Vangyache Bharit | Vangi Bharit
User Reviews
5
Vangyache Bharit | Vangi Bharit
Description
Vangyache Bharit | Vangi Bharit features large eggplants roasted directly over flame until their skin chars and flesh softens, imparting smoky flavor and creamy texture. The eggplant is then peeled and combined with finely chopped tomatoes and onions, along with crushed garlic and green chili, which contribute pungency and mild heat. Neutral oil helps in cooking the mixture, while fresh coriander adds brightness. The preparation is lively but balanced, highlighting the quality of the eggplant and spices without overwhelming the palate.
The smoky-sweet eggplant mash works well as a pungent side dish or dip, complementing Indian breads or rice. It’s rooted in regional cooking style, valued for its deep flavors and rustic character.
Choosing a lighter eggplant with fewer seeds improves texture by reducing bitterness. Seeds can be removed after roasting if desired, and spice levels are adjustable by reducing chili. Scaling the recipe for more servings is straightforward.
Ingredients
- 1 eggplant - large sized, (vangi or baingan or aubergine or brinjal)
- 1 tomato - small to medium-sized, finely chopped
- 1 onion - medium to large, finely chopped
- 4 to 5 garlic small to medium-sized + 1 green chilli, crushed coarsely in a mortar-pestle, cloves
- 2 tablespoons neutral cooking oil generic cooking oil
- 2 to 3 teaspoons Coriander leaves - chopped
- salt as required
Instructions
Roasting Brinjal
- First rinse the brinjal in water first a couple of time. Drain the water.
- Give a cut on four sides to the brinjal starting from the bottom and ending up-to an inch away before the stem. Take care not to cut the brinjal completely.
- Gently pull apart the cut sides to check for worms or black spots inside the brinjal. If the brinjal is clean, then move further. Or else trash it.
- On an open stovetop flame or on top of a grill, roast the eggplant till the skin gets completely charred and the eggplant shrinks a bit in size.
- Preferably use a flame proof metal rack with handle and place it on the stovetop burner. Keep the brinjal on top of this metal rack to roast.
- Keep on rotating the eggplant with the help of tongs so that it gets cooked evenly and from all sides.
- Insert a fork or a knife in the center of the eggplant and check if its turned soft and mushy. If not, then continue with the roasting.
- The eggplant should be completely cooked and softened from within.
- Remove and immerse the roasted eggplant in a bowl or pan of water.
- Let it cool. Then peel the charred skin and discard it. Finely chop the eggplant. It will be mushy.
Making vangyache bharit
- Heat oil in a frying pan or a wok (kadai). Add the onions and sauté till translucent on medium-low to medium heat.
- Add the crushed garlic and green chilies. Sauté for a few seconds till the raw aroma of garlic goes away.
- Add the tomatoes and saute on medium-low to medium heat till the tomatoes become soft and pulpy and the oil starts to leave the side of the mixture.
- Add the chopped mashed eggplant. Stir in salt and sauté for 4 to 5 minutes on a low heat.
- Lastly add in chopped coriander leaves and stir to mix.
- Serve the Vangyache Bharit hot or warm with some chapati or phulka. Also tastes good with bajra or jowar bhakri (flatbreads).
Notes
- Choose large, dark purple eggplants that feel light to avoid excess seeds.
- Remove seeds after roasting if numerous to improve texture.
- Adjust green chili quantity to control the spiciness level.
- This recipe can be scaled up easily for multiple servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Calories | 149kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 395mg | 16% |
| Potassium | 517mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 382IU | 8% |
| Vitamin B1 (Thiamine) | 0.1mg | |
| Vitamin B2 (Riboflavin) | 0.1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 0.3mg | |
| Vitamin C | 13mg | 14% |
| Vitamin E | 5mg | |
| Vitamin K | 10µg | |
| Calcium | 34mg | 3% |
| Vitamin B9 (Folate) | 47µg | |
| Iron | 1mg | 6% |
| Magnesium | 31mg | 8% |
| Phosphorus | 63mg | |
| Zinc | 0.4mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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