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Vangyache Bharit


Vangyache Bharit

  • Duration: 15 minutes
  • Serves: 2 to 3 people
  • Spice Level: Low

Authenticity Slice

Insert a fork or a knife in the centre of the roasted brinjal to check if it has turned soft and mushy.

Trivia Tadka

Vangyache bharit is another delicious dish from Maharashtra which is known to get its smoky aroma from fire-roasted brinjal. In the old days, brinjal used to be roasted on charcoal fire to get that exact flavour. How old ways come handy, even today!


  • Round brinjal (baingan), large (1)
  • Tomato, finely chopped (1)
  • Onion, finely chopped (1)
  • Garlic cloves (lassan) (2 to 3)
  • Green chillies, crushed into paste (2)
  • Oil (1 tbsp)
  • Coriander leaves (hara dhania), chopped (1 tbsp)


  • Roast baingan over the flame till it is charred from outside.
  • Keep rotating it on the flame so that it gets cooked evenly from all sides.
  • Remove it from the flame and immerse the roasted baingan in a bowl or pan of water. Let it cool. Then, peel off the charred skin and discard it.
  • With a fork or masher, mash the roasted baingan.
  • Heat oil in a kadhai and add the onion. Sauté till it turns translucent.
  • Add the crushed garlic and green chillies and sauté till it no more smells.\
  • Add tomatoes and sauté till they are soft and pulpy and the oil starts to leave the side of the mixture.
  • It’s now time to add the mashed baingan. Stir in salt and sauté for 4 to 5 minutes on a low flame.
  • Add chopped coriander leaves and stir well.
  • Serve it hot with rotis, bajra, or jowar bhakri.

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