1 big eggplant 1 small onion
3-4 green chilies
1 1/2 cup yogurt
coriander leaves

For tempering:
2 tsp oil
1 tsp mustard seeds
1/2 tsp asafoetida


Roast eggplant on a direct flame. Rub little oil on the surface for better roasting. After half an hour, or when the shell of eggplant leaves the inner skin, insert the knife and check if the inner portion of eggplant is also cooked. If it is well cooked, remove eggplant from the flame. Remove the shell and take only the inner portion of the eggplant. Remove black seeds, if any. Mash it with a spatula or grind coarsely in a chopper / grinder. Chop chilies and beat the yogurt. Make vertical thin pieces of onion. Mix beaten yogurt, chopped onion, chopped chilies, salt and sugar with the mashed eggplant. Heat oil in a pan. Add mustard seeds. As they start spluttering, add asafoetida. This is a tempering for the bharit. Pour this tempering on the prepared mixture. Garnish with coriander leaves and serve fresh.

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