Vangyacha Bharit, Kalnachi Puri ani Kadhi (Baingan Bharta, Kalna Puri and Kadhi)

Dish: Vangyacha Bharit, Kalnachi Puri ani Kadhi (Baingan Bharta, Kalna Puri and Kadhi)

Dish components: Vangyacha Bharit (Baingan Bharta)

Description: Roasted eggplants, squashed and tempered with chili, garlic and spring onion leaves, served with Jowar and Urad daal puris, called Kalna | A specialty of the northern part of Khandesh, this is one eggplant dish even haters will love. Served with sour Kadhi and raw onions on the side

Level of Difficulty: Medium

Preparation time (excluding prior preparation): 60 min

Serving: 4


1/2 kg eggplant, 6 slim green chillies, 2 fat green chillies, 2 garlic bulbs peeled, 1/2 cup coriander chopped,
1/2 cup spirng onion chopped, 1 tbsp shelled peanuts, 1/4 cup dry coconut shavings, 1/2 tsp Carom, 1/2 tsp Cumin seeds, Salt, 50 ml vegetable oil.


  1. Wash eggplants and put them to roast on flame slowly while wet. Roast uniformly from all sides until soft to press
  2. Peel the burnt flakes while it is hot. Dip hand in cold water occasionally to avoid burning of hands. Keep plate at and angle so oil from the eggplant flows to one side
  3. Mash the eggplants while hot in a mortar and pestle, and keep aside. Add the oil collected on the side back to the squashed eggplant
  4. Roast slim green chilis and smash along with freshly peeled garlic, coriander, spring onion leaf. Add salt to taste and keep aside. This is called ‘thecha’
  5. Mix the thecha with the squashed eggplant
  6. Heat some oil in a karhai. Add peanuts, dry coconut shavings and green fat chilis. Remove everything once fried, and keep aside.
  7. Add cumin seeds and carom to the heated oil. Then add the squashed eggplant and ‘thecha’ mixture, followed by the fried peanuts, coconut shavings and chilis. Cover with lid to heat on low flame. Do not stir frequently.
  8. Best served hot



If done after cooling, the eggplants tend to get sticky. Oil needs to be added back as it is full of flavor

Add oil if mixture dries up during heating. Frequent stirring leads to more oil getting absorbed


Dish: Kalna Puri

Level of Difficulty: Easy

Preparation time (excluding prior preparation): 10-15 min



1 cup Jowar & Black gram (urad) flour mixed 4:1


  1. Make dough by adding 1/2 cup hot water
  2. Take a small amount of dough and flaten it using a roller pin. Sprinkle some flour on the surface first so dough does not stick
  3. Fry the flattened dough in hot oil on low flame until it starts rising


Dish: Kadhi

Level of Difficulty: Easy

Preparation time (excluding prior preparation): 30 min

Serving: 3-4


1 cup curd, 2 tsp gram flour (besan), 1 tsp wheat flour, 2 tsp coriander powder, 1/2 tsp dry ginger powder, 1/4 tsp Khandeshi garam masala, 2 tsp ghee, 1/2 tsp cumin seeds, 2-3 cloves, 2-3 black peppercorns, 1/4 tsp coriander seeds, 1/4 cup black stone flower, 7-8 curry leaves, 6-7 garlic cloves chopped, 2 green chillies chopped, 1/4 cup freshly chopped coriander, Sugar, Salt.


  1. Blend curd with 1 cup water
  2. Add besan and wheat flour and mix well till homogeneous consistency
  3. Add coriander powder, dry ginger powder, Khandeshi garam masala, salt to taste and pinch of sugar. Mix well
  4. Bring the mixture to boil on low flame with stirring. Taste for salt and sourness. If too sour, add 1/2 cup water and 1/2 tsp besan
  5. In another vessel, heat 2 tsp ghee, then add cumin, clove, black peppercorn, coriander seeds, black stone flower, curry leaves and chopped garlic
  6. Add 1 cup of the boiling mixture to the heated ghee and cover with a lid. Cook for about 30 seconds. Then remove lid and add remaining mixture and 4 cups additional water. Boil to desired consistency



For better flavour, add Kadhi Patha (flour mixture of Bengal gram, rice, pigeon peas, jowar, cubeb pepper, dry ginger, coriander and cumin seeds). In this case, halve the proportions for these ingredients in original recipe

For additional flavour, heat a clay plate till red hot, then pour homemade butter on it followed by cumin seeds and black stone flower and plunge it into the broth

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