Authentic Maharashtrian Vangyache Bharit Recipe: A Flavorful Eggplant Delight

Ingredients

2 large Aubergines (Brinjals)
2 large Onions, finely chopped
4 Green Chillies, finely chopped
5 cloves of Garlic, minced
1 tablespoon Ginger, grated
1 teaspoon Turmeric Powder
1 teaspoon Red Chilli Powder
2 teaspoons Coriander Powder
2 Tomatoes, finely chopped
2 tablespoons Oil
1 teaspoon Mustard Seeds
1 teaspoon Cumin Seeds
Handful of Coriander Leaves, finely chopped for garnish
Salt to taste

Steps and instructions

Wash the aubergines and pat them dry. Make slits on the aubergines and insert garlic cloves in these slits.
Roast the aubergines on medium flame until the skin blackens and starts peeling off. This should take about 10-15 minutes.
Allow the roasted aubergines to cool, then peel off the charred skin and mash the pulp. Keep this aside for later use.
Heat oil in a pan. Once hot, add mustard seeds. When they start to splutter, add cumin seeds.
Now, add chopped onions to the pan and sauté until they turn golden brown.
Add the chopped green chillies, minced garlic, and grated ginger to the pan. Sauté for another 2 minutes.
Next, add turmeric powder, red chilli powder, and coriander powder to the pan. Mix well and cook for another minute.
Add the chopped tomatoes and salt to the pan. Cook until tomatoes are soft and well cooked.
Now, add the mashed aubergine pulp to the pan. Mix well and cook for 5-7 minutes on medium flame.
Finally, garnish with finely chopped coriander leaves and serve hot with roti or rice.

Tools for making

Cutting Board - Used for chopping and preparing the ingredients.
Knife - Essential for cutting, slicing, and dicing the vegetables.
Pan - Required for sautéing and cooking the ingredients.
Spatula - Used for stirring and flipping the ingredients while cooking.
Garlic Press - Ideal for mincing the garlic cloves.
Grater - Used to grate the ginger for the recipe.

Recipe variations

Add roasted peanuts or cashews for a crunchy texture.
Include finely chopped capsicum (bell pepper) for added color and flavor.
For a spicier version, increase the amount of red chilli powder or add a teaspoon of garam masala.
Add a tablespoon of grated coconut for a hint of sweetness.
Include roasted and ground sesame seeds for a nutty flavor.
Add a teaspoon of tamarind paste or lemon juice for a tangy twist.
For a creamier texture, mix in a tablespoon of yogurt or coconut milk at the end.
Add a teaspoon of sugar to balance the flavors.
Replace aubergines with zucchini or squash for a different flavor profile.
Include roasted and mashed potatoes for a heartier version.

Recipe overview

Vangyache Bharit is a popular Maharashtrian dish that is savored with great delight. This flavorful and healthy recipe is made with roasted aubergines, also known as eggplants, blended with various spices and cooked to perfection. It is a deliciously rich and smoky dish, typically served with roti or rice. The aubergines are roasted until charred, giving it a unique smoky flavor that pairs well with the heat of the spices. The preparation is simple, yet the taste is extraordinarily complex and satisfying. This dish is a wonderful way to enjoy the humble aubergine and a great addition to any meal. Enjoy the process of making and savoring this traditional Indian dish!

Common questions

How long does it take to roast the aubergines? - Roasting the aubergines on medium flame should take about 10-15 minutes.
Do I need to peel the skin off the aubergines? - Yes, after roasting, allow the aubergines to cool, then peel off the charred skin before mashing the pulp.
Can I use any type of aubergine? - Yes, you can use any large-sized aubergines (brinjals) for this recipe.
What can I serve Vangyache Bharit with? - Vangyache Bharit can be served with roti (Indian bread) or rice.
Can I adjust the spice level? - Yes, you can adjust the spice level by increasing or decreasing the amount of red chilli powder and green chillies according to your preference.
How long does it take to cook the dish? - After adding the mashed aubergine pulp, cook for 5-7 minutes on medium flame.

Serving dishes and utensils

Mixing Bowl - Used for mixing the ingredients together.
Masher or Fork - Used for mashing the roasted aubergines.
Pan - Used for sautéing and cooking the ingredients.
Spatula - Used for stirring and flipping the ingredients in the pan.
Knife - Used for chopping the onions, tomatoes, and green chillies.
Cutting Board - Used for chopping the vegetables.
Grater - Used for grating the ginger.
Measuring Spoons - Used for accurately measuring the spices.
Serving Dish - Used for presenting and serving the Vangyache Bharit.

Origin stories

Vangyache Bharit, also known as Baingan Bharta, is a traditional Maharashtrian dish that has won the hearts of people across India. Its origins trace back to Maharashtra, a state renowned for its rich and diverse culinary heritage. The cuisine of Maharashtra is known for its bold and spicy flavors, and Vangyache Bharit embodies this characteristic beautifully. Interestingly, a distinctive feature of this dish is the roasting of aubergines over an open flame. It's believed that in the olden days, women in the rural areas of Maharashtra, while cooking over wood or coal fires, would often keep a couple of aubergines roasting on the side. This would then be mashed and cooked into a quick and nourishing meal for the family. Today, this humble dish has found its place in gourmet restaurants and is enjoyed by food lovers worldwide.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.