BHARITH...a Thanjavur Marathi Dish

 Bharith is a very tasty accompaniment to any meal and very simple and easy to make.No grinding and no masala!
What makes Bharith different from Raitha? As far as I know, Bharith is  made with mashed vegetable and raitha is made with grated or chopped vegetables. It is not equivalent to the Tamil  'thogayal' as this is largely made with Dahi/ Curds.

BHOMPLAACH BHARIT:

Interesting Info: I hear that in my grandfather's time tender whole pumpkins were roasted on coals

until the skin was charred. The skin would then be removed and the pulp of the pumpkin mashed to make Bharith!

This was probably done in the 'CHUL' used to heat water for bath . Probably the younger generation have no clue about all this....will blog about it another time...

Anyhow, in today's Thanjavur Deshastha homes, the pumpkin or bhompla is peeled, chopped, boiled and the mashed.

To this is added 'phodni' (this has come to be referred as 'ponni' in TMD homes!) .

To make 'phodni'..heat oil, add mustard seeds, udadcha dal, thamda mirsinga(red chilli). Once udad cha dal is brown, add  hirva mirsinga (green chilli), karepak (curry leaves) and add to the mashed bhompla/pumpkin. Mix with dahi/curds and garnish with kothmir. Add salt.

VAANGYACHA BHARIT:

Made with the huge big vaangi/brinjal/eggplant this is made the roasted way. Roasted on fire, peeled, mashed and made just same way as above.

URLAGADDE/BATATA CHA BHARIT:

This ia also made by boiling the potatoes and mashing them. Phodni of red chillies, udadacha dal, mohre(mustard seeds) is added , along with green chillies, curry leaves. This is mixed with dahi/curd and garnished with kothmir.