The marathi style bharta is completely different from the punjabi or gujarati stlye of baingan bharta. In this recipe roasted eggplants are mixed with thick yogurt, roasted peanuts, green chillies and raw onion. The yogurt makes it very creamy and so it can also be used as a dip or spread. Peanuts and raw chilli and onion add crunch. Few things in life make me as happy as the deep smoky aroma of the traditional marathi vangyache bharit!
- 1 Eggplant
- 1 Onion finely chopped
- 1 cup Yogurt
- 3-4 Green Chillies finely chopped
- 1 tbsp Oil
- 1/2 cup Peanuts roasted, peeled and coarsely ground
- A few fresh coriander leaves
- 1 tsp Mustard seeds
- A few curry leaves
- 1 tsp Sugar
- Salt to taste
Wash the eggplant and wipe it off.
Coat it with oil and put it on the flame.
Roast it evenly from all sides till the skin is nicely charred.
Remove the roasted eggplant from the flame and let it cool.
Peel off the charred skin and mash the eggplant with the help of a knife.
Transfer the mashed eggplant to a bowl and mix in the yogurt, onion, peanuts, fresh coriander leaves, sugar and salt.
In a small tadka pan heat oil.
Once the oil is hot add mustard seeds and let them sputter.
Add the curry leaves and green chillies and cook it for a couple of minutes.
Add the tadka to the eggplant mixture.
Serve with soft roti.