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.
I only subscribed 2 RUclips 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.
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
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.
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 .
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
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🙏😊
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.
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.
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.
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
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
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
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👍👍👌👌🙏🙏✋✋
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 🙏🏻🌷🙏🏻🌷🙏🏻🌷🙏🏻🌷
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 RUclips Thanks Vijay tv for making cooking enjoyable and eventful with these jambhavans 🎉 Hats off 🎉🎉 There is a lot to learn from them !!!!🎉🎉🎉🎉
Sir kalyana sambar recipe upload pannunga sir ipolaam marriage la old style sambar yaarum sariya panrathu illa athanala neinga solli kudutha engaluku konjam usefulla irukum sir
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.
I only subscribed 2 RUclips 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.
I tried this preparation out. It turned out really well. Thank you soooo much chef.
Bhat sir, you are right. We never imagined we could cook all these at home. B'cas of you , we are cooking all these. Can't thank you enough. 😊🙏
My husband’s favourite dish yester day I prepared same ingredients… I ldd add o used you explained it very well
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
Sir u are so sweet sir, neenga solikudukura vidham awesome, samaikanumdra aaravatha thooduthu sir. Stay healthy and happy widbur family for ever sir.❤
Tried this recipe today...it was loved by everyone in our home....my kid doesn't eat brinjal at all....today she tried and liked very much....
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.
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 .
Mm in
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
ண
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🙏😊
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.
aunty very lucky living in London. everyone fine at home?
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.
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.
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
Evana ippoye siren sir, correct timing and consistency iam learning from you sir. Thank you sir
Normal size brinjal la intha dish seiyalama
Sema. Vera level video brother. We r tempting to cook your recepies while seeing in RUclips. Kudos to your team. Vaazhga valamudan nalamudan
Venkatesh, GUN dish yaar! My mouth is watering!
Thank you for this recipe and for your good wishes which I heartily reciprocate. Planning to make this tomorrow. 😊
Wow!!! Great recipe,🔥
It looks delicious,👌🏻👍🏻
One of my favourite side dish,🥳
Thanks for teaching sir,🌸🙏🏻🌸
chef ! few sprigs of your thara local dialect connects so many people.. you are simply awesome!
Good show of prep. Of Baingan
Bartha, u did well. Thank u.
I wonder how passionate you are about cooking
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
❤ sir the way u explain makes the tongue wet for us... beautiful recipe thankyou!
Thanks for your wonderful display of making Baingan Bartha. We followed and got this superb item. Hats off Sir
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
My kids loves a lot and are asking to prepare in the same way all the time. Thank you sir🙏
Sooper Brinjal side dish vow 🙏🙏Thank u sir.Always I m watching yr recipe & doing things
Sir video paathutu naanum try pannean super a irukku nu en pasangalum saapitaanga I am so happy .thanks sir
Nice explanation and good recipe.... Thank you.... 😊
butter matter superly explained.... very exotic
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👍👍👌👌🙏🙏✋✋
Fantastic!!!
Your narration is beautiful and tasty too. !!!!!
Where is our NATIONAL TREASURE ? You need to get him Venkatesh Sir.
My son is addicted to your recipe sir.🎉🎉🎉🎉😊
Tried this today.. Came out well sir. Thank you
இப்படி சாப்பிடவேண்டும் என சொல்லிக்குடுக்கிறீங்க வேற லெவல் சார்
Yummy dish chef.. HAVE BEEN Longing to learn THIS
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 🙏🏻🌷🙏🏻🌷🙏🏻🌷🙏🏻🌷
Katharikai thokku
Thanks a lot Mr venkatesh .Sure will do this
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 RUclips
Thanks Vijay tv for making cooking enjoyable and eventful with these jambhavans 🎉
Hats off 🎉🎉
There is a lot to learn from them !!!!🎉🎉🎉🎉
Ada Ada Ada Vennaya potingale, I understand ur feeling and taste. Semmmaya irukum.
Incredible preparation!!! I’m enjoying a lot the video!🦇
Tried this recipe came out very well Sir😋😋Thank you so much🙏
I love your background comments while Demo'ing receipe. 🙂
Came out very well thankyou sir
Tried this recipe today turned out so good 😋 thank you Sir 😊!!! Keep rocking ☺️
Superb dish. Thank you Venkat.
