Vangyache Bharit Recipe – Khandeshi Style | How to Make Maharashtrian Style Baingan Bharta

khandeshi vangyache bharit

Vangyache bharit (वांग्याचे भरीत) or baingan bharta is a very popular Indian vegetarian side dish. Bharta means ‘mashed’ in English. Baingan bharta consists of eggplants that are roasted over the fire, peeled, mashed and then cooked with onions and garlic. The spices added to the baingan bharta recipe varies from one cuisine to another. The Maharashtrian style vangyache bharit recipe doesn’t call for any ground or whole spices. It’s the spring onions, garlic, and green chilies that bring in the taste. It is traditionally served with jowar bhakri, the flatbread made with shorghum. The combo is called as bharit bhakri in Marathi and it’s a part of the staple diet in several urban and rural parts of Maharashtra but holds special significance in the Khandesh region.

The people in the villages roast the eggplants, garlic, and green chilies over the coals. However, it’s not feasible for everyone to have that kind of arrangement. So roasting the eggplant over the stove top and the garlic and green chilies in a skillet works. The part is, this vangyache bharit recipe is the simplest one that you will ever come across, and most delicious too. It has a warmth that’s very comforting. The pungency from the spring onions is exceptionally pleasant. Fried peanuts amplify the taste with their crunchy nuttiness, lending an interesting texture to the bharit. Also, this bharta is made without tomatoes.

More from the Khandesh

Now let’s take a look at the ingredients and preparation of Khandeshi  vangyache bharit (खानदेशी वांग्याचे भरीत).

How to Make Khandeshi Vangyache Bharit

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Khandeshi Vangyache Bharit Recipe
 
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Cook time
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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).
Author:
Recipe type: Side
Cuisine: Indian
Serves: 2-3
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!

Khandeshi Vangyache Bharit Recipe with Step by STep Pictures Below


Step 1

Gather the ingredients for vangyache bharit recipe.

ingredients for vangyache bharit recipe


Step 2

Rinse and wipe the eggplants dry. Brush them up with some groundnut oil. Use the oil sparingly. I have 800 grams of eggplants here.

brushing the bhartache vange with groundnut oil


Step 3

Place the eggplants on the stove top burner for roasting. Turn the sides of the eggplant for even cooking. Roast the base too.

roasting the eggplants on the stove top/gas


Step 4

The eggplant will look charred and soft now. Roast all the eggplants on by one.

eggplant looks charred and well-roasted


Step 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.

peeling the roasted eggplants


Step 6

Mash the eggplants very well leaving no chunky bits in it.

mashing the roasted eggplants for making vangyache bharit


Step 7

Next, heat a kadhai or a skillet. Toss in 6 small cloves of garlic. Roast the garlic on low heat for a minute till it becomes fragrant and gets some spots.

roasting the garlic for making maharshtrian style baingan bharta recipe


Step 8

Roast 2 green chilies the same way on low heat.

roasting the green chilies for making baingan bharta marathi style


Step 9

In a mortar and pestle, crush the green chilies and garlic separately. The garlic should be crushed finely and the green chilies coarsely.

crushing the garlic and green chilies


Step 10

Now add 1/2 cup groundnut oil to the same skillet and fry 1/3 cup peanuts until they are golden brown and nutty.

frying the peanuts for baingan bharta recipe maharashtrian


Step 11

Take them out on a plate. If you want, you can peel them. It’s optional.

peeling the fried peanuts


Step 12

The preparation part of the vangyache bharit recipe is over. Now starts the actual cooking process which is super-easy and takes less than 10 minutes. in the remaining oil, add 1/2 tsp cumin seeds and let them sizzle.
Toss in 1/2 cup finely chopped spring onion whites.

sauteing the spring onion whites


Step 13

When the onion begins to turn golden, add the crushed garlic and saute for a few seconds.

adding the garlic to the onions


Step 14

Add the crushed chilies. Do not saute the chilies for more than 5-6 seconds. They should stay raw-ish.

adding green chilies to the sauteed onions for making vangyache bharit


Step 15

Now add 2 cups of finely chopped spring onion greens and give it a mix. They will shrink immediately. Cook them only for a few seconds.

sauteeing the spring onion greens for a few seconds


Step 16

Then add the mashed eggplants and salt. Mix well. Just let it heat up. Do not cook the eggplants a lot.

adding mashed eggplants and salt to the onions


Step 17

Finally, add the fried peanuts and fresh coriander leaves. Give it a quick mix and turn the heat off.

adding peanuts and salt to the bbharit recipe


Step 18

Khandeshi vangyache bharit recipe is ready. Serve it hot with some jowar bhakris. Enjoy!

baingan bharta recipe without tomato

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22 Comments

  • Reply
    Amit Mahale
    February 5, 2018 at 6:13 pm

    i like ur presenttion

    • Reply
      Monica
      February 5, 2018 at 9:23 pm

      Thank you!

  • Reply
    Amit Mahale
    February 5, 2018 at 6:13 pm

    i like ur presenttion

    • Reply
      Monica
      February 5, 2018 at 9:23 pm

      Thank you!

  • Reply
    seema patil
    February 14, 2018 at 5:14 pm

    kiti chhan sajavlela aahe.. mashtach haan monica.. testy diste bharit

    • Reply
      Monica
      February 15, 2018 at 1:05 pm

      Dhanyawaad Seema Tai 🙂

  • Reply
    seema patil
    February 14, 2018 at 5:14 pm

    kiti chhan sajavlela aahe.. mashtach haan monica.. testy diste bharit

    • Reply
      Monica
      February 15, 2018 at 1:05 pm

      Dhanyawaad Seema Tai 🙂

  • Reply
    Bhavna Khote
    March 8, 2018 at 9:00 pm

    nice n authentic

    • Reply
      Monica
      March 9, 2018 at 2:14 pm

      Thanks Bhavna.

  • Reply
    priti basa
    April 21, 2018 at 4:53 pm

    I made it!! Loved it.

    • Reply
      sanulya
      April 21, 2018 at 4:53 pm

      Thank you, Priti. I am so glad you enjoyed the recipe. 🙂

  • Reply
    priti basa
    April 21, 2018 at 4:53 pm

    I made it!! Loved it.

    • Reply
      sanulya
      April 21, 2018 at 4:53 pm

      Thank you, Priti. I am so glad you enjoyed the recipe. 🙂

  • Reply
    Nilima sood
    May 13, 2018 at 3:28 pm

    Oh what a delicious recipe! And the clicks are reflect so much rusticness. As a punjabi, I have never tried something so different from another cuisine. A must try dish this for those who love authentic preparations. Thanks. 🙂

    • Reply
      Monica
      May 16, 2018 at 9:57 am

      Thank you Nilima. You are right. This was very different for me too when I had it for the first time. I fell in love with this recipe when I had the very first bite. I bet you will love it too.

  • Reply
    Sanjeevani patil
    July 26, 2018 at 5:14 pm

    Khupach chhan.. mast banavle bharat 🙂

  • Reply
    Sanjeevani patil
    July 26, 2018 at 5:14 pm

    Khupach chhan.. mast banavle bharat 🙂

  • Reply
    Supriya Kutty
    April 10, 2019 at 3:22 pm

    Supb..i love khandeshi food..the way you are presenting each and every recipe is awesome and all the recipes are unique..thank yo so much for your time and efforts to share those recipes..this helps a lot to me

    • Reply
      Monica
      April 10, 2019 at 3:25 pm

      Thank you Supriya, for your kind comments. I am glad to know that you love khandeshi recipes and that you found my work helpful 🙂

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