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Ingredients
- Serves 2 people
1 large eggplant
1 tomato (finely-chopped)
1 white onion (finely-chopped)
4 to 5 garlic cloves (finely-chopped)
2 green chilies (chopped)
30 ml peanut oil
15 g fresh coriander leaves (finely-chopped)
5 to 6 curry leaves
2 g turmeric powder
3 g red chili powder
2 to 3 g salt to taste
garnish:
few sprigs of coriander
2 bhakris (local flatbreads)
Recipe Courtesy of
Asian Food Network
Asian Food Network
Vangyache Bharit (Roasted Eggplant Mash)
Vangyache Bharit is a dishs made with flame or charcoal-roasted eggplant. One of the most popular recipes made with eggplant, it has regional variations across India. This particular recipe is made in the Maharashtrian style, which has the addition of peanut oil and curry leaves. It is best enjoyed with Bhakri (a local flatbread) and is usually eaten as a vegetable dish for lunch or dinner.
- Hard
- 15 min
- 45 min
- 15 min
- 2 steps
- 13 Ingredients
- Hard
- 2 steps
- 13 Ingredients
- 15 min
- 45 min
- 15 min
Instructions
-
Roasting the egg plant
- Rinse the eggplant under cold running water. On an open flame or on top of a grill, roast the eggplant till the skin gets completely charred (blackened and crumbly) on all sides.
- Keep on rotating the eggplant on the flame so that it gets cooked evenly and from all sides.
- Insert a fork or a knife into the centre of the eggplant, and check if it has turned soft and mushy. If not, continue roasting.
- This whole process should take around 8 to 10 minutes. Once completely charred on the outside and soft on the inside, transfer to a plate and set aside.
- When it’s cooled enough to touch, peel off the charred skin & chop the egg plant to a mash-like consistency on a chopping board.
-
Making the Bharit
- In a large pan over medium heat, add peanut oil and heat. Add the onions and cook until translucent, or for about 2 to 3 minutes.
- Add the chopped garlic and green chilies. Cook until the raw taste and aroma disappears, or for about 2 minutes.
- Add the chopped tomatoes, red chili powder and turmeric powder. Cook till the tomatoes become soft and the oil starts to leave the side of the mixture, or for about 5 to 6 minutes.
- Add the chopped eggplant mash to this mixture. Sprinkle salt and cook for 4 to 5 minutes on a low heat.
- Add in the chopped coriander leaves and stir well.
Plate and Serve!
Serve the Vangyache Bharit hot or warm, and garnish it with a few sprigs of coriander. Serve the Bharit with Bhakris (local flatbread).
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Ingredients
- Serves 2 people
-
1 large eggplant
-
1 tomato (finely-chopped)
-
1 white onion (finely-chopped)
-
4 to 5 garlic cloves (finely-chopped)
-
2 green chilies (chopped)
-
30 ml peanut oil
-
15 g fresh coriander leaves (finely-chopped)
-
5 to 6 curry leaves
-
2 g turmeric powder
-
3 g red chili powder
-
2 to 3 g salt to taste
-
garnish:
few sprigs of coriander
-
2 bhakris (local flatbreads)
Nutrition
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