I tasted this dish for the first time at John's house. His late father made it for the family, which they refer to as Dad's dish. Whenever we visit the in-laws in Goa, they will always serve us this brinjal bharta. A fresh, nutritious, delicious salad with a smoky flavour.
The brinjal is coated with oil and roasted over a flame or in an oven until the outer skin is charred with the flesh cooked and soft. The skin is peeled and discarded with the pulp mashed, which is mixed with onion that provide the crunch, green chilli that imparts slight heat, fresh grated coconut contributing to the sweetness along with vinegar and salt that brings the dish together. Garnished with fresh coriander leaves and served at room temperature. A simple and easy dish to prepare.
Select a firm, heavy brinjal with a shiny, unblemished skin. Male ones have fewer seeds and are less bitter, with shallow, round indent at the bottom. Female brinjals have an indent that is deep and shaped like a dash or line.
The brinjal is coated with oil and roasted over a flame or in an oven until the outer skin is charred with the flesh cooked and soft. The skin is peeled and discarded with the pulp mashed, which is mixed with onion that provide the crunch, green chilli that imparts slight heat, fresh grated coconut contributing to the sweetness along with vinegar and salt that brings the dish together. Garnished with fresh coriander leaves and served at room temperature. A simple and easy dish to prepare.
Select a firm, heavy brinjal with a shiny, unblemished skin. Male ones have fewer seeds and are less bitter, with shallow, round indent at the bottom. Female brinjals have an indent that is deep and shaped like a dash or line.
Goan Brinjal Bharta
(Serves 4)
Ingredients:
1 large brinjal
1 medium-sized onion (finely chopped)
1 green chilli (finely minced)
few coriander leaves (finely chopped)
1/4 cup fresh grated coconut
1 1/2 teaspoons vinegar
oil for brushing
salt
Method:
Preheat oven to 500 F or 260 C.
Wash brinjal, pat dry and brush the outer skin with oil. Roast in the oven until the outer skin is charred with flesh cooked and soft, around 15 to 20 minutes.
Note:
The brinjal will start to collapse indicating that the flesh has softened. To prevent the brinjal from exploding, prick with a fork before placing in the oven.
Peel off the skin and discard. Mash or cut the flesh into small pieces.
Note: If brinjal has seeds, discard them.
In a bowl, mix the flesh with onion, green chilli, coconut, vinegar and salt.
Serve garnished with coriander leaves.
Note:
(Serves 4)
Ingredients:
1 large brinjal
1 medium-sized onion (finely chopped)
1 green chilli (finely minced)
few coriander leaves (finely chopped)
1/4 cup fresh grated coconut
1 1/2 teaspoons vinegar
oil for brushing
salt
Method:
Preheat oven to 500 F or 260 C.
Wash brinjal, pat dry and brush the outer skin with oil. Roast in the oven until the outer skin is charred with flesh cooked and soft, around 15 to 20 minutes.
Note:
The brinjal will start to collapse indicating that the flesh has softened. To prevent the brinjal from exploding, prick with a fork before placing in the oven.
Peel off the skin and discard. Mash or cut the flesh into small pieces.
Note: If brinjal has seeds, discard them.
In a bowl, mix the flesh with onion, green chilli, coconut, vinegar and salt.
Serve garnished with coriander leaves.
Note:
- Depending on the quantity of the pulp, the rest of the ingredients can be increased accordingly.
- The Goan Hindus use tamarind pulp instead of vinegar.
