Vangyache Bharit
A rustic and smoky Maharashtrian delicacy made from fire-roasted eggplant, mashed and mixed with onions, chilies, and a signature crunch from roasted peanuts. This flavorful side dish is traditionally served with jowar or bajra bhakri.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Roast the Brinjal (Eggplant)
- b.Wash and pat dry the brinjal. Make 4-5 deep slits across its surface with a knife.
- c.Insert the garlic cloves deep into the slits. This infuses the brinjal with a roasted garlic flavor.
- d.Brush the entire surface of the brinjal with about 1 teaspoon of oil.
- e.Place the brinjal directly on a medium flame on a gas stove. Using tongs, turn it every 3-4 minutes to ensure even roasting. Continue for 15-20 minutes until the skin is completely charred and the flesh feels very soft when poked.
- f.Carefully remove the hot brinjal and place it in a bowl. Cover the bowl with a lid or plate for 10 minutes. The trapped steam will make the skin easy to peel.
- g.Once cool enough to handle, peel off all the charred skin. Discard the stem. Place the roasted flesh in a clean bowl.
- 2
Step 2
- a.Prepare Other Ingredients
- b.While the brinjal is roasting or cooling, dry roast the peanuts in a small pan over low-medium heat until they are fragrant and lightly browned. Let them cool.
- c.Once cooled, crush the peanuts coarsely using a mortar and pestle or by placing them in a bag and crushing with a rolling pin. Set aside.
- d.Finely chop one onion for the tempering and the other for the final raw garnish. Finely chop the green chilies and coriander leaves.
- e.Using a fork or a potato masher, mash the roasted brinjal flesh thoroughly. The infused garlic cloves will get mashed along with it.
- 3
Step 3
- a.Make the Tempering (Tadka)
- b.Heat 2 tablespoons of oil in a kadai or pan over medium heat.
- c.Add the mustard seeds and allow them to splutter completely.
- d.Add the cumin seeds and hing (asafoetida). Sauté for about 30 seconds until the cumin seeds sizzle and become fragrant.
- e.Add the finely chopped onion (the portion for cooking) and the chopped green chilies. Sauté for 4-5 minutes until the onions become soft and translucent.
- 4
Step 4
- a.Combine and Finish the Bharit
- b.Add the turmeric powder to the pan and mix for 10 seconds.
- c.Add the mashed brinjal and salt. Mix everything very well to combine the tempering with the brinjal.
- d.Cook for 2-3 minutes, stirring occasionally, to allow the flavors to meld.
- e.Turn off the heat. Now, add the coarsely crushed peanuts, the remaining raw chopped onion, and the finely chopped coriander leaves.
- f.If using, add the whisked curd at this stage for a tangy finish. Mix everything gently.
- g.Taste and adjust salt if necessary.
- 5
Step 5
- a.Serve
- b.Serve the Vangyache Bharit immediately while it's warm. It pairs exceptionally well with Jowar Bhakri, Bajra Bhakri, or hot Chapatis.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic smoky flavor, roast the brinjal directly on a gas flame or over charcoal. Roasting in an oven will cook it but won't provide the same characteristic taste.
- 2Choose a large, round brinjal that is light for its size and has smooth, glossy skin. This indicates fewer seeds and a fleshier texture.
- 3The final addition of raw onion is crucial for the authentic Maharashtrian taste, providing a sharp, crunchy contrast to the soft, smoky brinjal.
- 4Don't skip the step of letting the roasted brinjal steam in a covered bowl; it makes peeling the charred skin significantly easier.
- 5For a tangier bharit, you can add a squeeze of lemon juice at the end if you are not using curd.
Adapt it for your goals.
With Spring Onions
For a different flavor profile, substitute the regular onions with chopped spring onions (both greens and whites). Add the whites during tempering and the greens as a final garnish.
Spicier VersionSpicier Version
Add 1/2 teaspoon of red chili powder along with the turmeric powder for extra heat and color.
No Onion/Garlic VersionNo-Onion/Garlic Version
For a Sattvic or Jain version, skip the onions and garlic. The smoky flavor of the brinjal and the crunch of peanuts will still make it delicious.
Why this is on our healthy list.
Rich in Dietary Fiber
Brinjal is an excellent source of dietary fiber, which is essential for maintaining a healthy digestive system, promoting satiety, and helping to regulate blood sugar levels.
Source of Heart-Healthy Fats
The inclusion of peanuts provides monounsaturated fats, which are beneficial for cardiovascular health by helping to lower 'bad' LDL cholesterol levels.
Packed with Antioxidants
This dish is rich in antioxidants from ingredients like onions (quercetin), garlic (allicin), and turmeric (curcumin), which help protect the body against cellular damage from free radicals.
Supports Brain Health
Brinjal contains a phytonutrient called nasunin, an antioxidant that is known to protect the lipids in brain cell membranes, thus supporting cognitive function.
Frequently asked questions
Yes, Vangyache Bharit is a healthy dish. It is rich in fiber from brinjal, contains healthy monounsaturated fats from peanuts, and is packed with beneficial compounds from spices, garlic, and onions. It is naturally gluten-free and plant-based.