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.
In Andhra, we use roasted brinjal to make Vankaya Pachi Pulusu, Kalchina Vankaya Kothimira Pachadi, and Vankaya Perugu Pachadi.
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
Vangyachi Bharit | Baingan Bharta from Maharashtra
Vangyachi Bharit is Maharashtrian Style Baingan Bharta made with roasted eggplant, tomatoes and onions. It is a great accompaniment for rotis and bhakri.
Ingredients
- 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.
I am not a big fan of eggplants but somehow enjoy the flavours of a bartha….have to try out your version sometime.
Happy New Year, Dhanya.
Do try this version. It is smoky, slightly garlicky, and spicy. 🙂
Bharta looks tempting!! One of my favourites.
Happy New Year, Preeti. I love brinjal in any form. I normally make the traditional South Indian style Bharta with Tamarind so this was quite a change.