Tuesday, July 04, 2006


Brinjal is a vegetable, which has lot of admirers and also many who hate to eat it.
But in my house brinjal is quite a favorite because goans have dishes which make a humble brinjal quite interesting..
In my very initial posts I had a recipe of brinjal phode posted, which is quite a tasty dish
Today I will write about vangyache bharta… or brinjal bharta
In Goa this dish is done without cooking it.
The dish requires the brinjal to be roasted and then the pulp is used.
Let me share with you some facts about a brinjal, which I sourced from the book
Brinjal is low in calories
It lends a meaty flavor and texture to veg dishes
The tastiest eggplants are firm,with thin skins and mild flavor.
A cup of eggplant has only 40 calories
Eggplants are members of nightshade family which includes tomatoes,potatoes and peppers.

Let me give you the recipe of vangyache bharta


1 big brinjal
One finely chopped onion
2 green chilies chopped
½ cup grated coconut
1tbsp tamarind pulp or ½ cup dahi or yogurts.


§ Roast brinjal on the gas stove till it becomes soft.
§ Let it cool then remove the outer skin
§ Mash the inner soft flesh of the brinjal
§ Add finely chopped onions, green chilies, and coconut to it.
§ Mix all this together.
§ Add tamarind pulp or sour yogurts to it
§ Mix everything, together.add the required salt.
§ Eat with chapattis.

1 comment:

Linda said...

Hi Mahek,

This looks so lovely and delicious -- thanks for sharing the recipe!