About Vangyache Bharit
Like I mentioned in the beginning, one of the classic Indian recipes with baingan or brinjal (eggplant or aubergine) is the Baingan Bharta. While this link will lead you to a traditional Punjabi style brinjal bharta, there are many other variations in different regional cuisines in India. This Vangyache Bharit is a popular way of making a bharta with aubergines in Maharashtra. Since ‘vangya (plural) or vangi (singular)’ is the Marathi term for ‘brinjal, eggplant or aubergine,’ the dish is rightly named so. In fact, I guess this Maharashtrian baingan specialty is also one of the simplest ways to delightful smoky mashed eggplant dish with the most basic ingredients. In addition to this Vangyache Bharit from Maharashtrian cuisine, the Bihari style Baingan Chokha is another way of making this mashed preparation. However, this Bihari style of making the dish just involves roasting the eggplant on open fire. Then, peeling and chopping it, and mixing it with a generous quantity of mustard oil and other aromatics. It is not further cooked. In addition to the eggplant or brinjal, other ingredients that go in this Vangyache Bharit are tomato, onion, crushed garlic and green chili, and some coriander leaves. You can cook this dish in any neutral flavored oil. Since litti chokha is a delicacy of Bihari cuisine, I would say, try this Vangyache Bharit once with the littis next time. It would make for a delicious Indian style fusionized dish, full of flavors and textures. On regular days, you can serve this Maharashtrian style bharit with soft roti, chapati or phulka. It also tastes fantastic with earthy Jowar Roti or Bajra Roti.
More on Vangi Bharit
Like the North Indian style version, this Vangyache Bharit also calls for roasting the eggplant on fire. It is this fire roasted eggplant that gives a smoky flavor to the dish. Nowadays, we roast the baingan on stovetop. But during the good old days, the baingan was roasted in a charcoal fire. This really imparted an authentic smoky charcoal flavor to the preparation. The Vangyache Bharit is also referred to as Vangi Bharit. This particular recipe was shared with me by a Maharashtrian friend of mine. Since then, I have always prepared the dish, this way. As I said earlier, this is a simple and quick recipe with basic ingredients like onions, tomatoes, garlic, green chilies and coriander leaves. That’s really it. No spice powders. So, an easy to make dish as these ingredients are usually stocked in almost all Indian home kitchens. This recipe is made with large aubergines or eggplants (baingan).
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Begun Bhaja (Baingan Bhaja) Bharwa Baingan (Stuffed Eggplant) Brinjal Fry | Fried Eggplant Recipe Brinjal Curry (Baingan Masala) This Vangyache Bharit recipe from the blog archives, first published in January 2014 has been republished and updated on December 2022.
title: “Vangyache Bharit Vangi Bharit " ShowToc: true date: “2024-09-06” author: “Ann Vega”
About Vangyache Bharit
Like I mentioned in the beginning, one of the classic Indian recipes with baingan or brinjal (eggplant or aubergine) is the Baingan Bharta. While this link will lead you to a traditional Punjabi style brinjal bharta, there are many other variations in different regional cuisines in India. This Vangyache Bharit is a popular way of making a bharta with aubergines in Maharashtra. Since ‘vangya (plural) or vangi (singular)’ is the Marathi term for ‘brinjal, eggplant or aubergine,’ the dish is rightly named so. In fact, I guess this Maharashtrian baingan specialty is also one of the simplest ways to delightful smoky mashed eggplant dish with the most basic ingredients. In addition to this Vangyache Bharit from Maharashtrian cuisine, the Bihari style Baingan Chokha is another way of making this mashed preparation. However, this Bihari style of making the dish just involves roasting the eggplant on open fire. Then, peeling and chopping it, and mixing it with a generous quantity of mustard oil and other aromatics. It is not further cooked. In addition to the eggplant or brinjal, other ingredients that go in this Vangyache Bharit are tomato, onion, crushed garlic and green chili, and some coriander leaves. You can cook this dish in any neutral flavored oil. Since litti chokha is a delicacy of Bihari cuisine, I would say, try this Vangyache Bharit once with the littis next time. It would make for a delicious Indian style fusionized dish, full of flavors and textures. On regular days, you can serve this Maharashtrian style bharit with soft roti, chapati or phulka. It also tastes fantastic with earthy Jowar Roti or Bajra Roti.
More on Vangi Bharit
Like the North Indian style version, this Vangyache Bharit also calls for roasting the eggplant on fire. It is this fire roasted eggplant that gives a smoky flavor to the dish. Nowadays, we roast the baingan on stovetop. But during the good old days, the baingan was roasted in a charcoal fire. This really imparted an authentic smoky charcoal flavor to the preparation. The Vangyache Bharit is also referred to as Vangi Bharit. This particular recipe was shared with me by a Maharashtrian friend of mine. Since then, I have always prepared the dish, this way. As I said earlier, this is a simple and quick recipe with basic ingredients like onions, tomatoes, garlic, green chilies and coriander leaves. That’s really it. No spice powders. So, an easy to make dish as these ingredients are usually stocked in almost all Indian home kitchens. This recipe is made with large aubergines or eggplants (baingan).
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Begun Bhaja (Baingan Bhaja) Bharwa Baingan (Stuffed Eggplant) Brinjal Fry | Fried Eggplant Recipe Brinjal Curry (Baingan Masala) This Vangyache Bharit recipe from the blog archives, first published in January 2014 has been republished and updated on December 2022.
