Vangyacha Bharit

Baingan/vangi/brinjal Bharit is the most famous side dish of Maharashtra which requires very less time for the preparation. The Brinjal which are bigger in size are most preferred for preparing Bharit, Brinjal is roasted on a stove top and hence we get a nice smoky smell to it, this goes very well with bhakri (Jowar roti). I remember my brother used to prepare this when i had shifted to Bangalore :) it’s so easy that even bachelors can prepare ;). I usually get packets of dried bajra rotis from my native as they can be used for long time. So whenever I am lazy we have the rotis with this simple dish and the combination is awesome.

Vangi/Brinjal/egg plant
2 big ones
1 bigger finely chopped
Handful of finely chopped
Red chilly powder
1 ½ tea spoon
To taste
¾ table spoon

  1. Wash the Brinjal and wipe them with a clean cloth, roast them on a stove top. Keep rotating it in between so that all the sides get roasted well.
  2. Check with a knife by piercing inside if the brinjal has completely got roasted well and has become smooth.
  3. After its roasted well allow it cool down, peel the skin and discard it. Mash the brinjal with the spoon.
  4. Add oil, chopped onion, salt and red chilly powder. Mix well.
  5. Serve this with jowar/bajra roti.

    This is the traditional style of bharit that is usually served with bhakri so I am not frying the vegetables.
    If you do not like raw onions, you can fry them and add the mashed brinjal to it.