Khandeshi Vangyache Bharit Recipe
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Recipe type: Side
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Khandeshi vangyache bharit is a mouthwatering preparation from Maharashtra's Khandesh region consisting of roasted, mashed eggplants cooked with spring onions and peanuts. It is hot yet melt-in-mouth dish that is had with jowar bharkri (sorghum flatbreads).
Ingredients
  • Bhartache vange/Whitish green eggplants for making bharta - 800 grams
  • Spring onion whites - ½ cup, finely chopped
  • Spring onion greens - 2 cups, finely chopped
  • Green chilies - 2 (big, light colored, hot variety)
  • Garlic - 6 small cloves
  • Coriander leaves - 2 tbsp, finely chopped
  • Peanuts - ⅓ cup
  • Ground nut oil - ½ cup + some for brushing the eggplants with
  • Cumin seeds - ½ tsp
  • Salt - to taste
Instructions
  1. Rinse and wipe the eggplants dry. Brush them up with some groundnut oil. Use the oil sparingly.
  2. Place the eggplants on the stove top burner for roasting.
  3. Turn the sides of the eggplant for even cooking. Roast the base too.
  4. The eggplant will look charred and soft now. Roast all the eggplants on by one.
  5. Take them out on a plate. Once cooled, peel them properly. Do not leave any charred skin on as far as possible because it will ruin the color of the vangyache bharit.
  6. Mash the eggplants very well leaving no chunky bits in it.
  7. Next, heat a kadhai or a skillet. Toss in the garlic and roast it on low heat for a minute till it becomes fragrant and gets some spots.
  8. Take it out and add to the mortar and pestle. Crush the garlic very finely and take it out on a plate.
  9. Roast the green chilies the same way and crush them in the mortar and pestle very coarsely.
  10. Now add groundnut oil to the same skillet and fry some peanuts until they are golden brown and nutty.
  11. Take them out on a plate. If you want, you can peel them. It's optional.
  12. Now in the remaining oil, add the cumin seeds and let them sizzle.
  13. Toss in the spring onion whites and saute them until they are golden.
  14. Add the crushed garlic and saute for a few seconds.
  15. Add the crushed chilies. Do not saute the chilies for more than 5-6 seconds. They should stay raw-ish.
  16. Now add the spring onion greens and give it a mix. They will shrink immediately. Cook them only for a few seconds.
  17. Then add the mashed eggplants and salt. Mix well.
  18. FInally, add the fried peanuts and fresh coriander leaves. Give it a quick mix and turn the heat off.
  19. Khandeshi vangyache bharit recipe is ready. Serve it hot with some jowar bhakris. Enjoy!
Recipe by Flavouroma.com at https://flavouroma.com/vangyache-bharit-recipe-khandeshi/