vangyache bharit recipe
maharashtrian vangyache bharit recipe - fire roasted aubergine, mashed and cooked with onion, tomatoes, garlic and green chilies.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
- 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
roasting baingan to make vangyache bharit
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.
keep on rotating the eggplant on the flame so that its gets cooked evenly and from all sides.
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.
the aubergine should be completely cooked from within.
remove and immerse the roasted aubergine in a bowl or pan of water.
let it cool. then peel the charred skin and discard it. finely chop the aubergine. 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 aubergine. 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.
- reduce the chili for a less hot and spicy version of the vangi bharit.
Calories: 144kcal | Carbohydrates: 14g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 500mg | Fiber: 5g | Sugar: 8g | Vitamin A: 7.5% | Vitamin C: 14.7% | Calcium: 2.6% | Iron: 3%