In our supermarket, I only get big eggplants (of bhurta variety). First, I tried to make subzis with them, but was not very pleased with the results. I discovered, if you absolutely need to use this variety for making a subzi, you better peel the eggplants. But i generally use these supermarket eggplants strictly for making bhurtas or some delicious Italian eggplant dishes. Today's recipe is a Malvani style preparation of making "bharit" or "Babaganouj". Coconut milk is used to give a delicious flavor and taste. If you do not have coconut milk, you can use yogurt but coconut milk really tastes good.Malvani Vangyache Bharit
Ingredients
1 big eggplant/brinjal (bharta variety)
5 cloves of garlic , peeled
1/2 tsp oil
1 small onion, minced
1-2 green chilies, minced
2 tbsp cilantro, minced
salt to taste
1/2 - 1 cup coconut milk or yogurt
Tempering
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1/4 tsp asafoetida
Suggested Accompaniments
Bajri/jowar/rice Bhakri (Traditional)
Pita chips (Modern)
Method
1. Rinse and dry the eggplant. Make 5 slits/pockets around the circumference. Grease the eggplant with 1/2 tsp oil. Stuff each garlic clove in each slit by poking your index finger in the slits.
2. Heat an iron or cast iron tawa/griddle. Place eggplant carefully on the hot tawa. Roast by moving it around from time to time. It may take about 15 minutes or so. Using a skewer or knife, make sure that the inside of the eggplant has become mushy. Switch off the gas. Cover with a steel container. Keep aside for 10 minutes. Take off the container using kitchen towel - it may be hot! Peel the eggplant. Remove the stem.
3. Take the pulp in a mixing bowl. Mash along with cooked garlic cloves. Add onion, green chilies, cilantro, salt to taste.
4. Heat oil in a small saucepan. Add mustard seeds, asafoetida and turmeric powder. Drizzle the sizzling oil over the eggplant mixture. Mix well.
5. Just before serving, add coconut milk or yogurt. Mix well. Serve immediately.
Note -
1. Reduced fat coconut milk or fat free yogurt can be used.
2. Adjust the amount of coconut milk based on the eggplant pulp. It should not be too watery.
This post is my contribution to Sanghi's FIL - Brinjal Event.
& per Sanghi's rules, I dedicate this lovely dish to my grandmothers.
12 comments:
As usual very unique dish. There is something waiting for u in my blog.
I usually make vangyache bharit either in my mom's style, which is with regular scraped coconut but doesn't have any tempering, or in the North Indian style with tomatoes. I love your version with coconut milk. I have to try it your way.
I too only get the big eggplants at my usual supermarket, unless I make a trip to the Asian grocery store.
Ammu:
Thanks. Something for me? Can't wait to check it out. Thanks in advance!
Vaishali:
I think there are so many versions of this humble spread, isn't it? I make one version konkani style with coconut oil, and other good stuff. it's called bajji. and north indian baingan da bhurta is surely all time fav.
my hisband loves this one
We make this too, but urs is very different , will try it out ;)
Thats a distinct Eggplant dish I love to try..look rich !!
yummy entry.! Thanks..!
Hmmm..Lovely Creamy textured bharit. I have never tried coconut in bharit will try it sometime.
Mmmm... the creamy bharit looks fantastic.I make bharit but with scraped coconut, never tried with coconut milk.
This recipe is on my "to try" list :)
Ist time here Meera...u have a wonderful space here...!
Eggplant bhurta is new to me..looks soo delicious!
Kalva,Bindiya, Ann, Sanghi,Pari,Mayuri, Sangi:
Thanks so much for dropping by. I appreciate your encouraging words. Thanks!
WOW (impressed look). Your eggplant dish looks so yummy.
Here I bought a sauce pack for Sauce for Spicy Garlic Egg-plant so as to skip all the seasonings! and i will try this friday after work.
http://yummiexpress.freetzi.com
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