August 15, 2017

Tanjore marathi recipe - Vangi dahi bharit

We wait all year here for summer. We get through probably the toughest month of February in the hope of June and July. Sure the spring is a lot of work - cleaning, getting the vegetable patch ready, planting the seedlings, pruning.

But come summer the school is off, no lunch menus to be planned, movie night can be any day ;-), vegetable patch gives a small supply of tomatoes, cucumbers, okra, chillies, peppers, farmers market is is full swing.

These two cucumbers were hiding under the plant for almost a week before I spotted it. How is your summer going?

This summer Lil A is riding his bike without training wheels, Tiny M is learning how to read. There are spell books and star wars from the library.

But before I get too far, let me tell you about the recipe. I have another special Tanjore marathi recipe - Vangi dahi bharit.

Vangi Dahi bharit

My MIL was visiting a few weeks ago and when she comes I am always waiting to learn a new Tanjore marathi recipe. She suggested Vangi dahi Bharit. It is a version of bharta but instead of tomato, the recipe uses yogurt.

When Aswin's cousin and her mom were visiting, they mentioned that the recipe can be made either with yogurt and sometimes the yogurt is substituted for tamarind juice.

Similarly, the eggplant can be replaced with other vegetables which are sautéed then then added to the yogurt with a tempering. This version is quite simple, but you can add ginger, onions, or even a hint of coconut to the bharit.

It goes as a great side for many things. We served it with a simple dal and pulao.

(serves 4-6)

Two eggplants
1 cup yogurt (the thicker the better, we used greek yogurt)
1/4 cup cilantro - chopped
handful curry leaves - chopped
salt to taste
Oil to coat eggplants for roasting

For tempering
1 1/2 tbspoon oil
2 pinches of asafetida
1/2 tspoon mustard seeds
1/4 tspoon urad dal
2 green chillies (can be substituted with red chillies)

Vangi Dahi bharit
Make incisions in the eggplants and coat the eggplant with oil. Roast the eggplants till it is soft and mushy. Then peel the skin and mash it up.

Vangi Dahi bharit
Add the cilantro, curry leaves and salt. You can store this for a few days and add yogurt right before you are ready to eat.

Vangi Dahi bharit
Add the yogurt to the eggplant and adjust salt as necessary.

Then temper the oil with all the ingredients and add it to the bharit. Mix it well and the bharit is ready to be served.

1 comment:

  1. Hi Mandira! Happy to see your garden is in full swing -- it's been such a cool summer that everything is a month behind here -- I haven't picked one eggplant yet (but the cucumbers and squash are going crazy!). This recipe is totally new to me and a must-try. All the best!


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