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Vangyachi Bharit | Baingan Bharta from Maharashtra
Aruna
Vangyachi Bharit is Maharashtrian Style Baingan Bharta made with roasted eggplant, tomatoes and onions. It is a great accompaniment for rotis and bhakri.
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Prep Time
20
minutes
mins
Cook Time
10
minutes
mins
Total Time
40
minutes
mins
Servings
4
People
Ingredients
1x
2x
3x
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
Instructions
Roasting the Eggplant | Brinjal
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.
Making the Vangyachi Bharit
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.
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@aahaaram
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