vangyache bharit recipe – this is an easy recipe made with baingan or aubergines. one of the very popular indian recipe with baingan is baingan bhartha and it is made in different ways regionally in india.

this vangyache bharit recipe is the maharashtrian style of making baingan bhartha. vangi or vangya stands for aubergines in marathi language. i have already posted two similar recipes:

• punjabi baingan bhartha
• baingan chokha recipe (from bihari cuisine).

like baingan bharta, the recipe calls for roasting the eggplant on fire. the fire roasted eggplant gives a smoky flavor to the dish. nowadays we roast the baingan on stove top but in good old days, the baingan used to be roasted in charcoal fire and that really gives a good smoky charcoal flavor to the baingan bharta.

you can serve the vangyache bharit with phulkas or chapati. it will also go very well with jowar roti or bajra bhakri.

this vangi bharit recipe was shared by a maharashtrian friend and from then on i have always made it this way. the recipe just uses basic indian ingredients – onions, tomatoes, garlic, green chilies and coriander leaves. thats it… no spice powders. so easy to make with these ingredients that are usually stocked in the kitchen. the recipe is made with large aubergines or eggplants.

if you are looking for more baingan recipes then do check:

• baingan bhaja
• brinjal fry recipe
• brinjal masala recipe
• aloo baingan sabzi recipe.

5 from 2 votes

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vangyache bharit recipe

maharashtrian vangyache bharit recipe - fire roasted aubergine, mashed and cooked with onion, tomatoes, garlic and green chilies.

course side dish

cuisine indian, maharashtrian

prep time 15 minutes

cook time 15 minutes

total time 30 minutes

servings 3

rough calories per serving 144 kcal

author dassana amit

ingredients (1 cup = 250 ml)

• 1 large aubergine (vangi or bhartha baingan or eggplant or brinjal)
• 1 small to medium tomato, finely chopped
• 1 large onion, finely chopped
• 4 to 5 small to medium garlic cloves + 1 green chili, crushed coarsely in a mortar-pestle
• 2 tablespoons oil
• 2 to 3 teaspoons chopped coriander leaves
• salt as required

how to make vangyache bharit recipe

roasting baingan to make vangyache bharit

1. rinse the baingan (vangi or aubergine) first. on an open flame or on top of a grill, roast the aubergine till the skin gets completely charred and the aubergine shrinks a bit in size.

2. keep on rotating the eggplant on the flame so that its gets cooked evenly and from all sides.
3. insert a fork or a knife in the center of the aubergine and check if its turned soft and mushy. if not, then continue with the roasting.
4. the aubergine should be completely cooked from within.
5. remove and immerse the roasted aubergine in a bowl or pan of water.
6. let it cool. then peel the charred skin and discard it. finely chop the aubergine. it will be mushy.

making vangyache bharit

1. heat oil in a pan. add the onions and saute till translucent.
2. add the crushed garlic and green chilies. saute till the raw aroma goes away.
3. add the tomatoes and saute till the tomatoes become soft and pulpy and the oil starts to leave the side of the mixture.
4. add the chopped mashed aubergine. stir in salt and saute for 4-5 minutes on a low flame.
5. lastly add in chopped coriander leaves and stir well.

6. serve the vangyache bharit hot or warm with some chapatis or phulkas. also tastes good with bajra or jowar bhakris.

recipe notes

• reduce the chili for a less hot and spicy version of the vangi bharit.

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dassana amit

Founder, Designer, Recipe Developer, Food Photographer || MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.