There are many variations to this recipe and I shall be posting the ones I know and love one by one. This bharith is a Maharashtrian style recipe and a favourite of mine.
- 1 big purple brinjal
- 2 onion finely chopped
- 2 to 3 green chillies chopped(as per taste)
- 1 cup thick fresh curds or as much as fits into the roasted brinjal flesh
- Salt to taste
- Sugar to taste(optional)
- Coriander leaves to garnish
- Wash the brinjal and wipe it with a cloth. Apply a thin coat of oil in the brinjal and roast it from all sides on medium flame.Transfer the brinjal to a plate once roasted and let it cool. Remove the skin of the roasted brinjal, mash the flesh well and keep aside.
- In a mixing bowl whisk curds, add the mashed brinjal,onions,green chillies, salt and sugar to taste. Mix well, garnish with coriander leaves.
- Serve it with bhakris/ chapatis/ rotis or even dal rice or any rice preparation.
- Always use fresh curds to prepare bharith.
- Add sugar only if the curds is tarter than you like.
- Look for a shiny and smooth brinjal.
To pick a brinjal with less seeds always choose the one lighter in weight.
- The crown and stem of the brinjal should be bright green. It should’nt be dry or brown.
- It should be quite firm. When pressed if it leaves an impression it means the brinjal is over ripe and not fresh.