In the node detail page
- Duration: 15 minutes
- Serves: 2 to 3 people
Spice Level: Low
Insert a fork or a knife in the centre of the roasted brinjal to check if it has turned soft and mushy.
- 1861 views
Vangyache bharit is another delicious dish from Maharashtra which is known to get its smoky aroma from fire-roasted brinjal. In the old days, brinjal used to be roasted on charcoal fire to get that exact flavour. How old ways come handy, even today!
- Round brinjal (baingan), large (1)
- Tomato, finely chopped (1)
- Onion, finely chopped (1)
- Garlic cloves (lassan) (2 to 3)
- Green chillies, crushed into paste (2)
- Oil (1 tbsp)
- Coriander leaves (hara dhania), chopped (1 tbsp)
- Roast baingan over the flame till it is charred from outside.
- Keep rotating it on the flame so that it gets cooked evenly from all sides.
- Remove it from the flame and immerse the roasted baingan in a bowl or pan of water. Let it cool. Then, peel off the charred skin and discard it.
- With a fork or masher, mash the roasted baingan.
- Heat oil in a kadhai and add the onion. Sauté till it turns translucent.
- Add the crushed garlic and green chillies and sauté till it no more smells.\
- Add tomatoes and sauté till they are soft and pulpy and the oil starts to leave the side of the mixture.
- It’s now time to add the mashed baingan. Stir in salt and sauté for 4 to 5 minutes on a low flame.
- Add chopped coriander leaves and stir well.
- Serve it hot with rotis, bajra, or jowar bhakri.