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Vangyacha Bharit
Vangyacha Bharit

Vangyacha Bharit (Baingan Bharta)

July 19, 2018

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

  • Prep: 50 mins
  • Cook: 55 mins
  • 50 mins

    55 mins

    1 hr 45 mins


1/2 kg eggplant

6 count slim green chillies

2 count fat green chillies

2 count 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


Wash eggplants and put them to roast on flame slowly while wet. Roast uniformly from all sides until soft to press

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

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

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’

Mix the thecha with the squashed eggplant

Heat some oil in a karhai. Add peanuts, dry coconut shavings and green fat chilis. Remove everything once fried, and keep aside.

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.

Best served hot


1 cup Bajra flour, Salt

Make dough by adding 1/2 cup water Take a small amount of dough and flaten it by hand Sprinkle dry flour on a surface so as not to stick. Then put the flattened dough on the plate and flatten it further by hand uniformly by rotating it. Sprinkle more flour on plate if still sticky. Now the lower side is floury due to the dry flour stuck to it Put the flattened dough on a hot tawa with the floury side up Sprinkle water on the floury side and spread the water till the edge of the dough so that the entire surface is wet Once the lower side is baked, flip the dough using a spatula. Rotate it a few times until the base is crispy Now roast the dough on direct high flame until it rises. Make sure the edges are roasted too Once done, cool the bhakri by keeping it in a vertical position. Do not store hot, else it becomes soggy

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