Step-by-Step Baingan Bharta | Goan Vangyache Bharit

One of the best things I learnt is to make Baingan Bharta or brinjal bharta. I make it without using charcoal. Traditionally brinjal bharta is made by roasting brinjal on charcoal. In the recipe below, you will see how to make Goan brinjal bharta on a gas stove without using a wire mesh. You can cook the same recipe by using a wire mesh too.

In Goa, brinjal bharta is known as vangyache bharit in local language i.e. Konkani. Some people also call it vangyache bharath. In English you can called it mashed roasted eggplant recipe.

Brinjal bharta Goan style is a healthy recipe as hardly any oil is used. Oil is only used to apply to brinjal while roasting. After roasting the brinjal, we mash the eggplant and mix all the ingredients.

This Goan smoked eggplant mash recipe is slightly different from Punjabi style baingan bharta. In the Punjabi recipe or North Indian recipe tomatoes are added.

Let us see the ingredients to make Goan style brinjal bharta:

• Eggplant / brinjal: I have used a large eggplant in this recipe. Do not use eggplants smaller than 3 inches.
• Onions: Finely chopped onion is used in this recipe. To make it a no onion no garlic recipe, simply avoid adding finely chopped onion.
• Green chilies: Finely chopped green chilies are added to this recipe as it provides the right amount of spice. If you make it for kids, you can avoid adding green chilies or reduce the quantity.
• Tamarind: Marble sized ball of tamarind is added while roasting the eggplant. This makes the bharta tangy. In most of Goan recipes, you will find tamarind. The tangy, spicy and smoked brinjal flavors makes this dish tasty.
• Grated coconut: Freshly grated coconut is added to this recipe. This is also an ingredient which is commonly used in Goan cooking.
• Oil: Very little cooking oil is used in this recipe. You can use coconut oil or sunflower oil or even olive oil. Oil is only used for applying to the eggplant before roasting.
• Coriander leaves: Any Indian dish is incomplete without a garnish by finely chopped coriander leaves.

Related posts: Stuffed brinjal, Rava fried brinjal, Pumpkin bharta , Persian eggplant stew

How to make easy brinjal bharta?

• The brinjal bharta recipe Goan style is very easy to make.
• Wash the brinjals and pat dry.
• Make slits on the brinjal and insert the marble sized ball of tamarind.
• Apply oil to the brinjal and roast it on a wire mesh. If you do not have a wire mesh, you can roast it using 2 utensils like how I have shown in the photo.
• Take a flat pan and place the oiled brinjal and cover it with another large utensil. At regular intervals, open the utensil using kitchen cloth and turn the eggplant to other sides. This will take around 25 to 30 minutes.
• After brinjal is cooked, it will become soft and also release some water. The brinjal will also turn brown. Let it cool down completely. Do not open the utensil as it will release the heat.
• After cooling, peel the brinjal and discard the peel. Remove the pulp and add it to a mixing bowl.
• Add finely chopped onion, finely chopped green chilies, grated coconut and salt as per taste. Mix well while mashing the brinjal pulp.
• Garnish with finely chopped coriander leaves.

How to serve bharta made with brinjal?

Serve brinjal bharta with steamed rice, moringa dal, rava fried potato, papdachi kismoor and sol kadi. You can even serve it with steamed rice and any curry. Some people love to have it with rotis too.

Different methods to roast eggplant?

• Using a wire mesh directly on the stove – Place the wire mesh on gas stove and roast the eggplant using tongs.
• Use 2 utensils to roast eggplant as mentioned in my recipe.
• Using an OTG where you can roast the eggplant for 40 minutes.
• With a barbecue on charcoal grill.
• In the microwave on grill mode.

Baingan ka bharta Goan style

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Brinjal Bharta | Vangyache Bharit

Brinjal bharta Goan style is a healthy recipe as hardly any oil is used. After roasting the brinjal, we mash the eggplant and mix all the ingredients. This recipe tastes yummy and is very easy to prepare. You can even roast eggplants in OTG or on stove using a wire mesh.

Cook Time40 minutes mins

Servings: 4 People

By: Raksha Kamat

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 1 big brinjal/eggplant
• ▢ 2 onions finely chopped
• ▢ 2 green chilies chopped
• ▢ 1/2 cup chopped coriander leaves finely chopped
• ▢ 2 tablespoon freshly grated coconut
• ▢ 1 marble sized ball of tamarind
• ▢ Salt to taste
• ▢ 1 tablespoon oil

Instructions

• Wash the brinjals and pat dry.
• Make slits on the brinjal and insert the marble sized ball of tamarind.
• Apply oil to the brinjal and roast it on a wire mesh. If you do not have a wire mesh, you can roast it using 2 utensils like how I have shown in the photo collage above.
• Take a flat pan and place the oiled brinjal and cover it with another large utensil. At regular intervals, open the utensil carefully using kitchen cloth and turn the eggplant to other sides. This will take around 25 to 30 minutes.
• After brinjal is cooked, it will become soft and also release some water. The brinjal will also turn brown. Let it cool down completely. Do not open the utensil as it will release the heat.
• After cooling, peel the brinjal and discard the peel. Remove the pulp and add it to a mixing bowl.
• Add finely chopped onion, finely chopped green chilies, grated coconut and salt as per taste. Mix well while mashing the brinjal pulp.
• Garnish with finely chopped coriander leaves.

Notes

You can also roast the eggplant on  wire mesh on stove or on OTG.

To make a no onion no garlic version, do not add chopped onion to the recipe.

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Note: Recipe was first published on 21 March 2011. Republished with new images and step by step description.