Vangyache Kaccha Bharit | Baingan Bharta Recipe | Mashed Eggplant Recipe
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.
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.
