Baigan Bharta (Vangyache Chinch-gulache Bharit)


  1. Baingan(Eggplant) – 1 big
  2. Onion – 1 big
  3. Ground Nut Powder – 2 tblsps
  4. Grated Coconut – 2 tblsps
  5. Coriader Leaves – 2 tblsps finely chopped
  6. Tamarind thick paste – 1 to 1 1/2 as per taste
  7. Jaggery – 1 tblsp
  8. Red Chilli Powder – 1 tsp
  9. Salt to taste
  10. Edible Oil – 2 tblsps
  11. Mustard seeds – 1 tsp
  12. Asafoetida(Hing) powder – 1/2 tsp
  13. Turmeric – 1/2 tsp


  1. First make some piercings with the fork or sharp knife and then roast Baigan on gas stove or in the oven , till the skin is completely black. If roasting in oven, wrap Baigan in aluminum foil  and roast at 350 degree F, rotating it after every 10 mins till becomes soft ( it takes about 25 to 30 mins). When cool, remove the skin and mash roasted Baigan and keep aside.
  2. Chop fine the onion.
  3. To make the thick paste of tamarind, soak tamarind in warm water for 5 mins and the squeeze it to thick pulp.
  4. Take edible oil in tadka pan and keep it on medium flame gas stove for heating. When hot add to it mustard seeds, turmeric and hing powder. put off the gas.
  5. Now we just have to mix all the ingredients. For that, take a serving bowl. Add mashed Baigan, chopped onion, ground nut powder, grated coconut, red chilli powder, salt to taste  tamarind paste, jaggery and the tadka. Mix it properly, add finely chopped coriander leaves.
  6. Serve it with Bhakri or Roti.

2 thoughts on “Baigan Bharta (Vangyache Chinch-gulache Bharit)

  1. […] For a recipe using Tamarind try this  […]

  2. manjirichitnis January 28, 2014 at 12:33 AM Reply

    Hello Kanchan and Naval !

    I just blogged my aai’s version of the vangyache bharit recipe , I find your version so interesting and different, I have linked your recipe to my blog post too!


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