There are so many different ways of using a roast eggplant (vayngan in Konkani) and there are so many ways to roast an eggplant. Bharth, Bharith or Bhartha are different names of this dish, which is prepared in few different ways. This particular recipe is for a Konkani special vayngana bharth.
There are so many ways to roast an eggplant. You can directly do it on stove/fire or bake in oven or broil in oven. But I have found that this method of roasting on tava is by far the easiest and mess free way, especially when you don’t have access to oven or don’t want to start it. Aayi learnt this from my pachi and has been following it for years when she does not have burning coals(they still burn wood to heat water at my hometown).
There are few other roasted eggplant recipes that you could try – another bharth recipe, bajji recipe.
Ingredients:
1 big eggplant
4 red chillies
1/2 cup coconut
A pinch or small stone hing(optional)
A small piece tamarind
Oil
Salt
Method:
Apply oil to eggplant.
Heat a tava(do not use nonstick). Keep the eggplant on it and cover with vessel.
Turn it around few times till it is completely roasted.
Put it in water. Peel the skin.
Discard the water.
Grind coconut, tamarind, hing(optional) with red chillies. At the end, add the eggplant and pulse couple of times.
Take it out in a bowl and add onion and salt.
Serve with a papad.
Serves : 4
Preparation time : 20mins
Hi! The ingredient list does not list coconut though it is included in the method, ground with red chilly. Tamarind finds mention in the list but absent in the method.
Hi! The ingredient list does not list coconut though it is included in the method, ground with red chilly. Tamarind is left out.
Thank you for pointing out Fixed it.
Nice Blog !! A Very Yummy Wonderful Indian Recipe !!! WOW Nice Photos to See. I’ll Definitely Try it. Thank You for Sharing that Lovely Food.