Vangyache Kacche Bharit | Baingan Bharta (Maharashtrian Recipe)

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Vangyache bharit is a popular Indian recipe also known by the name of baingan bharta.

This is an Indian version of mashed eggplants infused with Indian spices and herbs.

This is a vegan, diabetic-friendly simple recipe best for weekend meals.

Vangyache bharit is very popular all over India and is made almost in every household.

There are many different ways in which this vangyache bharit is made depending from region to region.

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Vangyache Kacche Bharit

The most popular is the North Indian version called baingan bharta. This baingan bharta is cooked in onion tomato base. This kind of bharta is very popular across restaurants and is served with tandoori roti and naan.

Unlike the traditional baingan bharta, you will find different species are used in making Maharashtrian vangyache bharit.

The process of roasting and mashing remains fairly the same.

At home, we often make this vangyache kaccha bharit for regular meals and serve it along with phulka and bhakri. Also, this makes the best vegetarian side dish along with amti and bhat (dal rice).

Making Maharashtrian-style vangyache kaccha bharit is one of the most simplest recipes to make with a delightful smokey flavour.

What is Vangyache Kacche Bharit?

Vangyache kacche bharit is a traditional Maharashtrian recipe made with long purple eggplants (aubergine) which are roasted directly on the flame over the stovetop to give a nice unique smokey flavour to this dish.

Vangi in English translates to eggplants and bharit means mashed. So this is an Indian version of mashed eggplants.

Vangi bharit in Hindi is popularly known as baingan ka bharta which is a famous north Indian delicacy.

But unlike baingan bharta, this Maharashtrian version of bharit is made by pouring tadka over the roasted eggplants without further cooking it in onion tomato masala.

Earthy spices like red chilli powder and goda masala (Maharashtrian special masala) are added which gives a unique flavour to this bharit along with nutty roasted peanut powder which gives a nice texture to this bharit.

Many times, chopped garlic is added to the tempering along with green chillies which gives a nice garlicky flavour to the bharit.

If you like the taste of garlic do add it to the tempering.

This makes a perfect Sunday meal along with jowar bharki, mirchi cha thecha, raw onions and taak.

lngredients

Vangi / Eggplants / Aubergine – To make this vangyache bharit, choosing the right kind of eggplant is important. Choose firm, big, dark-coloured eggplant without any dents.

In the market, you get two types of eggplants one big round in shape and the other tender elongated. Choose the big round ones for making this vangyache bharit.

Also, make sure the tail of the eggplant is firm as we need to use it while roasting the eggplant on a direct flame.

Peanut Powder – For this vangi cha kaccha bharit we will need coarse peanut powder in Marathi we call it shengdanyacha kut. For homemade peanut powder recipe click here.

Onions – As the name suggests vangyacha kaccha bharit, we are not going to cook the onions in oil instead we will add the raw chopped onions to this bharit. If you do not like raw onions then you can skip them easily.

Spices & Herbs – Being a special Maharashtrian-style dish we are going to add goda masala (easily available at any Indian grocery store) along with red chilli powder, turmeric powder and hing (asafoetida). You can substitute goda masala by adding garam masala instead.

We will require mustard seeds and cumin seeds for tempering.

Seasoning – A teaspoon of sugar is added to balance the flavour and salt to taste.

Coriander leaves – Adding finely chopped coriander enhances the taste of this vangyache bharit.

Oil – I have used sunflower oil here.

Serving Suggestion

Flatbreads – This vangyache kaccha bharit is traditionally served with bhakri (jowar or bajra) / millets.

This also pairs good with chapati and poori too.

While serving this vangyache bharit, add some extra finely chopped onions along with a dollop of curd which enhances the taste of this dish.

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Step-by-Step Vangyache Kaccha Bharit Recipe

How to make vangyache kaccha bharit (Maharashtrian Recipe)

Vangyache Kacche Bharit | Baingan Bharta (Maharashtrian Recipe) https://thespicycafe.com/wp-content/uploads/2023/02/111-vangyacha-bharit-kacchya-maharashtrian-khandeshi-recipe-eggplants-aubergine-baba-ganoush-brinjal-roasted-vegan-vegetarian-Indian-easy-lunch-dinner-with-bhakri.jpg https://thespicycafe.com/vangyacha-kaccha-bharit/
Vangyache Bharit
  • Wash eggplants and pat dry.
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To make this vangyache bharit, we are going to roast the eggplant on the direct flame on the stovetop which is going to give this dish a nice smokey flavour.

