Goan/Konkan Style Eggplant/Brinjal Bharta (Vaingyan che Bharit)

Here is another Goan/Konkan bartha recipe that my Mom makes out of the Goan variety of big fat round purple brinjals. These brinjals are available in Goa only during season (I think Jan-Feb) and have a very good taste. The brinjal in this recipe should be cooked over direct flame or can be grilled or can be placed on a griddle. This bharta has a mild taste so should be served as an accompaniment with rice and It will not go well with chapattis.


1 large brinjal,

1 large onion finely chopped,

1 small tomato finely chopped,

1 green chili finely chopped,

Few strands of coriander leaves,

Salt to taste

Method –

Wash the brinjal and smear little oil on the surface of the brinjal. Place it on a griddle and cover it fully with a vessel. Keep the griddle on a low flame. At frequent intervals turn the sides of the brinjal.

Follow the above step till the entire brinjal is cooked thoroughly. Allow it to cool.

Peel the brinjal completely. Add salt to the flesh and mix well. Mix in all the other ingredients and serve.


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