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:
- 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:
Vangyache Bharit
INGREDIENTS
- 1 large eggplant (vangi or bhartha baingan or aubergine 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
INSTRUCTIONS
roasting eggplant
- rinse the eggplant (vangi or brinjal) first. on an open flame or on top of a grill, roast the eggplant till the skin gets completely charred and the eggplant shrinks a bit in size.
- keep on rotating the eggplant on the flame so that it gets cooked evenly and from all sides.
- insert a fork or a knife in the center of the eggplant and check if its turned soft and mushy. if not, then continue with the roasting.
- the eggplant should be completely cooked from within.
- remove and immerse the roasted eggplant in a bowl or pan of water.
- let it cool. then peel the charred skin and discard it. finely chop the eggplant. it will be mushy.
making vangyache bharit
- heat oil in a pan. add the onions and saute till translucent.
- add the crushed garlic and green chilies. saute till the raw aroma goes away.
- add the tomatoes and saute till the tomatoes become soft and pulpy and the oil starts to leave the side of the mixture.
- add the chopped mashed eggplant. stir in salt and saute for 4-5 minutes on a low flame.
- lastly add in chopped coriander leaves and stir well.
- serve the vangyache bharit hot or warm with some chapatis or phulkas. also tastes good with bajra or jowar bhakris.
NOTES
- reduce the chili for a less hot and spicy version of the vangi bharit.
very nice tasty recipe. i kept the brinjal not on gas but in oven for half hour
Thanks Kieran. Good to know this.
This was a good dish to serve with the Shahi Chickpeas and the Potato Poories I had made at my Indian Vegetarian cookery class. This website and blog is such a wonderful source of recipes. I feel inspired to produce more dishes.
thanks deirdre for sharing positive feedback.