Vangi bharit recipe
Recipe type: Curries
vangi bharit - fire roasted aubergine, mashed and cooked with onion, tomatoes, garlic and green chilies.
- 1 large aubergine/baingan (bhartha baingan)
- 1 small to medium tomato, finely chopped
- 1 large onion, finely chopped
- 4-5 small to medium garlic cloves + 1 green chili (crushed coarsely in a mortar-pestle)
- 2 tbsp oil
- 1 to 2 tsp chopped coriander leaves
- salt as required
- rinse the baingan or aubergine first. on an open flame or on top of a grill, roast the aubergine till the skin gets completely charred and the aubergine shrinks a bit in size.
- keep on rotating the eggplant on the flame so that its gets cooked evenly and from all sides.
- insert a fork or a knife in the center of the aubergine and check if its turned soft and mushy. if not, then continue with the roasting.
- the aubergine should be completely cooked from within.
- remove and immerse the roasted aubergine in a bowl or pan of water.
- let it cool. then peel the charred skin and discard it. finely chop the aubergine. it will be mushy.
- heat oil in a pan. add the onions and saute till translucent.
- add the crushed garlic and green chilies. saute till the raw aroma goes away.
- add the tomatoes and saute till the tomatoes become soft and pulpy and the oil starts to leave the side of the mixture.
- add the chopped mashed aubergine. stir in salt and saute for 4-5 minutes on a low flame.
- lastly add in chopped coriander leaves and stir well.
- serve the vangi bharith hot or warm with some chapatis or phulkas. also tastes good with bajra or jowar bhakris.
reduce the chilies for a less hot and spicy version of the vangi bharit.