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Vangyache Bharit Recipe

Vangyache Bharit is a popular Indian Side Dish
Author :
On :
Thursday, 17 April, 2014
Category :
Family friendly Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Roast Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 1 - medium eggplant, slit in half
  • 1/4 cup - freshly grated Coconut (or shredded Coconut)
  • 1/4 cup - yogurt
  • 2 - green chillies, minced
  • 1/4 cup - packed Mint or coriander leaves, thinly shredded
  • 1/2 - medium onion, finely minced
  • 1 tsp - roasted cumin powder (optional)
  • 1/4 tsp - Red Chilli powder (optional because there's already some heat from the green chillies)
  • Salt to taste
  • How to Make Vangyache Bharit:

    1. Place eggplant in an oiled, oven-safe pan, cut side down, and roast in an oven at 400 degrees F for 25-30 minutes (you can roast this directly on the open flame of the gas stove or use a toaster oven which is perfect for this).
    2. If a knife pierced through the centre slides in easily, it is thoroughly cooked and ready. Half-cooked eggplant will be bitter and tough, so don't take shortcuts here.
    3. Scoop the flesh of the roasted eggplant into a bowl. It will be golden brown and really tender.
    4. Mash with a fork until you don't have any large lumps.
    5. Add the remaining ingredients and mix thoroughly.
    6. This is perfect with any spicy dal-rice combination or with biryani. You can also just scoop it up with a chapatti.


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