Vaangyaacha Bharit is a Maharashtrian delicacy made by roasting the large brinjals directly on the gas stove. This gives the brinjals a delicious roasted and earthy flavour. Bharit might be made in different ways in India.
Here too there are two ways of making the Bharit. One involves adding raw onions, garlic and chillies to the roasted brinjals and adding some fresh curds to it at the time of consumption. The other way is to cook the roasted brinjal flesh in an onion tomato mixture. Both ways the Bharit tastes sweet and absolutely delicious.
Earlier, I used to detest brinjals totally. But after we were introduced to this dish by a family friend, I too started loving it. Thus started my journey with brinjals! Today, this bharit is one of my most favourite dishes.
For more such delicious dishes, do take a look at the following recipes too….
3. Mugaa Shaak
Here’s the recipe for the delicious, earthy flavoured Vaangyaacha Bharit…
Prep Time : 25 min
Cooking Time : 35 min
Serves. : 4
- 2 Large Brinjals (Eggplants / Vaangi)
- 3 1/2 cups Chopped Onions (4 Medium Onions)
- 3/4 cup Chopped Tomatoes (2 Small Tomatoes)
- 1 1/2 tsp Ginger Garlic Paste
- 1/2 cup Chopped Coriander Leaves
- Salt taste
- 2 tsp Oil For Roasting The Brinjals
For The Tempering :
- 3 tbs Oil
- 1 1/2 tsp Cumin Seeds
- 1/4 tsp Asafoetida
- 3 Green Chillies
- 1 Sprig Curry Leaves
- To make Vaangyaacha Bharit, first wash the brinjals thoroughly and pat dry with a clean kitchen towel.
- Make diagonal cuts on the brinjals on two opposite sides.
- Rub about a teaspoon of oil on each brinjal, especially on the cuts. This helps good roasting of the brinjals.
- Switch on the flame of the gas stove and place on it a greased grill. Place the oiled brinjals on it for roasting.
- Keeping the flame high, roast the brinjals well on both sides turning them at regular intervals. This will ensure uniform roasting of the brinjals.
- Once the skin of the brinjals starts to peel and the brinjals juices start oozing out of the cuts, switch off the flame and transfer the brinjals to a dish to cool down. This process might take about 20-25 minutes.
- Once cooled, peel the brinjals and cut them horizontally. Discard any ripe seeds if any. If you do not like the roasted flavour much, then wash the peeled brinjals slightly with clean water.
- Either chop the roasted flesh or smash with a fork.
- In the meantime, heat a kadhai and add the oil for tempering to it. When it heats up, add the cumin seeds.
- As soon as they splutter, add the asafoetida, chopped green chillies and curry leaves.
- Now add the chopped onions and saute till translucent.
- Add the ginger garlic paste and saute well. Cover and cook for a while.
- Add the chopped tomatoes and saute. Cover and cook again till the tomatoes are mushy and the onions are completely soft and cooked.
- Add the chopped roasted brinjal flesh and salt to taste and give it a good stir.
- Cover and cook for a while for the flavours to assimilate well.
- Switch off the flame and garnish with lots of chopped fresh coriander leaves.
- Serve the earthy flavoured, delicious Vaangyaacha Bharit with soft Bhaakari and some chopped onions and green chillies for added spiciness if desired.
- Serve some Mulyaachi Koshimbir too if desired and Sukki Lasni Chutney or NKGSB Style Lasun Chutney, as these chutneys go very well with bhaakari and bharit!
There is one more way of roasting the brinjals. If you have a microwave, then place the oiled brinjals in a microwave safe dish and cook on high for about ten minutes, turning the brinjals just once. After this process, you can roast them directly on the gas stove till burnt and well roasted!
Brinjals Before Roasting :
Fully Roasted Brinjals :
Roasted And Peeled Brinjals :