There are many variations to this recipe and I shall be posting the ones I know and love one by one. This bharith is a Maharashtrian style recipe and a favourite of mine.

RECIPE :
Ingredients

• 1 big purple brinjal
• 2 onion finely chopped
• 2 to 3 green chillies chopped(as per taste)
• 1 cup thick fresh curds or as much as fits into the roasted brinjal flesh
• Salt to taste
• Sugar to taste(optional)
• Coriander leaves to garnish

METHOD :

Wash the brinjal and wipe it with a cloth. Apply a thin coat of oil in the brinjal and roast it from all sides on medium flame.Transfer the brinjal to a plate once roasted and let it cool. Remove the skin of the roasted brinjal, mash the flesh well and keep aside.
In a mixing bowl whisk curds, add the mashed brinjal,onions,green chillies, salt and sugar to taste. Mix well, garnish with coriander leaves.
Serve it with bhakris/ chapatis/ rotis or even dal rice or any rice preparation.

NOTE :

Always use fresh curds to prepare bharith.
Add sugar only if the curds is tarter than you like.

TIPS :

Look for a shiny and smooth brinjal.
To pick a brinjal  with less seeds always choose the one lighter in weight.
The crown and stem of the brinjal should be bright green. It should’nt be dry or brown.
It should be quite firm. When pressed if it leaves an impression it means the brinjal is over ripe and not fresh.