Vaingana Bhaarth (Konkan Style)

Vaingana Bhaarth is a Konkan style take on the popular Baingan ka Bharta. Vaingan means eggplant and bhaarth means Bharta. This is my mom's special recipe which brings back many childhood memories.

Hope this recipe makes a place as a comfort food as it does in my diet.

Recipe: 

Ingredients:

Oil - 2 tsp

Mustard seeds - 1 tsp

Hing - pinch

Onion - 1

Ginger garlic - 4 paste

Tomato - 2

Coriander powder (more) - 2 tsp

Cumin powder - 1 tsp

Turmeric powder - 0.5 tsp

Red chilly powder - 0.5 tsp

Big Eggplant - 1 big

Salt - to taste

Coriander leaves - for garnishing

Preparation:

1. Fry eggplant (big brinjal) directly on the gas. After its skin turns black on all sides, remove it from the gas and peel the skin. Keep it aside and let it cool down completely. 
2. Heat oil in a pan, add some green chilies and let it fry for a bit.
3. Switch off the gas once its done, add coconut, tamarind, salt and grind it in a mixer.
4. Cut some onion and put it in the mixer and grind it coarsely.
5. Mash the eggplant, put the above mix and adjust the salt according to your taste. Mix well and store in fridge.

Konkan style mashed eggplant is ready to be served with rice or Chapati.

Vaingana Bharith (Punjabi style)

Vaingana Bharith translates to Mashed Eggplant. My husband used to make this as a side for Chapathi. One of the favorites, this dish tastes amazing.

Here's the recipe for this amazing dish.

Recipe: 

Ingredients:

Oil - 2 tsp

Mustard seeds - 1 tsp

Hing - pinch

Onion - 1

Ginger garlic - 4 paste

Tomato - 2

Coriander powder (more) - 2 tsp

Cumin powder - 1 tsp

Turmeric powder - 0.5 tsp

Red chilly powder - 0.5 tsp

Big Eggplant - 1 big

Salt - to taste

Coriander leaves - for garnishing

Preparation:

1. Fry eggplant (big brinjal) directly on the gas. After its skin turns black on all sides, remove it from the gas and peel the skin. Keep it aside and let it cool down completely. 
2. Heat oil in a pan, add some Hing and mustard seeds and let it crackle.
3. Add onions and let it fry a bit.
4. Add ginger garlic paste and tomato and let it cook well
5. Once cooked, put more coriander powder and less cumin powder, red chilly powder and turmeric powder.
6. Turn off the gas. Mash eggplant and mix it in the above mixture.
7. Adjust the salt to match your taste.
8. Garnish with coriander leaves.

Punjabi style mashed eggplant is ready to be served with puri or Chapati.