Khandeshi Vaangyacha Bhareet – Vanita’s Corner

Khandeshi Vaangyacha Bhareet – a smoky, delectable dish made with large, fleshy green brinjals.

Baingan Bharta (Eggplant mash) or Vaangyacha Bhareet  is a delicious sabzi made with roasted eggplants.  This dish is made in variety of how. In North India, baingan bharta is made by mashing the roasted brinjal and cooking it in a spicy onion tomato masala, the recipe for which is here. In Maharashtra, Baingan Bharta is often known as Vaangyacha Bhareet and is ready in multiple ways.  One popular recipe is Khandeshi Vaangyacha Bhareet which is made using large green brinjals. There’s one other recipe where curds are added to the mashed roasted brinjal and is often known as Vaangyacha Dahyatla Bhareet. One more recipe for Bhareet is where tamarind pulp is added to the bhareet and is often known as Vaangyacha Kolaatla Bhareet.

Khandeshi Vaangyacha Bhareet

Khandeshi Vaangyacha Bhareet is a well-liked dish from the Khandesh region of Maharashtra.  The region to the north of Maharashtra with areas reminiscent of Jalgaon, Nashik and Ahmednagar is often known as Khandesh. Khandeshi Vaangyacha Bhareet is made using large green and white brinjals, spring onions, peanuts, dry coconut and spices.

The big green brinjals have minimum seeds and is ideal for making bhareet.  The brinjal is roasted on direct flame until it’s charred from all sides and is cooked well. The charred skin is peeled off after which the roasted brinjal is mashed well. The mashed brinjal is then cooked with spring onions, peanuts and spices. The peanuts add a pleasant crunch to the bhareet.  This bhareet pairs excellently with jowar rotis.

Should you don’t find green eggplant, this recipe would work with any form of fleshy eggplants.

List of ingredients to make Khandeshi Vangyacha Bhareet

Large green and white brinjal
Spring onions
Green chillies
Garlic
peanuts
dry coconut
mustard seeds
turmeric powder
asafoetida, salt and oil

Step-wise recipe with instructions

Wash the brinjal and wipe it dry. Smear the brinjal with few drops of oil. Place the brinjal on direct flame.

Roast the brinjal while turning often.

When the brinjal is roasted well and the skin becomes brittle, take it off the flame and permit it to chill.

Once the brinjal cools, peel off the charred skin.

Using a fork or a knife, mash the brinjal and keep it aside.

Heat oil in a pan. Add mustard seeds. When the seeds start crackling, add asafoetida, chopped garlic, bits of dry coconut, chopped green chillies and peanuts.

Saute on low heat till the peanuts are well roasted. Add chopped spring onions.

Saute until the onion turns soft. Add turmeric powder.

Add mashed brinjal, salt and blend well.

Cook on high heat for 4 to five minutes while stirring repeatedly.

Serve hot with jowar rotis.

Recipe Card

Recipe Video

More Eggplant Recipes

Dahi Baingan
Begun Bhaja
Brinjal Pakoda
Badanekai Bajji
Bharli Vaangi
Brinjal Rava Fry
Vaangi Bhaat
Hyderabadi Baghara Baingan
Baadal Jaam

Thanks for stopping by. Should you like/ tried this recipe, leaving a comment below the post will enable more readers and cooking enthusiasts to find these recipes. Also, if you happen to are on Instagram, do share an image of the dish and tag @vanitascorner to be featured in my stories.

Do follow me on Instagram, Facebook and Pinterest.

Subscribe to my youtube channel for simple video recipes.

Blissful Cooking!!