Vangyache Bharit Khandeshi Style

VANGYACHE BHARIT  KHANDESHI STYLE | HOW TO MAKE MAHARASHTRIAN STYLE BAINGAN BHARTA

BY DISHA LAHORI

Khandeshi Vangyache Bharit  (Maharashtrian Baigan Bharta)  Khandesh is a western north region of Maharashtra,India . It is very popular dish in khandesh region. It is spicy, creamy and super delicious. It can be enjoyed with bhakri, roti or puri along with raita or kadhi.

 Bharta usually made by purple / black brinjals, but Khandesh is the only region of Maharashtra where you get green big size brinjals. Bharit made by these brinjals tastes awesome. Usually  Jowar or Bajra bhakri  is served with the Bharit but actually it taste amazing with KALNE ki puri and Thesa or Thecha  , To sooth the pungent taste of your palate, Bharit is served with whole wheat Kheer…….So let’s start with this mouth watering JALGAON /KANDESH  delicacy.

•INGREDIENTS••
1 kg Big green brinjals
150 gms spring onions / कांदेची पात
10 – 12 cloves garlic
8 – 10 green chillies (big one)
2 tbsp groundnut roasted and peeled
¼ cup chopped fresh coriander (washed)
3 tbsp oil
1 tsp jeera / cumin
Salt to taste

• •METHOD••

Chop the spring onions stems (green part) finely. Wash them and keep aside. Keep the bulbs aside for serving as salad.

Wash and pat dry the brinjals. Apply oil over the brinjals. Roast them, directly on the flame from all the sides.
Allow to cool them.
Mean while, on a griddle dry roast green chillies on medium flame until they are cooked and slight burn marks are there. Remove in a plate and keep aside.
Pound garlic in Mortar and Pestle with little salt.
Add roasted green chillies, one by one and continue pounding. ( Pound the chillies, when still they are warm)
Add half of the chopped coriander and pound it nicely.
Break the roasted groundnuts into halves and keep aside.
Now peel the roasted brinjals, smash them with wooden blender.

Heat oil in a pan and add Jeera. Add groundnuts and spring onions. Saute for 2 mins.
Add pounded chillies mixture and saute for 3-4 min.
Now add mashed brinjals and mix nicely. Cover and cook for 3-4 mins on low flame. Stir 2-3 times. Garnish with remaining coriander and serve hot with KALNE ki puri.

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