Vangyache Bharit / Smoked Eggplant

May 25, 2020Niketa

Prep time: 10 minutes

Cook time: 10 minutes

Serves: 3-4

Vangyache bharit is an extremely popular Maharashtrian recipe cooked using fire roasted eggplant/ aubergine. Basically I would say, it is an Indian equivalent of baba ganoush made using slight different ingredients but gives the same appearance. There are many variations to this recipe but my personal favorite is the one made using  yogurt. 

This recipe is quite simple and effortless. Makes an amazing side dish, I love to have it as a salad or along with phulkas (Indian flat bread). You can also serve this as a dip along with some garlic bread or pita.

I have roasted the eggplant on my stove top as it really brings out the smoky charcoal flavor but you can also use a oven to roast it. I love how such simple and basic ingredients bring out delectable flavors which keep lingering in your mouth for hours. Since the weather is getting warmer this recipe makes a great refreshing accompaniment. 

Print Recipe

Vangyache Bharit / Smoked Eggplant

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Serves: 3-4

Ingredients

  • 1 Eggplant
  • 1 Onion
  • 2-3 Green chillies
  • 1 cup Yogurt
  • 2 tbsp Chopped coriander leaves
  • Salt, to taste
  • Sugar, to taste
  • 2 tbsp Freshly shredded coconut, (Optional)

For tempering:

  • 1 tbsp Oil
  • 1 tsp Mustard seeds
  • 3-4 Curry leaves, (Optional)
  • Asafoetida

Directions:

Roasting the eggplant: In my opinion, roasting eggplant on a stove top infuses smoky charcoal flavor.

  • 1)

    Wash and pat dry the eggplant. 

  • 2)

    Rub it with oil 

  • 3)

    Place the eggplant on the stove top keep turning it after 2-3 minutes so that it chars well and becomes tender from all the sides. (I have used a papad / roti roaster to roast the eggplant)

Peeling

  • 1)

    Transfer the eggplant to a plate and let it cool down.

  • 2)

    Once its cool down peel it with your hands.

  • 3)

    Place the peeled eggplant in a bowl, mash it with a fork and set aside.

Tempering:

  • 1)

    Next heat oil in a pan, add mustard seeds let them splutter 

  • 2)

    Now add asafeotida, curry leaves and cook it for a minute.

Mixing:

  • 1)

    Pour the tempering to the mashed  eggplant, add chopped chillies, salt et sugar to taste, some freshly shredded coconut and yogurt . Give everything a good mix.

  • 2)

    Garnish it  coriander leaves

Serve the smoked eggplant salad along with phulkas or any flat bread of your choice

  • 1)
    Smoked eggplant recipe by Keencuisinier
    Smoked eggplant recipe by Keencuisinier

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