Baigan Bharta / Ringan Nu Bhartu / Audo / Vangi Cha Bharit / Roasted Eggplant Stir Fry
Baigan Bharta / Ringan Nu Bhartu / Audo / Vangi Cha Bharit / Roasted Eggplant Stir Fry is a popular traditional dish in Indian cuisine that has roasted or grilled eggplant as its main ingredient of the dish. The roasted eggplant is minced and is mixed in a stir fry mixture cooked with onions, tomato, ginger garlic paste, spring onion, fresh coriander, fresh garlic , spices and oil. The dish is served with roti, paratha or roti made with sorghum (jowar), finger millet (ragi), pearl millet (bajri), rice flour, or maize (makai) flour.
Servings 4 people
Equipment
- knife
- heavy bottom pan
- spatula
- spoon
- oven or gas top
Ingredients
- 4 brinjal washed and pierced with fork
- 2 medium onion finely chopped
- 3 medium tomato finely chopped
- 1/2 cup spring onion whites, finely chopped
- 1/2 cup spring onion green, finely chopped
- 2 tbsp oil
- 1/2 tsp mustard seeds rai
- 1/2 tsp cumin seeds jeera
- 1/4 tsp asafoetida hing
- 1 tbsp ginger garlic paste
- 1/2 tsp turmeric powder haldi
- 2 tsp red chili powder or more or less as per spice level needed
- 2 tsp coriander cumin seed powder dhania jeera powder
- 2 tsp sugar
- 1/4 cup coriander washed and finely chopped
- salt as per taste
Instructions
- Wash the brinjals and pierce them all over with a fork. Now put them on a baking tray lined with baking paper and put them to roast in a preheated @ 180 C for 30 minutes and then put the setting to grill and grill them for 15 minutes at 200 C.
- OR you can roast the pierced brinjals on the open flame as shown turning in between.
- Remove the roasted brinjal in plate and let it cool.
- Remove the skin.
- Chop the peeled roasted brinjal into small pieces running the knife criss cross on it. Keep aside.
- Heat oil in a pan. Add mustard seed and when they crackle add cumin seeds and let they crackle. Add asafoetida. Mix well.
- Add the chopped onions and spring onions white to it. Mix and saute on medium heat.
- Saute till the onions turn translucent. Add ginger garlic paste and saute for a minute on medium heat.
- Add the chopped tomatoes. Mix well and cook on medium heat till the tomatoes soften.
- After the tomatoes are nicely soften, add spices - turmeric powder, coriander cumin seed powder, red chili powder and sugar.
- Mix well till the spices are nicely mixed and absorbed.
- Add spring onions green (leave some for garnishing). Mix well till spring onions soften.
- Add the chopped roasted eggplant.
- Mix well and add salt as per taste.
- Mix well and cook for couple of minutes.
- Add chopped coriander and mix well.
- The Baigan Bharta / Ringan Nu Bhartu / Audo / Vangi Cha Bharit / Roasted Eggplant Stir Fry is ready to serve.
- Remove in a serving bowl and garnish with coriander and spring onion green and serve hot.
- Serve hot with dhana lahsan jowar rotla (coriander garlic sorghum flat bread), jaggery and simple moong dal for a complete regular meal.
