‘Vangyache Bharit‘ is an Indian side dish prepared with smoked aubergine. This moreish aubergine recipe is popular throughout India however each state has their own version of recipe. In this post, I am sharing my version of classic vangyache bharit that is slightly spicy and packed with flavours to lift every single bite. I really like to pair this smoked aubergine with bhakri which is a type of Indian flatbread. But it also goes very well with chapati, roti or plain rice.

To make this dish, first you need to prepare your aubergine; that requires through roasting. Traditionally aubergine is directly roasted over stovetop and it results into quite a mess around stovetop. Still I prefer this method, as it adds perfect smoky flavours to recipe. Alternately; one can use oven or grill pan to roast the aubergine. Once smoky aubergines are ready; rest of the recipe is pretty simple. It’s a brilliant vegetarian & vegan friendly aubergine recipe that tastes super delicious; especially with bhakri.

Ingredient:

2 medium aubergine

5-6 garlic cloves

1 onion

2 green chillies

1 tsp cumin seeds

1/2 tsp turmeric powder

1 tsp vegetable masala or garam masala

1 tbsp roasted peanut powder

1-2 tbsp oil

Handful fresh green coriander

How to make:

Wash and pat dry aubergines. Apply some oil and make few gashes with knife on each aubergine.

I am using roasting net for aubergines, to keep minimum stains around my ceramic stovetop. Turn on the heat and roast aubergines over high-medium heat.

Using tongs, keep rotating each aubergine to roast it evenly.

Once aubergines turn slightly soft, insert garlic cloves into its gashes which we made earlier.

Continue roasting until aubergines are thoroughly cooked. Ensure aubergines are roasted evenly, from the inside out.

Once aubergines are ready; it smells earthy, turns mushy from inside while skin turns dark and crispy.

Remove aubergines from roasting net and allow it to cool down a bit.

Once aubergines are cool enough to handle, peel off its skin. If it is properly roasted; the skin can be easily removed.

Mash the aubergine pulp with the help of fork.

Take a pan over high heat and add 1 tbsp oil into it. Once oil is hot, add cumin seeds into the pan.

Turn down heat to medium and allow cumin seeds to crackle for few seconds.

Tip sliced onions into the pan and season with salt. Sauté onions and then add chopped green chillies.

Stir everything together.

As onions starting to change colour, add turmeric powder.

Once raw smell of turmeric goes away, tip mashed aubergine into the pan.

Season with vegetable masala and give a nice stir. (You can also use garam masala instead of vegetable/sabji masala)

Simmer for 5-8 minutes and then add peanut powder into the pan.

Mix it well.

Simmer for another 3-4 minutes and turn off the heat. Finally garnish with finely chopped coriander leaves.

Vangyache Bharit is ready.

Serve it with your favourite flatbread or chapati. I love to enjoy it with rice bhakri or pita bread.

I hope you enjoyed this recipe; if you do then checkout my other recipes as well.

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