  • Make small slits on the eggplant using a knife. Apply oil over the eggplants.
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  • Place eggplants on the roasting rack and let the eggplant roast on medium flame.
  • Keep on turning the eggplants at regular intervals till they are charred from the outside and cooked from the inside.
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  • Once the skin of eggplants is charred, switch off the flame and transfer it onto a dish to cool.
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  • Once cooled, remove the charred skin and using a spoon or masher mash the eggplants.
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  • Also while mashing the eggplant, check for worms if any. If your eggplant has worms, you will have to discard that eggplant and make a new one.
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  • Our mashed eggplant is ready.
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  • Add red chilli powder, goda masala (add garam masala if you do not have goda masala), sugar and salt.
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  • Add roasted peanut powder and finely chopped onions.
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  • Add finely chopped coriander leaves and mix the bharit well.
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  • In a tadka pan, heat oil. Add mustard seeds and let them splutter.
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  • Add cumin seeds.
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  • Add hing (asafoetida) and turmeric powder.
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  • Pour this tadka on the mashed vangi / eggplants and mix well.
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  • Vangyache Kaccha Bharit is ready to serve.
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  • Serve it with phulka, bhakri or poori. It tastes good when served at room temperature.
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Baingan Bharta – Indian Style Mashed Eggplants

Note:

You can add finely chopped garlic into the tempering to enhance the flavour.

You can skip onions if you do not eat or don’t like the taste of raw onions.

Sometimes, curd is added which gives a nice texture and flavour to this vangyache bharit.

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Recipe Card

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Vangyache Kaccha Bharit | Baingan Bharta Recipe | Mashed Eggplant Recipe

Anjali P
Vangyache bharit is a popular Indian recipe which is also known by the name of baingan bharta. This is an Indian version of mashed eggplants infused with Indian spices and herbs.
5 from 1 vote
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Main Course, Side Dish, Snack
Cuisine Indian, Maharashtrian, punjabi

Ingredients
  

  • 2 Eggplants (Aubergine) / Brinjal
  • 2 tablespoons Roasted Peanut Powder
  • 1 large Onion, finely chopped
  • 1 teaspoon Red Chilli Powder
  • 1 tablespoon Goda Masala (OR Garam masala instead)
  • 1/2 teaspoon Turmeric Powder
  • 1/4th teaspoon Hing (asafoetida)
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Cumin Seeds
  • 1 teaspoon Sugar
  • Salt to taste
  • 2 tablespoons Coriander Leaves, Cilantro (finely chopped)
  • 3 tablespoons Oil

Instructions
 

  • Wash eggplants and pat dry. Make small slits all over the eggplant using a knife. Apply oil over the eggplants.
  • Place eggplants on the roasting rack and let the eggplant roast on medium flame. Keep on turning the eggplants at regular intervals till they are charred from the outside and cooked from the inside.
  • Once the skin of eggplants is charred, switch off the flame and transfer it into a dish to cool.
  • Once cooled, remove the charred skin and using a spoon or masher mash the eggplants.
  • Also while mashing the eggplant, check for worms if any. If your eggplant has worms, you will have to discard that eggplant and make a new one.
  • Add red chilli powder, goda masala (add garam masala if you do not have goda masala), sugar and salt to the mashed eggplant.
  • Add roasted peanut powder and finely chopped onions.
  • Add finely chopped coriander leaves and mix the bharit well.
  • In a tadka pan, heat oil. Add mustard seeds and let them splutter. Add cumin seeds.
  • Add hing (asafoetida) and turmeric powder.
  • Pour this tadka on the mashed vangi / eggplants.
  • Vangyacha Kaccha Bharit is ready to serve.
  • Serve it with phulka, bhakri or poori. It tastes good when served at room temperature.

Notes

You can add finely chopped garlic into the tempering to enhance the flavour.
You can skip onions if you do not eat or don’t like the taste of raw onions.
Sometimes, curd is added which gives a nice texture and flavour to this vangyache bharit.
Keyword baba ganoush, baingan bharta, egg plant reicpes, Indian style mashed eggplants, vangyacha bharit

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