Vangyache Bharit

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Cuisine: Indian Recipe
Technique: Roast Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 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

  • 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).
  • 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.
  • Scoop the flesh of the roasted eggplant into a bowl. It will be golden brown and really tender.
  • Mash with a fork until you don't have any large lumps.
  • Add the remaining ingredients and mix thoroughly.
  • This is perfect with any spicy dal-rice combination or with biryani. You can also just scoop it up with a chapatti.