Vaangya Cha Bhareet Recipe

Cooking Directions

• STEP 1.Roast the eggplant on an open flame until the skin is charred and the flesh is soft.
• STEP 2.Peel off the charred skin and mash the roasted eggplant.
• STEP 3.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Once they splutter, add chopped onions and sauté until golden brown.
• STEP 4.Add ginger-garlic paste and sauté for a minute. Then add chopped tomatoes and cook until they turn soft.
• STEP 5.Add turmeric powder, red chili powder, garam masala, and salt. Mix well.
• STEP 6.Add the mashed eggplant and cook for a few minutes until the flavors are well combined.
• STEP 7.Garnish with fresh coriander leaves and serve hot with roti or rice.

Cooking Tips

• Make sure to roast the eggplant until it is completely soft and the skin is charred for a smoky flavor.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a richer taste, you can also add a tablespoon of roasted peanut powder to the dish.

Storage and Serving

• Vaangya Cha Bhareet can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a pan or microwave before serving.
• Serve Vaangya Cha Bhareet hot with roti or rice as a main course or as a side dish.