Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.
Ingredients in this recipe
Tap any ingredient to read its history, origin and where it is used.
Vangyache bharit is one of the best-known dishes of Khandesh, the region around Jalgaon and Dhule in northwest Maharashtra. A large round eggplant (brinjal) is roasted directly on a flame until the skin chars and the flesh turns soft and smoky, then it is mashed and cooked with a sharp tempering of garlic, green chilies and onion.
Khandeshi bharit is usually hotter and more rustic than the gentler eggplant mash of other regions. Many cooks add crushed roasted peanuts and a spoonful of dark kala masala. To learn more about the region and how its cooking differs, read Khandesh cuisine: history and what makes it different.
Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe. Regional recipes vary by family and village.
Photo credits: Photo 1: Czapp Árpád on Pexels; Photo 2: Mohammed Alouani on Pexels; Photo 3: Max Ravier on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.
Khandeshi Vangyache Bharit (Smoky Roasted Eggplant Mash)
Description
Khandeshi bharit: eggplant roasted over a flame, then mashed and tempered with garlic, green chilies, onion and kala masala. Serve with bhakri or roti.Ingredients
For the bharit
Instructions
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Rub the eggplant lightly with a little oil. Pierce it in 2 to 3 places with a knife so steam can escape.
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Roast it directly over a gas flame, turning with tongs, for 10 to 15 minutes until the skin is charred and the flesh feels very soft. Or roast on a hot grill or in a 230 C / 450 F oven for 35 to 45 minutes, turning once. Handle with care, it is very hot.
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Place the eggplant in a bowl, cover and rest for 10 minutes. Peel off the skin, trim the stem and mash the flesh with a fork. Discard any tough seeds or bits of skin.
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Heat the oil in a pan over medium heat. Add the mustard seeds and cumin seeds and let them sizzle for 20 to 30 seconds.
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Add the garlic and green chilies and cook for 1 minute, then add the onion and cook for 5 to 6 minutes until soft and golden.
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Stir in the tomato (if using), turmeric, kala masala and salt, and cook for 3 to 4 minutes until soft and oily at the edges.
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Add the mashed eggplant and peanuts. Mix well and cook for 5 minutes, stirring, until the flavors come together.
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Finish with fresh coriander. Serve warm with bhakri, roti or rice.
