One of the favourite methods of getting brinjal, for us Indian, is within the mashed kind, which is domestically generally known as bharta. This bharta or mashed model often has a roasted eggplant/aubergine (achieved on open fireplace), which can or will not be additional cooked with spices, and many others. Mashed brinjal recipes additionally range from area to area in India. One such common and scrumptious model is the Maharashtrian fashion Vangyache Bharit – a dish, wherein the vangi or brinjal is fireplace roasted after which cooked with onions, tomatoes, garlic and inexperienced chili. It is a vegan and gluten-free recipe too.
About Vangyache Bharit
Like I discussed to start with, one of many traditional Indian recipes with baingan or brinjal (eggplant or aubergine) is the Baingan Bharta. Whereas this hyperlink will lead you to a conventional Punjabi fashion brinjal bharta, there are various different variations in several regional cuisines in India. This Vangyache Bharit is a well-liked means of constructing a bharta with aubergines in Maharashtra.
Since ‘vangya (plural) or vangi (singular)’ is the Marathi time period for ‘brinjal, eggplant or aubergine,’ the dish is rightly named so. Actually, I suppose this Maharashtrian baingan specialty can also be one of many easiest methods to pleasant smoky mashed eggplant dish with essentially the most fundamental substances.
Along with this Vangyache Bharit from Maharashtrian delicacies, the Bihari fashion Baingan Chokha is one other means of constructing this mashed preparation.
Nevertheless, this Bihari fashion of constructing the dish simply entails roasting the eggplant on open fireplace. Then, peeling and chopping it, and mixing it with a beneficiant amount of mustard oil and different aromatics. It’s not additional cooked.
Along with the eggplant or brinjal, different substances that go on this Vangyache Bharit are tomato, onion, crushed garlic and inexperienced chili, and a few coriander leaves. You may cook dinner this dish in any impartial flavored oil.
Since litti chokha is a delicacy of Bihari delicacies, I might say, do this Vangyache Bharit as soon as with the littis subsequent time. It will make for a scrumptious Indian fashion fusionized dish, filled with flavors and textures.
Extra on Vangi Bharit
Just like the North Indian fashion model, this Vangyache Bharit additionally requires roasting the eggplant on fireplace. It’s this hearth roasted eggplant that provides a smoky taste to the dish.
These days, we roast the baingan on stovetop. However throughout the good outdated days, the baingan was roasted in a charcoal fireplace. This actually imparted an genuine smoky charcoal taste to the preparation.
The Vangyache Bharit can also be known as Vangi Bharit. This explicit recipe was shared with me by a Maharashtrian buddy of mine. Since then, I’ve all the time ready the dish, this manner. As I mentioned earlier, it is a easy and fast recipe with fundamental substances like onions, tomatoes, garlic, inexperienced chilies and coriander leaves.
That’s actually it. No spice powders. So, a simple to make dish as these substances are often stocked in nearly all Indian residence kitchens. This recipe is made with giant aubergines or eggplants (baingan).
- Be sure to make use of giant number of brinjals or baingan (eggplant/aubergine) for this recipe of Vangyache Bharit.
- Whereas roasting the eggplant or baingan, preserve rotating it on the stovetop flame, in order that it cooks evenly from all sides. If attainable, use a warmth proof/flame proof metallic rack with a deal with you can place on the stovetop and place the eggplant on this rack.
- To test the doneness of the roasted brinjal, insert a fork or knife within the middle of the vegetable. It needs to be mushy, mushy and cooked from inside. If not, then proceed roasting.
- Scale back the amount of inexperienced chili for a much less scorching and spicy model of the Vangi Bharit.
- You may omit including the coriander leaves within the dish. Nevertheless, I might suggest including it because it solely enhances the style of the Vangyache Bharit.
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Vangyache Bharit | Vangi Bharit
This Maharashtrian Vangyache Bharit is a smoky flavored preparation of fire-roasted eggplant, mashed and later cooked with onions, tomatoes, garlic and inexperienced chilies. Greatest served with some roti, chapati, paratha or naan.
Prep Time 15 minutes
Cook dinner Time 15 minutes
Whole Time 30 minutes
Stop your display screen from going darkish whereas making the recipe
First rinse the brinjal in water first a few time. Drain the water.
Give a reduce on 4 sides to the brinjal ranging from the underside and ending up-to an inch away earlier than the stem. Take care to not reduce the brinjal fully.
Gently pull aside the reduce sides to test for worms or black spots contained in the brinjal. If the brinjal is clear, then transfer additional. Or else trash it.
On an open stovetop flame or on high of a grill, roast the eggplant until the pores and skin will get fully charred and the eggplant shrinks a bit in measurement.
Ideally use a flame proof metallic rack with deal with and place it on the stovetop burner. Preserve the brinjal on high of this metallic rack to roast.
Carry on rotating the eggplant with the assistance of tongs in order that it will get cooked evenly and from all sides.
Insert a fork or a knife within the middle of the eggplant and test if its turned mushy and mushy. If not, then proceed with the roasting.
The eggplant needs to be fully cooked and softened from inside.
Take away and immerse the roasted eggplant in a bowl or pan of water.
Let it cool. Then peel the charred pores and skin and discard it. Finely chop the eggplant. It is going to be mushy.
Making vangyache bharit
Warmth oil in a frying pan or a wok (kadai). Add the onions and sauté until translucent on medium-low to medium warmth.
Add the crushed garlic and inexperienced chilies. Sauté for just a few seconds until the uncooked aroma of garlic goes away.
Add the tomatoes and saute on medium-low to medium warmth until the tomatoes turn out to be mushy and pulpy and the oil begins to go away the aspect of the combination.
Add the chopped mashed eggplant. Stir in salt and sauté for 4 to five minutes on a low warmth.
Lastly add in chopped coriander leaves and stir to combine.
Serve the Vangyache Bharit scorching or heat with some chapati or phulka. Additionally tastes good with bajra or jowar bhakri (flatbreads).
- Bear in mind to make use of the massive number of darkish purple coloured eggplant to make this dish. Purchase eggplant which really feel lighter whenever you maintain it. Which means that it has much less seeds.
- After roasting, in the event you discover many seeds within the eggplant, you may take away them.
- Scale back the chili for a much less scorching and spicy model of the vangi bharit.
- Scale this recipe to make for extra servings.
Vangyache Bharit | Vangi Bharit
Quantity Per Serving
Energy 149 Energy from Fats 90
% Day by day Worth*
Saturated Fats 1g6%
Polyunsaturated Fats 1g
Monounsaturated Fats 8g
Vitamin A 382IU8%
Vitamin B1 (Thiamine) 0.1mg7%
Vitamin B2 (Riboflavin) 0.1mg6%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 0.3mg15%
Vitamin C 13mg16%
Vitamin E 5mg33%
Vitamin Ok 10µg10%
Vitamin B9 (Folate) 47µg12%
* % Day by day Values are based mostly on a 2000 calorie weight loss plan.
This Vangyache Bharit recipe from the weblog archives, first printed in January 2014 has been republished and up to date on December 2022.