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Follow Sakshi's step by step recipe of this mashed eggplant preparation- Vanngyacha Bharit, which is the bhog that’s a favourite of Lord Khandoba. Do let us know how it turned out!
VANGYACHA BHARIT
INGREDIENTS
1 large aubergine (bharta baingan)
1 medium tomato, finely chopped
1 large onion, finely chopped
4 to 5 small to medium garlic cloves + 2 green chilies, crushed coarsely in a mortar-pestle
2 tablespoons oil
2 to 3 teaspoons chopped coriander leaves
1 tsp Turmeric powder
1 tsp Red chili powder
Salt as required
METHOD
Rinse the baingan or aubergine. First coat with thin layer of oil. Place it on an open flame or on top of a grill. Insert a fork or a knife in the center of the aubergine and check if it is turned soft
and mushy. If not, then continue with the roasting. Keep on rotating the aubergine on the flame so that its gets cooked evenly and from all sides. Chop the onion and the tomato. Chop some green chilies and crush garlic. Remove and immerse the roasted aubergine in a bowl or pan of water. Let it cool. Then peel the charred skin and discard it. Heat oil in a pan. Add the onions and sauté till translucent. Add the crushed garlic and green chilies. Sauté till the raw aroma goes away. Add the tomatoes and sauté till the tomatoes become soft and pulpy and the oil starts to leave the side of the mixture. Stir in salt and sauté for 4-5 minutes on a low flame. Chop and mash the aubergine and add it in the pan. Add some more salt. Add turmeric and red chili powder. Lastly add in chopped coriander leaves and stir well.
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Sakshi Tanwar Makes Vangyache Bharit For Lord Khandoba | Tyohaar Ki Thaali Special lost recipes of prohibition | |
| 127 Likes | 127 Dislikes |
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| Entertainment | Upload TimePublished on 5 Feb 2018 |
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