Sunday, May 27, 2012

Brinjal / Vangyache Bharit / Baigan Bharata

Time 30 min
Brinjal/eggplant 1 big size 
Finely chopped onion 1 big size
Finely chopped tomato 1 big size
Red chili powder / Kolhapuri kanda lasun chatney /masala 1 to 1.5 tsp
Turmeric powder 1/4 tsp
Coriander 1 tsp for garnishing
Oil 1 tbsp
Salt to taste

Make holes/incisions in the brinjal with the help of fork, then apply oil on entire surface of brinjal. Roast directly on flame evenly till outer surface gets blackened. Allow it to cool. Then remove outer roasted part and take out the pulp, mash it and keep separately.

Heat oil in pan, add onion & tomato, saute till onion turns golden brown. Then add red chili powder / kolhapuri kanda lasun masala, fry well for 4-5 min, then add turmeric powder & salt. Mix well.  Then add  brinjal pulp,  fry for about 4-5 min. Switch off the flame and garnish with coriander.


I use green brinjal instead of purple , it tastes great.

If you dont have Kolhapuri kanda lasun chatney /masala then u use red chili powder along with 1/4 tsp ginger garlic paste
It becomes dry bhaji if tomato is not added. I like dry so i do not add tomato.


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