Tasty Vange Bharit
Vange bharit is a very popular Indian vegetarian side dish. Bharit means ‘mashed’ in English. It consists of eggplants that are roasted over the fire, peeled, mashed and then cooked with onions and garlic. The spices added to this recipe varies from one cuisine to another. The Maharashtrian style recipe doesn’t call for any ground or whole spices.
It’s the spring onions, garlic, and green chilies that bring in the taste. It is traditionally served with jowar bhakri, the flatbread made with shorghum. The combo is called as bharit bhakri in Marathi and it’s a part of the staple diet in several urban and rural parts of Maharashtra but holds special significance in the Khandesh region.
It’s the spring onions, garlic, and green chilies that bring in the taste. It is traditionally served with jowar bhakri, the flatbread made with shorghum. The combo is called as bharit bhakri in Marathi and it’s a part of the staple diet in several urban and rural parts of Maharashtra but holds special significance in the Khandesh region.
Ingredients:
Bhartache vange/Whitish green eggplants for making bharta - 800 grams.
Spring onion whites - ½ cup, finely chopped.
Spring onion greens - 2 cups, finely chopped.
Green chilies - 2 (big, light-colored, hot variety).
Garlic - 6 small cloves.
Coriander leaves - 2 tbsp, finely chopped.
Peanuts - ⅓ cup.
Groundnut oil - ½ cup + some for brushing the eggplants with.
Cumin seeds - ½ tsp.
Salt - to taste.
Instructions:
Rinse and wipe the eggplants dry. Brush them up with some groundnut oil. Use oil sparingly.
Place the eggplants on the stove top burner for roasting.
Turn the sides of the eggplant for even cooking. Roast the base too.
The eggplant will look charred and soft now. Roast all the eggplants on by one.
Take them out on a plate. Once cooled, peel them properly. Do not leave any charred skin on as far as possible because it will ruin the color of the vangyache bharit.
Mash the eggplants very well leaving no chunky bits in it.
Next, heat a kadhai or a skillet. Toss in the garlic and roast it on low heat for a minute till it becomes fragrant and gets some spots.
Take it out and add to the mortar and pestle. Crush the garlic very finely and take it out on a plate.
Roast the green chilies the same way and crush them in the mortar and pestle very coarsely.
Now add groundnut oil to the same skillet and fry some peanuts until they are golden brown and nutty.
Take them out on a plate. If you want, you can peel them. It's optional.
Now in the remaining oil, add the cumin seeds and let them sizzle.
Toss in the spring onion whites and saute them until they are golden.
Add the crushed garlic and saute for a few seconds.
Add the crushed chilies. Do not saute the chilies for more than 5-6 seconds. They should stay raw-ish.
Now add the spring onion greens and give it a mix. They will shrink immediately. Cook them only for a few seconds.
Then add the mashed eggplants and salt. Mix well.
Finally, add the fried peanuts and fresh coriander leaves. Give it a quick mix and turn the heat off.
Khandeshi vangyache bharit recipe is ready. Serve it hot with some jowar bhakris. Enjoy!
Bhartache vange/Whitish green eggplants for making bharta - 800 grams.
Spring onion whites - ½ cup, finely chopped.
Spring onion greens - 2 cups, finely chopped.
Green chilies - 2 (big, light-colored, hot variety).
Garlic - 6 small cloves.
Coriander leaves - 2 tbsp, finely chopped.
Peanuts - ⅓ cup.
Groundnut oil - ½ cup + some for brushing the eggplants with.
Cumin seeds - ½ tsp.
Salt - to taste.
Instructions:
Rinse and wipe the eggplants dry. Brush them up with some groundnut oil. Use oil sparingly.
Place the eggplants on the stove top burner for roasting.
Turn the sides of the eggplant for even cooking. Roast the base too.
The eggplant will look charred and soft now. Roast all the eggplants on by one.
Take them out on a plate. Once cooled, peel them properly. Do not leave any charred skin on as far as possible because it will ruin the color of the vangyache bharit.
Mash the eggplants very well leaving no chunky bits in it.
Next, heat a kadhai or a skillet. Toss in the garlic and roast it on low heat for a minute till it becomes fragrant and gets some spots.
Take it out and add to the mortar and pestle. Crush the garlic very finely and take it out on a plate.
Roast the green chilies the same way and crush them in the mortar and pestle very coarsely.
Now add groundnut oil to the same skillet and fry some peanuts until they are golden brown and nutty.
Take them out on a plate. If you want, you can peel them. It's optional.
Now in the remaining oil, add the cumin seeds and let them sizzle.
Toss in the spring onion whites and saute them until they are golden.
Add the crushed garlic and saute for a few seconds.
Add the crushed chilies. Do not saute the chilies for more than 5-6 seconds. They should stay raw-ish.
Now add the spring onion greens and give it a mix. They will shrink immediately. Cook them only for a few seconds.
Then add the mashed eggplants and salt. Mix well.
Finally, add the fried peanuts and fresh coriander leaves. Give it a quick mix and turn the heat off.
Khandeshi vangyache bharit recipe is ready. Serve it hot with some jowar bhakris. Enjoy!
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