Green Chillies - 4
Cilantro/Coriander leaves - few sprigs
Yogurt/Curd - 2 tbsp
Grated Jaggery or Brown Sugar - 1/2 tsp
Oil - few drops

1. Wash the eggplant and pat it dry.  Make 3 - 4 long slits to check for worms.  Apply oil to the egpplant and roast it on a stove top.  Alternately, you can place the eggplant in a broiler as well.  Place a pan underneath in a broiler to collect the juice.  Roast till the eggplant skin turns black and crisp.  Keep turning from time to time.  Discard the juice.
2. Keep the hot charred/roasted eggplant covered with a vessel for 15 - 20 minutes.
3. Finely chop onions, green chillies and cilantro.
4. Peel the eggplant skin.  After roasting, the skin will come off easily.  Mash the eggplant flesh and add chopped onions, green chillies, cilantro, salt, jaggery and curd.
5. Serve as a side dish with meals.


  1. its so much like Baba Ganoush a middle Eastern recipe. never tried it like this but the ingredients make sure am gonna love it Uma.

  2. I will agree with looks n sounds like baba ganoush..never added yogurt to bharta..will love to try it ;)
    Thanks for sharing Uma !

    US Masala

  3. That's a different bharta, looks really good.

  4. never tried baingan bharta with curd ..sounds n looks very interesting


  5. I love baingan ka bharta very much. Looks delicious and yummy.

  6. New variation for me, it looks awesome!

  7. Such a quick and easy recipe,nice to have with chapathi,looks so good...

  8. Sounds a different and interesting recipe..looks so good, will surely try this

  9. Wow..thts a new bharta recipe to me...with yogurt n all!Looks reaaallly tasty!
    Sinfully Spicy

  10. baigan ka bharta is my all time fave..only exception is mujhe curd bilkul nahi pasand :( :P

  11. Never had bharta with curd. nice and diff recipe.

  12. I too make baingan bharta but never add yoghurt or jaggery....sounds different...


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