Vangyache Bharit Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Pierce the eggplants with a fork and place them on a baking sheet. Roast them in the oven for about 30-40 minutes or until the skin is charred and the flesh is soft.
• STEP 3.Remove the eggplants from the oven and let them cool. Peel off the charred skin and mash the flesh with a fork.
• STEP 4.Heat oil in a pan and add mustard seeds. Once they start spluttering, add chopped onions and sauté until they turn golden brown.
• STEP 5.Add chopped tomatoes, green chilies, ginger-garlic paste, and cook until the tomatoes are soft.
• STEP 6.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
• STEP 7.Add the mashed eggplant and tamarind pulp. Cook for a few minutes until the flavors are well combined.
• STEP 8.Garnish with fresh coriander leaves and serve hot with rotis or rice.

Cooking Tips

• You can also roast the eggplants directly on a gas flame for a smokier flavor.
• Adjust the spice levels according to your preference.
• You can add a pinch of sugar to balance the flavors if desired.

Storage and Serving

• Vangyache Bharit can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat it in a pan or microwave before serving.
• Serve it as a main course with rotis or as a side dish with rice.