I use to make this by inserting garlic inside brinjal and coating with mustard oil and roast, after roasting taking out the outer skin of the brinjal when it hot not using water to cool down because water can take away the flavour. After peeling the outer skin just chopping/mashing the brinjal and in the pan very little musterd oil onion ginger chilli little garlic tomato turmeric chilli powder salt and our mashed brinjal lastly dressing with coriander leaves.. so tasty.. Now I'm going to try your way, I'm so sure it will also be soso tasty.. thank you for recipe ❤🎉🎉🎉🎉
Sairam Sir. I prepared this dish as per your instructions. It was extremely good. My husband was absolutely floored by my culinary skills, which I undoubtedly owe to you. My child who usually never relishes brinjal ate sumptuously. Thanks a gem.
Right from how to cut vegetables to how to tear a chapatti and what quantity of sabji to be taken along ….😂😂😂chef you are really great not only at cooking but also explaining
I only subscribed 2 RU-vid channels for cooking. For veg, your channel and for non veg, Chef Damu’s channel. I really feel like I’m taking cooking course when watching your videos. Thanks a ton for your effort and selfless teaching of all techniques.
We love your way of explaining the recipes ,even people who hate cooking will completely change and will love cooking ,we just watch you mostly for your funny talks and also the recipe too .God bless you .
Sir.. Tried this baingan bartha in the same way you taught. Came out very well.. I planned to eat only 3 chappathis, but this taste made me eat more.. Kadaisi chappathi illama pochu... Seriously very level sir
Thank you so much, chef. I enjoy watching your videos and trying these recipes at home. Some people suggest not using water to remove the skin of the baingan because they say it loses the 'burnt' flavour. Instead, wait for it to cool down naturally and, after a few minutes, you can remove the skin just by wetting your fingers from time to time.
Bhat Sir, indha recipe nangal,viragu adupu use panna podhu frequently seivom. Really very nice, delicious n tasteful recipe. By releasing this recipe u have GIVEN REBIRTH TO THIS. The,way u r telling the recipes, really give temptation to our new generation youths to try n take this. HATS OFF SIR!My Hearty thanks n Blessings for releasing more n more old n gold recipes like this👍👍👌👌🙏🙏✋✋
Hello sir, this is Rama from London. I prepared this for dinner and it came exceptionally well and looked the same like yours. Thank you for the recipe.
Good Afternoon Sir, Just made this dish, it's really divine, as you said. Sir I'm your fan and have tried most of your recipes. God bless you. Thanks a ton🙏😊
I am very very big big big big infinity times big fan of Chef Venkatesh Bhat Sir and Chef Dhamu Sir The way he relates music to food is really giving me goosebumps 😅 I started enjoying food only after seeing these both wonder men on tv shows and RU-vid Thanks Vijay tv for making cooking enjoyable and eventful with these jambhavans 🎉 Hats off 🎉🎉 There is a lot to learn from them !!!!🎉🎉🎉🎉
while you are explaining the taste, water slips out if the tongue automatically.you make the recipe so simple.Thanks a lot& it is a blessing in disguise for old people of south, who do not know much about North Indian dishes.Our blessings.
I had requested for this recipe coz all were teasing me that I put a lot of spices. But you have prepared it the same way, only one difference - I put little bit of tamarind pulp. Thank you for the video. God bless you.
Actually typical North Indians don't add ginger garlic in Baingan Bartha. They only add lots of onions and tomatoes. They mash the burnt brinjal roughly with hands but not pulse it. Rest all other ingredients are same as Mr Bhat used. If you aad ginger garlic it turns out to be too masala and the dish will not have a unique taste. Not all North Indian dishes requires tomato, onion, ginger and garlic.
Love all ur recipes....would love to meet you one day...please share ur cookware range and details...we would love to know about the kadai u use...please share them waiting for that sir
Even Old is Gold when Sir. V. B touch details any recipe. An out of the world tasty dish is Baingen Bartha for Rotis or Chappathi. Any old or new You are Welcome to present to anxious, eager & Welcoming Subscribers like me 🙏🏻🌷🙏🏻🌷🙏🏻🌷🙏🏻🌷
If you insert garlic pods inside the slits and cook on slow fire the flavour gets infused and enhanced. Also sir, this is a rustic flavour- so mashing with a wooden spoon or hand or knife into chunks gives it texture. Pureeing is more like Babaganush texture My opinion
இது புது மாடல் நாங்க என்ன பண்ணுவோம் நா கத்தரிக்காய சுட்டு ஸ்மாஷ் பண்ணி பச்சை மிளகாயை பொடியாக நறுக்கி கடுகு பெருங்காயம் உளுத்தம்பருப்பு தாளித்து பச்சை மிளகாயை சேர்த்து நன்கு வதக்கி அதன் தலையில் புளியை கரைத்துக்கொட்டி மஞ்சள்தூள் சேர்த்து நன்கு வதக்கி சாதம் பிசைந்து சாப்பிடலாம் ( இவன் இருக்கானே இந்த பைங்கன் பராத்தா செம்ம சூப்பர் கும்முன்னு இருக்கும் போல இருக்கே செஞ்சுர வேண்டியது தான் 👌👌👌👌⭐⭐⭐⭐⭐)
presentation explanation step by step fantastic brother congradulation.this recipee is awesome as u said very good.combination for fulka chapathies thanku very much brother super dish u night i will ptepare
