Vangya che Bharit (Goan Style Baingan Bharta)

Vangya che Bharit
Vangya che Bharit

I featured Punjabi Style Smoked Eggplants or Baingan Bharta a few months back on the blog. I did mention then how the humble Smoked Eggplants enjoy a following across many countries in the world. Even within India the Bharta is made with variations across different states/ regions. Today I will feature the Baingan Bharta from my native place Goa. The land of fresh bounty, sun and sand is also famous for its tourism and friendly locals and its fish delicacies.

Unfortunately not all the vegetarian delicacies from the state get marketed as much as the non-vegetarian delicacies do. So this is Mumbai to Melbourne’s humble attempt at getting you the Vegetarian food eaten by the locals from Goa in their kitchens.

As stated in the previous post I always loved the eggplants in Bharta and did not like it cubed or made into a curry much. Over the years my tastes have evolved and I happen to like eggplants cooked every way. The Baingan Bharta or Vangya che Bharita made in Goa is not tempered and in-fact raw onion, chillies and coriander are added to the smoked eggplant mash which gives it a unique taste.

I also make Red Pumpkin Bharta as well using the same method and it is super delicious. (Will feature that on the blog soon)

Adding tamarind pulp to the Bharit will give it the needed sourness and a tangy taste and the chillies add the necessary heat.
Here is Mumbai to Melbourne’s recipe for Vangya che Bharit or Goan Style Baingan Bharta. 

Vangya Che Bharit
Vangya Che Bharit

Ingredients needed are:

  • Eggplants – 2 in number
  • Green Chillies – 3-4 in number (More if you like it spicy)
  • Ginger – ½ inch piece – finely chopped
  • Onion- 1- finely chopped
  • Coriander leaves – 2 tablespoon- finely chopped
  • Freshly grated coconut- 100 gms
  • Tamarind – grape sized ball

 

Vangya che Bharit
Vangya che Bharit

Method of Preparation:

  • Apply oil on the eggplants and roast them on medium flame till the eggplant starts leaving its juices and shrinks in appearance. The skin should start shrinking and get toasted.
  • Keep aside to cool for about 15- 20 minutes. Next de-skin the roasted eggplants and take out the seeds. Mash the roasted eggplants coarsely.
  • Next finely chop the ginger, coriander leaves and onion. Grate fresh coconut finely or if using frozen grated coconut thaw it till it gets to room temperature.
  • Take a small bowl then add the tamarind ball and add warm water and keep it for 5 minutes to extract the tamarind pulp.
  • Take a big bowl add the chopped onion, coriander and ginger and add the tamarind pulp and salt to the same. Mix well. Lastly add the coarsely mashed eggplant. Mix well for about 2 minutes using your fingers. This is best way to do it as the tamarind pulp goes right through into the eggplant –onion mix.
  • Now add most of the coconut and mix well. Check for salt.
  • Your Goan Style Baingan Bharta or Vangyache Bharit is now ready. This is not heated again and is served at room temperature
Vangya che Bharit
Vangya che Bharit
 

Serve the Vangya che Bharit topped with the remaining coconut and can be eaten with chapatti or rice bhakris and a side of onion salad. Goan Style Vangya che Bharit is very similar to Baba Ghanoush and as you notice there is no tempering/ vaghaar added to it.

 
Vangya Che Bharit
Vangya Che Bharit

Recipe, Styling and Photography- Sharvari P Mehan

Definitely give it a try and I promise you will be making this one frequently in your kitchen. Do leave me your feedback in the comments below.

6 Comments
    1. Haha I totally understand as I used to eat Eggplants only in a bharta as a kid too….but it grew on me as a veggie. Try it you may become a fan of the humble Eggplant too…

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