I absolutely love the smoky flavour of roasted Brinjal and try to use it in as many ways as I can. One of my favourite dishes is Vangyachi Bharit, the Maharashtrian-style Baingan Bharta.
Made with roasted eggplant, onion and tomato, and flavoured with garlic and green chillies, this dish is a great accompaniment to rotis and Bhakri. I am particularly fond of Vangyachi Bharit because it is spicy.
You could also try the middle-eastern Moutabal, Muttabal, or Baba Ghanoush with it.
Vangyachi Bharit | Baingan Bharta
How to Make Vangyachi Bharit | Maharashtrian Style Baingan Bharta
- 1 Large Brinjal, Eggplant Should yield 1 Cup of Pulp after Roasting
- 3/4 Cup Finely Chopped Onion
- 2/3 Cup Finely Chopped Tomato
- 1 tsp Finely Chopped Green Chilli
- 1/2 tsp Mustard Seeds, Rai
- 1/2 tsp Cumin, Jeera
- 1 tsp Finely Chopped Garlic
- 1/2 tsp Red Chilli Powder
- 1/4 tsp Turmeric
- 2 tbsp Oil
- 1 Large Pinch Asafoetida, Hing
- 2 tbsp Finely Chopped Coriander Leaves
- To Taste Salt
- Rub a few drops of oil onto the brinjal.
- Roast the brinjal over a medium flame.
- Roast the brinjal till all the skin is burnt and the brinjal collapses a bit.
- Rotate the brinjal every few minutes so that it is evenly roasted.
- Take the roasted brinjal off the flame and let it cool for about 10 mins.
- Peel the skin off the brinjal.
- Using a heavy ladle and mash the roasted brinjal a bit so that it is a coarse pulp.
- Add salt and mix well.
- Set aside.
- Heat the oil.
- Add the garlic and stir-fry till the garlic starts to change colour.
- Add the mustard seeds and wait till they splutter.
- Add the cumin seeds and green chillies.
- Stir-fry for a few seconds.
- Add the asafoetida and onion.
- Stir-fry till the onion is translucent.
- Add the tomato pieces.
- Stir-fry till the tomato is well-stewed.
- Add the turmeric and red chilli powder, and mix well
- Add the roasted brinjal pulp and mix well.
- Turn off the flame.
- Garnish with finely chopped fresh coriander leaves.
- Serve with Bhakri or Roti.