Bareeta- A TM dish (auburgine/brinjal dish)

“Bhajana karama Ramacha, Bhareeta karaama vangyacha” is  very famous amongst TM’s. Which means  always praise lord Ram and make  aubergine “bareet”

Before marriage I had never heard of or tasted any traditional Tanjore Marathi dish at all. In our house, we always have sambhar and sar/rasam and some times Kadhi (dish prepared with curd/yogurt). My father never liked anything which didn’t have  lentils in it.

My mother in law always used to talk about this dish but never prepared it. But she gave me the recipe.

This will be enjoyed only by those who like roasted or raw taste.

Being a very authentic Maharashtrian dish, I thought I’d enter this to the contest as well. (Preeti said any number of entries are allowed!!!!)

Ingredients:

  • one medium sized Aubergine /brinjal/egg plant
  • lemon sized tamarind
  • 4-5 red chillies, 1tea spoon mustard seeds,
  • 1 tea spoon black gram dal (urad dal)
  • few curry leaves
  • pinch of hing
  • little jaggery
  • salt (depending on your preference)

It would be better if you have gas stove/cooker but you can roast the Aubergine in the oven.

Method:

Nicely oil the Aubergine and keep it in the oven for at least 20 min or check in between till it gets roasted and become soft.

If you are doing it on gas stove, make sure it is cooked properly (take care of your hands)

Before, the Aubergine is ready, soak the tamarind and take the juice and keep it ready in the vessel, in which you are going to prepare the bareet.

Season the tamarind juice with mustered seeds, curry leaves, black gram, and asafoetida. Fry the red chillies and crush them into the tamarind juice.

Now, if the Aubergine is ready, peel off it’s skin and put it directly into the seasoned tamarind juice. Squeeze it and mix it very well, adding salt and jaggery to it.

Very simple recipe, now enjoy with hot hot rice.

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3 Comments (+add yours?)

  1. Trackback: A Fight Against Plagiarism and a humble giveaway results. | ISingCakes
  2. Anu Mahesh
    May 25, 2013 @ 04:21:08

    Isn’t’ this kathirikk a gothsu the Brazilians make? I thought u had to add curds to roasted brinjal

    Reply

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