Vangyache Bharit | Smoked Aubergine Recipe
'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.
Ingredients
- 2 nos aubergine medium
- 5-6 nos garlic cloves
- 1 no onion medium
- 2 nos green chillies
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp vegetable masala sabji or garam or goda masala
- 1 tbsp peanut powder
- 1-2 tbsp oil
- fresh coriander
Instructions
- 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.
Notes
- Adjust the chilli heat as required, you can either use just single chilli or remove its seeds.
- Use any garam or goda masala instead of vegetable masala.
- Peanut powder is optional but it adds lovely crunch.