vangi bharit recipe, how to make maharashtrian style vangyache bharit |Cooking With Amanda

by dassana amit updated January 14, 2014

vangi bharit or vangyache bharit recipe – an easy recipe made with baingan or aubergines. one of the very popular indian recipe with baingan is baingan bhartha and it is made in different ways regionally in india.

this vangi bharith recipe is the maharashtrian style of making baingan bhartha. vangi or vangya stands for aubergines in marathi language. i have already posted the punjabi baingan bhartha recipe.

like baingan bharta, the recipe calls for roasting the eggplant on fire. the fire roasted eggplant gives a smoky flavor to the dish. nowadays we roast the baingan on stove top but in good old days, the baingan used to be roasted in charcoal fire and that really gives a good smoky charcoal flavor to the baingan bharta.

this vangi bharit recipe was shared by a maharashtrian friend and from then on i have always made it this way. the recipe just uses basic indian ingredients – onions, tomatoes, garlic, green chilies and coriander leaves. thats it… no spice powders. so easy to make with these ingredients that are usually stocked in the kitchen.

this recipe is made with large aubergines or eggplants. another popular maharashrian recipe made with baingan is bharli vangi and this is made with small aubergines or baby aubergines.

you can serve the vangi bharith with phulkas or chapati. it will also go very well with jowar or bajra bhakri.

if you are looking for more baingan recipes then do check baingan bhaja, hyderabadi dum ke baingan, baingan pulao, brinjal sambar and aloo baingan recipe.

vangi bharit

Author: dassana

Recipe type: side

Cuisine: indian, maharashtrian

1 large aubergine/baingan (bhartha baingan)
1 small to medium tomato, finely chopped
1 large onion, finely chopped
4-5 small to medium garlic cloves + 1 green chili (crushed coarsely in a mortar-pestle)
2 tbsp oil
1 to 2 tsp chopped coriander leaves
salt as required

rinse the baingan or aubergine first. on an open flame or on top of a grill, roast the aubergine till the skin gets completely charred and the aubergine shrinks a bit in size.
keep on rotating the eggplant on the flame so that its gets cooked evenly and from all sides.
insert a fork or a knife in the center of the aubergine and check if its turned soft and mushy. if not, then continue with the roasting.
the aubergine should be completely cooked from within.
remove and immerse the roasted aubergine in a bowl or pan of water.
let it cool. then peel the charred skin and discard it. finely chop the aubergine. it will be mushy.
heat oil in a pan. add the onions and saute till translucent.
add the crushed garlic and green chilies. saute till the raw aroma goes away.
add the tomatoes and saute till the tomatoes become soft and pulpy and the oil starts to leave the side of the mixture.
add the chopped mashed aubergine. stir in salt and saute for 4-5 minutes on a low flame.
lastly add in chopped coriander leaves and stir well.
serve the vangi bharith hot or warm with some chapatis or phulkas. also tastes good with bajra or jowar bhakris.