Goan Style Brinjal Bharta Recipe
Goan Brinjal Bharta Recipe, a delicious Baingan recipe which is perfect for your everyday meals and can be packed in your Lunch Box.
Traditionally Goan Brinjal Bharta Recipe is cooked by roasting brinjals on charcoal. But the brinjals also can be grilled on a grill or directly on the gas by keeping a wired mesh. I have roasted it on a wired mesh in this recipe.
You can also roast in an OTG. Goan Style Brinjal Bharta Recipe tastes delicious due to the addition of finely chopped onion and tamarind. The tangy taste of tamarind makes this recipe truly delicious. For a no onion and no garlic version, simply avoid the addition of chopped onion.
If you like this recipe, here are more Goan Recipes that you can try in your Kitchen for your everyday meals:
- 1 Brinjal (Baingan / Eggplant)
- 2 Onions , finely chopped
- 2 Green Chillies , chopped
- 1/2 cup Coriander (Dhania) Leaves , finely chopped
- 1 tablespoon Tamarind Paste
- 2 tablespoon Fresh coconut , grated
- 1 Tamarind , marble sized ball
- Salt , to taste
- 1 tablespoon Cooking oil
How to make Goan Style Brinjal Bharta Recipe
To begin making the Goan Style Brinjal Bharta Recipe, clean the brinjal and make 4 to 5 slits keeping the brinjal intact.
Heat oil in a heavy bottomed pan. Switch off the pan and apply this oil to the brinjal. Once done, put the brinjal in the same pan and cover it with a lid.
After 2 minutes, open the lid and turn the brinjal carefully to the other side. Once it is slightly cooked from the other side, carefully insert the marble sized tamarind ball through one slit and again cover the lid.
Keep on turning the brinjal till it gets cooked on all sides. This might take 25 to 35 minutes.
Once cooked, it will turn brown and will release water. Let the brinjal remain covered until it cools down.
After cooling, peel the brinjal and discard the peel. Mash the pulp and mix it with finely chopped onions and green chillies in a bowl.
Add grated coconut, tamarind paste, salt to taste and mix everything well. Once done, add finely chopped coriander leaves, mix well and it is ready to be served.
I am originally from Goa. A Mom to a little daughter. A software engineer by profession and have a full time job at an MNC. I am a passionate food blogger who loves to cook, write about food, style it and click pictures of it. My recipes have been featured in Fortune Desi Bites, The Hindu - Young World and NDTV Good Times.