February 25, 2013

Vangyachi koshimbir recipe - Brinjal koshimbir

brinjal salad in a serving bowl
Vangyachi koshimbir recipe - Brinjal salad is a very healthy and delicious salad prepared with roasted brinjal, fresh onions and  grated coconut. This is served as a side dish with jowar roti or jolada rotti, rice or chapatis. Several varieties of  brinjals are available here throughout the year. Any variety of large or medium sized brinjal can be used to make brinjal bharta and brinjal salad.  this koshimbir has smoky aroma as the brinjal is directly burnt on stove top and tempering with  dry red chillies also give some smoky flavor to the dish. The remaining ingredients such as onions, coriander leaves, green chillies and fresh coconut  are mixed in raw form and the koshimbir tastes great with the combination of all these ingredients.

Vangyachi Koshimbir Recipe
add mashed brinjal and tempering
Prep time : 10 mins
Cook time : 10 mins
Total time : 20 mins
Recipe type : Side Dish
Cuisine : Maharashtrian
Yield : Serves 2
Author : Vidya Chandrahas

  • 1 large sized brinjal
  • 1 large sized onion, finely chopped
  • 1/2 cup chopped coriander leaves
  • 1 green chilli, finely chopped
  • 1/2 cup grated fresh coconut
  • 2 tsp curd / yogurt
  • Salt 
For the tempering 
  • 2 tsp oil
  • 1/4 tsp mustard seeds.
  • 5-6 curry leaves
  • 4  dry red chilli pieces
  1. Wash and pat dry the brinjal and apply little oil over it. Roast it over a high flame. Turn the brinjal frequently  to roast on all sides till it  becomes soft.
  2. Remove it from the flame, cover with a lid and keep it aside to cool. 
  3. Then peel off the skin of the brinjal. Cut the roasted and peeled brinjal into small pieces and mash it well.
  4. Mix together the onions, green chillies,  coriander leaves,  coconut, curd, salt and mashed brinjal. Mix well the mashed brinjal and other ingredients. 
  5. Heat 2 tsp of oil in a small pan, add the mustard seeds to it. Allow it to splutter. 
  6. Add the curry leaves. Fry for  few seconds. Add the red chilli pieces, fry till crispy.
  7. Remove the tempering  from the flame. Pour it over the brinjal salad.  
  8. Mix gently and serve the badnekayi kosambari with choice of your main dish.
Vangyachi koshimbir - step by step pictures

1.  Wash and pat dry the brinjal and apply little oil over it.  Roast it over a high flame. Turn the brinjal frequently  to roast on all sides till it  becomes soft. Remove it from the flame, cover with a lid and keep it aside to cool. Then peel the brinjal
roasted and peeled brinjal
2.  Chop the brinjal into thin pieces and mash it with a back of spoon. 
mashed brinjal
3.  Mix together the onion, brinjal, green chillies, coconut and coriander leaves. 
onion, coriander leaves green chillies and coocnut
4.  Mix all the ingredients well. Make a tempering of mustard seeds, curry leaves and red chillies. Pour it on the salad. Serve the badnekayi kosambari as a side dish.
add mashed brinjal and tempering


  1. Wow...very easy & yummy salad....

  2. kosambari with badanekaye...super agi iruthee allee. I hv never had. Good to try it sometime. Thanks for the recipe.

  3. simple,easy and healthy salad.

  4. look absolutely tempting !! Gorgeous

  5. Such a delicious and authentic recipe.. Yummy !!

  6. just look like bharta. yummy one.

  7. This must be so good Vidya ! Wud love to have it :)

  8. love egg plant, any dish would def tastes great...

  9. Nice dish..we use to add curd with this. Looks yum!

  10. Salad with brinjal is interesting n loved it...


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