Aaaha!!!! Arumai super sir 👌👌👌👌sollum podhe naakku oorudhu.......
Sir your running commentary is more relishable than the BAINGAN bhartha
Keep going
Anna, your speech excellent, try panidu feedback soluran
Sir kalyana sambar recipe upload pannunga sir ipolaam marriage la old style sambar yaarum sariya panrathu illa athanala neinga solli kudutha engaluku konjam usefulla irukum sir
What a fantastic chef u r 👌🏼❤️just loved ur presentation more than the recipe ☺️👍🏽😍 I m gonna definitely try this recipe
Sir
I tried this one with such good taste.. ❤❤❤❤
Ipave panni sapten sir vera leval ❤❤😍
going to try this dish tomorrow with a small twist. going to smoke onion, tomato and garlic together.
will share how it came out tomorrow
It wd be litti choka..
Superb sir ! Why chapati even for dosa it will be nice.
Fantastic sir.இது மாதிரி பழய ரெசிபிகள் செய்து காட்டுங்க சார்.🙏🙏
Super sr... Nega sollum bodhe try pannanumnu maind fix aidudhu 😍😍
சார், மனசார சொல்றேன், நீங்கள் உங்கள் குடும்பத்தாருடன் பல்லாண்டு காலம் நலமாகவும் சுகமாகவும் வாழ வேண்டும். 🙏🙏
Miss u at cwc
Yes
I am enjoying your baingan bhartha video fantastic 👍
Hello sir a big fan to your cooking szhewan noodles recipe podunga plz
Thank you sir. Will try as soon as possible. Mouthwatering dish.
Awesome naration and easy recipe!
Your jolly talk is inducing me to see your videos
Bhat sir : Kadai coming
We : we're waiting🕶
One eternity later 👵🏼
We : still waiting
I don't understand this. Can you explain?
Bhat sir has announced in his recipe that his new brand cooking vessels are coming for sale from August 2021. We are waiting....
Very nice explanation. We will try.
Bro நீங்க சமையல் செஞ்ச பிடிக்காத காய் கூட பிடித்து விடும் ❤️❤️❤️
Sir kathri kai sabidathavar kuda sabida thundam recepice fantastic
Hi Sir I’m kisha from Uk I like ur cooking & thank you so much for ur wonderful dishes.🙏
Wonderful vedio !! Will try as soon as possible !!👍👍🙂
When is the VB brand cookware going to be released? Eagerly awaiting.
Super....is this punjabi style barta?
Daily daily my kitchen la unga video than sir release aaitu iruku sema sema enjoying lotttt thanks alooottt
Your way of cooking very interesting and your explanation of recipes fantastic.
very glad. thank you. I will try
Sir your explanation is outstanding 🙏
Super sir pls give us more recipes for chapati
I cooked this today with butter naan it turned out fantastic ❤
Wow really super 👌👌👌👌👌l will do it sir 🥰 Thank you so much for your wonderful recipe and lovely speech 😊🙏🙏🙏 Take care and be safe sir 😷😷😷
Hi mr Bhat. Just quick question. I don’t have chopper. How do I do cut manually. Pl let me know
I have a doubt. If we put those aubergine in water after grilled, don't the smoky flavour washed out?...... Please explain...
Sir unga samyal pudikum adhaiveda unga talk romba pudikum
Best chef to follow😊
Thank u sir will try soon very simple receipe
Your description is fantastic 👍❤️
I try this really very nice.... 🙏🙏🙏 sir
😋😋😋 thank you so much sir... Pl share raajma receipie
இந்த கத்திரிக்காய் தொக்கு பழையது இத எங்க ஆச்சி கம்பங்கூளுக்கு செய்வாங்க its really fine tasty recipe
Nice recipe..I will do this without onion and garlic..
Excellent preparation sir 👏👏 will try 👍
Sir super. Neenga samayal seiyyum vitham wow
Vere level sir no words to say Sir. God bless you with good health. 🙏🙏
Sir pls give review about kadai
Thanks bhat sir..kathrikai rmb pidikum kandipa try pani parkara sir☺️
I am the first one to watch the reciepe video
Chef nega food supera seiriga, next time atha food eppadi sapudanum nu explain pannathiga, romba tempt aguthu, plsss😭😭😭🙏
VB Sir you are a national treasure! Love the way you describe your food and process. Especially enjoyed this video! #TeamBeeda 😂😂