Vangyache Bharit Recipe | Vangi Bharit – Maharashtrian Bharta with detailed photo and video recipe. Basically an extension of a Marathi cuisine bhaingan bharta recipe with a unique blend of spices. In other words, it is a simple way and quick way to make bharta without the mess of roasting the eggplant under the direct flame. It is a perfect semi-dry curry recipe that can be easily served with different types of Indian flatbreads or a wide range of flavored rice recipes.
Vangyache Bharit Recipe | Vangi Bharit – Maharashtrian Bharta with step-by-step photo and video recipe. Eggplant-based recipes are perhaps one of the common vegetable-based curry recipes from Indian cuisine. The adaptation and variation of the eggplant-based curries in Indian cuisine is simply astonishing which changes per state and region. One such eggplant-based curry is vangyache bharit recipe from Marathi cuisine known for its unique fire-smoky flavored mash.
As I was explaining, bharta is a common way of preparing eggplant mash curry. However, in Maharashtrian cuisine, it is prepared slightly differently with a choice of spices and a key ingredient. The key difference with the other traditional recipe is the use of powdered peanuts in this curry. As you may know, peanuts are an important ingredient in most of the Marathi cuisine recipes and it is evident in this recipe too. While the addition of peanut powder helps to get the flavor and consistency but reduces the impact of spices. Hence, in this curry all the assorted dry spice powder is added generously and hence the lip-smacking taste. Do try this way of making the bharta and I am certain that you would like it for sure.
Finally, I request you to check my other related Curry Recipes Collection with this post on vangyache bharit recipe. It mainly includes my other related recipes like Tomato Salan Recipe, Badanekayi Palya Recipe, Dahi Aloo Recipe, Bendakaya Pulusu Recipe, Matar Paneer Recipe, Tomato Curry Recipe, Cooker Paneer Recipe, Soya Roast Recipe, Paneer Butter Masala Recipe, Vrat Wale Aloo Recipe. Further to these, I would also like to add some more related recipe categories like,
About Vangyache Bharit:
It is basically an easy and simple variation or extension of the traditional bhaingan bharta recipe made with a unique blend of local Marathi cuisine spices. Vangyache Bharit is a Maharashtrian delicacy made with mini eggplants, deep fried till cooked. This is later minced and sauteed with a blend of native spice mix and peanut powder to make it a super tasty and lip-smacking semi-dry curry.
The choice of eggplant to make Vangi Bharit has to be small-sized as it is easy to deep fry them. Moreover, small or mini-size eggplant is tender and making it a perfect choice for a minced curry. Moreover, roasting these small eggplants can be a tiresome and tedious task and hence deep frying is a perfect solution. Once the semi-dry curry is prepared, it can be an ideal side dish for any type of roti or even flavored rice recipes.
Video Recipe:
Recipe Card for Vangi Bharit:
Vangyache Bharit Recipe | Vangi Bharit - Maharashtrian Bharta
Ingredients
- 6 brinjal, small
- 2 tbsp oil
- 1 tsp mustard
- 1 tsp cumin
- pinch hing
- 1 onion, finely chopped
- 1 inch ginger, finely chopped
- 5 cloves garlic, finely chopped
- 2 chilli, finely chopped
- few curry leaves
- ½ tsp turmeric
- 1 tsp chilli powder
- ½ tsp coriander powder
- ½ tsp cumin powder
- ½ tsp garam masala
- ½ tsp salt
- 1 tomato, finely chopped
- 3 tbsp roasted peanut, crushed
- 2 tbsp coriander, finely chopped
Instructions
- firstly, take 6 brinjal and slit in the centre making sure not to cut fully.
- check inside to see if it is clean or not.
- deep fry in hot oil, keeping the flame on medium.
- stir and fry uniformly until it changes colour and softens.
- drain off and allow to cool completely.
- mash the brinjal using a fork.
- separate the skin and head of brinjal. keep aside.
- in a pan heat 2 tbsp oil. splutter 1 tsp mustard, 1 tsp cumin and pinch hing.
- add 1 onion and saute until the onions change colour.
- also add 1 inch ginger, 5 cloves garlic, 2 chilli and a few curry leaves.
- saute well until the onions turn golden brown.
- further add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala and ½ tsp salt.
- saute 1 tomato until it turns soft and mushy.
- now add fried brinjal mash and mix well.
- cook well making sure everything is well combined.
- also add 3 tbsp roasted peanut, 2 tbsp coriander and mix well.
- finally, enjoy Vangyache Bharit Recipe with roti or rice.
Nutrition
How to make Vangyache Bharit with step-by-step photos:
- firstly, take 6 brinjal and slit in the centre making sure not to cut fully.
- check inside to see if it is clean or not.
- deep fry in hot oil, keeping the flame on medium.
- stir and fry uniformly until it changes colour and softens.
- drain off and allow to cool completely.
- mash the brinjal using a fork.
- separate the skin and head of brinjal. keep aside.
- in a pan heat 2 tbsp oil. splutter 1 tsp mustard, 1 tsp cumin and pinch hing.
- add 1 onion and saute until the onions change colour.
- also add 1 inch ginger, 5 cloves garlic, 2 chilli and a few curry leaves.
- saute well until the onions turn golden brown.
- further add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala and ½ tsp salt.
- saute 1 tomato until it turns soft and mushy.
- now add fried brinjal mash and mix well.
- cook well making sure everything is well combined.
- also add 3 tbsp roasted peanut, 2 tbsp coriander and mix well.
- finally, enjoy Vangyache Bharit Recipe with roti or rice.
Notes:
- Firstly, frying the brinjal is optional. you can also roast it on the flame directly.
- Also, adding roasted peanuts gives a crunchy bite to the bharta.
- Additionally, you can increase the spice of bhartha by adding more chilli.
- Finally, Vangyache Bharit Recipe tastes great when prepared with a generous amount of oil.