This Maharashtrian vangyache bharit is a fire-roasted eggplant, mashed and cooked with onion, tomatoes, garlic and green chilies.
(vangi or bhartha baingan or aubergine or brinjal)
small to medium tomato,
4 to 5
small to medium garlic cloves + 1 green chili,
crushed coarsely in a mortar-pestle
2 to 3
chopped coriander leaves
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.
Reduce the chili for a less hot and spicy version of the vangi bharit.
full recipe -