Vaingyache bharth-Goa style

Vaingyache Bharth ( Roasted brinjal chutney in Goan style):

Hello friends,
First of all, let me wish you a Happy New Year 2020. In this new year, I have decided to concentrate on the pure original Hindu Saraswat Goan recipes which I prepare almost everyday in my kitchen. These recipes are pure Goan style some of which are already included in my blog, whereas some still to be accompanied. Along with new new recipes, let me do a new year resolution to fill the basket of my blog with cultural food of Goa, which I learnt from my mother, mother in law and which belongs to my everyday cuisine.

So today sharing with you a roasted brinjal chutney recipe of Goan style which is called locally as vaingyache bharth. Earlier in my blog I had posted cooked brinjal bhartha recipe typically called as baingan bhartha whose recipe you will find in my veggies section of my blog. I have learnt a Maharashtrian recipe of brinjal bhartha of vidharbh district wherein they add garlic and spring onions which gives bhartha a different aroma and taste. I did try this recipe once but my family is pure Goan so they didn't like it so there was no question of preparing it again. You go through my Goan recipe and just make a temper of garlic and spring onions and you will get to taste the Maharashtra recipe. A simple brinjal can make wonders in your kitchen and bhartha a easy dish is prepared in various ways in different States as per their culture. I still remember the wrinkled hands of my mother and also my mother in law who prepared this recipe, so would like to call it a wrinkled hand recipe.

Goan vaingyache bharth is made from the big fat brinjals whose picture i have given below. They are in round or oblong shape, dark purple color available seasonally in Goan markets. Only bharth is made out of these brinjals, so are called bharthachi vaingi in local Goan language. Some slice them and make fritters, they too taste awesome. But these are special bhartha brinjals. They are roasted on direct flame and then used in preparation. The chutney is in raw form without cooking again and is very easy to prepare and quick. So let's go through the recipe.

Ingredients:
Big brinjals:1 or 2

Chopped green chillies-3-4
Tamarind -1 small ball
Scraped coconut-1 bowl
Sugar-1 tsp
Salt as per taste
Coriander leaves ( optional)
Chopped onions-2
Oil-2 tsp

Method
Apply oil to the brinjal and keep it on direct flame to roast.
Cool and peel off the black roasted skin with help of water and make it skin free as shown below.

Soak tamarind ball in little water and then remove its pulp.
Mash the cooked brinjal with your hands or a masher.
Add green chillies, salt and sugar and mash them well with your fingers so that tangy, pungent, sweet, salty flavour of green chillies sets in your bhartha well.

Then add tamarind pulp, scraped coconut, coriander leaves( optional) and mix everything together with your hand. Addition of coriander leaves is optional, this is a modern approach. In ancient times, coriander leaves were not available easily and so were not added. However addition of them gives a more unique flavour to your dish, so I add them if available. No problem if you do not have them handy with you.

While serving mix chopped onions and serve immediately, otherwise onions leave water and your bhartha tends to become watery after sometime. So I usually do not mix onions first. Whereas serve bhartha along with chopped onions in a bowl aside, so that each one can serve him best.

Enjoy Goan easy vaingyache bharth with Goan rice or chapati.
Pl.note: This bharth needs to be finished off at one time or to be kept in refrigerator to be served later since its raw and can get spoiled easily since its prepared with your hands.

Happy cooking!!

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