- 1 large round brinjal/ aubergine
- 1 green chilly
- 2 teaspoons tamarind pulp
- 1 medium sized onion chopped
- 1 tablespoon coconut grated
- 1 tablespoon finely chopped coriander leaves
- 1 tablespoon olive oil (optional)
- Salt to taste
This style of preparing Bharta is a bit subdued in spice and has a subtle flavor focusing on the Baingan. The bharta also depends upon the type of Brinjal/ Aubergine used. The Goan variety of Baingan are creamy textured and nearly seedless, which compensates the lack of strong spices and gives it a heavenly lip smacking experience. The roasting of the baingan gives it that wonderful smoked aroma.
You could call it a green bharta instead of the Red bharta of the Northern cuisine. Unlike the North where it is eaten with Roti or Parathas, in Goa the Bharta is eaten with Dal & Rice.
- Apply oil all over the brinjal/ auberinne/ baingan/ vangi and make 2 or three vertical deep cuts on it. Char the skin by keeping it directly on the flame (you could use a barbeque or a grill too).
- Peel off the charred skin and mash it well to avoid formation of lumps.
- In a bowl mix together the mashed brinjal, salt, green chilly, amarind pulp, grated coconut & olive oil (optional).
- Garnish with finely chopped coriander/ cilantro leaves.