Vangyache Bharit is a classic maharashtrian vegetable recipe made from eggplant, onions and spices. The charcoal/smoky flavor of the eggplant is the highlight of this recipe. I remember having the vangyache bharit  in my village farmhouse where it was cooked in open air on clay oven and served with hot bhakri. Bhakri is made from jowar flour and is considered very nutritious. Vangyache Bharit with Jowar Bhakri is considered a delicacy in maharashtrian households.

Vangyache Bharit is also famous in North India and is called as Baingan Bharta.

I used the terra-cotta pig grill  for roasting the eggplant.

You can also use the below mentioned mini grill for roasting it. It is my go to grill for impromptu bbqs at home.

For roasting the eggplant on gas, rub oil on it and cover with silver foil. Place it on gas and let it cook while turning it at regular intervals. You can also cook it on broil settings in oven.

Ingredients

2 Eggplants

1 big onion

4 garlic pods chopped

2 green chillies chopped

1/2 cup coriander leaves chopped

1 tbsp garam masala

1 tbsp red chilli powder

1 tsp turmeric powder

pinch of asafetida

Oil

Salt as per taste

Method

Make vertical slits, rub some oil on eggplant and roast it well. Put them in a big utensil and cover it for 10 mins. This helps is peeling off the skin of the eggplant.

Peel of the skin. Open the eggplant and check if it is well done. Chop the cooked eggplant in small pieces.

Add onions, coriander leaves, spices and salt to the chopped eggplant and mix it well.

In a pan heat oil. Add chopped garlic. Saute it well.

Add the garlic tadka on the eggplant mixture and mix it well.

Serve it hot with Bhakri. You can find Bhakri recipe here.