vangyache bharit
Vangyache Bharit is one of the most diverse recipe in India, as each region has its own version with a few tweaks in the method or ingredients in every region. Vangyache Bharit is basically served with Bhakri or Roti, but it tastes equally good with rice too. A quick & healthy recipe, this is an easy way of adding Eggplants or Brinjals in your diet. This is the best choice for kids who run at the sight of Eggplant. Delicious & healthy eggplant is the base ingredient in this easy dish, which when blended with mushy tomatoes & fried onions, brings in a mouthwatering, toasty aroma. Not just the aroma, but the flavor of this Vangyache Bharit is also mouthwatering & delicious. A great substitute for everyday sabzi, this Vangyache Bharit Recipe is a must try.
For similar recipes check: Bharli Vangi Recipe, Vangyache Bharit Recipe, Bharleli Vangi Methiche Gatte Recipe, Stuffed Eggplant Recipe, Vangi Bhaji.
So let’s get started withVangyache Bharit the yummy Recipe;
Preparation Time: 10 Minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Serves for 2.
Ingredients:
1) 1 Brinjal
2) 2 large chopped onion
3) 1 small tomato
4) Chopped coriander
5) 5-6 green chilies
6) Pinch of asafoetida
7) Ginger garlic paste
8) 1/2 tsp mustard seeds
9) 1/2 tsp cumin seeds
10) Curry Leaves
11) Turmeric powder
12) 1/2 tsp red chili powder
13) 2 tsp peanuts
14) 2 tsp green peas
15) 1 tbsp Oil
16) Salt
Method:
Wash and pat dry eggplant.
Grease eggplant with little oil.
Roast eggplant over open flame until the skin scorches and starts peeling off and eggplants start to shrink.
Remove skin and mash the pulp completely.
Heat oil into a pan. Add mustard seeds once its crackle, add add cumin seeds,curry leaves, chopped green chillies, pinch of asafoetida and chopped onion.
Once onion turns translucent, add peanuts, green peas, ginger garlic paste and sauté for few minutes.
Add tomatoes and sauté over high heat until mushy.
Add red chilly powder, turmeric powder.
Add eggplant flesh and salt to tomato.
Stir well until oil starts leaving from the side.
Add coriander leaves and serve hot with Bhakri.
How to make Vangyache Bharit step by step with images:
1) Wash and pat dry eggplant. Grease eggplant with little oil. Roast eggplant over open flame until the skin scorches and starts peeling off and eggplants start to shrink.
Vangyache Bharit
Vangyache Bharit
2) Remove skin and mash the pulp completely.
vangyache bharit
3) Heat oil into a pan. Add mustard seeds once its crackle, add cumin seeds, curry leaves, chopped green chillies, pinch of asafoetida and chopped onion.
4) Once onion turns translucent, add peanuts, green peas, ginger garlic paste and sauté for few minutes.
5) Add tomatoes and sauté over high heat until mushy.
6) Add red chilly powder, turmeric powder.
7) Add eggplant flesh and salt to tomato.
8) Stir well until oil starts leaving from the side.
9) Add coriander leaves and serve hot with Bhakri.
