Description
Similar to North India's Baingan Bharta, a dish scooping the flesh of eggplants roasted pitch-black over open flame, and stir-frying with onions, green chilies, and mustard seeds.
Restaurants serving Vangyache Bharit
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Eggplant(large like globe eggplant)
- Onion
- Green chilies
- Garlic
- Cilantro
- Mustard seeds
- Hing
- Turmeric
- Salt
- Oil
Instructions
- Poke holes in large eggplants with a fork, roast over direct stove flame (or oven) until skin is pitch-black and inside is gooey.
- Remove heat, peel charred skin, crush flesh finely with a knife or masher.
- Heat oil in a pan, temper mustard seeds, Hing, minced onions, green chilies, garlic; add turmeric. Toss in mashed eggplant, stir-fry briefly to meld, scatter cilantro to finish.
Learn more Spice, substitutes, tips
Key spices
Mustard seeds、Hing、Turmeric
Substitutes at Japanese supermarkets
(Irreplaceable as eggplant smokiness is key)
Pairing
Bhakri、Chapati
Trivia
[Trend] While North India's 'Baingan Bharta' finishes reddish using tomatoes and powder spices, the Maharashtra version uses no tomatoes, directly tasting green chili sharpness and eggplant smokiness.
Eating tips & etiquette
[Unique Eating] Place the melting texture of coarsely mashed eggplant on fragrantly baked millet bread (Bhakri), enjoying the rustic taste with raw onions!
Allergen
None