Khandeshi Vangyache Bharith/Maharashtrian Baingan Bharta

Khandeshi Vangyache Bharith/Maharashtrian Baingan Bharta

By Harshada Sandhan
  • Serves: 2
  • Prep Time: 10 Minute
  • Cooking: 15 Minute
  • Calories:

I am a big fan of Brinjals and love to cook and eat them in different forms..Be it curries, like stuffed brinjals, or Fritters/Bhajias, or Bhartas…my favourite! And when it comes to a Khandeshi Wangyache Bharith, it sure is a spicy treat! A traditional Bharith is made with the Green Brinjals, unlike the Punjabi Varieties that are made with the Black variety. I love the taste and the texture of these Green Brinjals. I was first introduced to them, post marraige,at nasik. These brinjals originally grew at Jalgaon earlier.Now they are available everywhere.They have less seeds , and a smooth succulent flesh. A typical Bharith in Khandesh is made with roasted brinjals that is pounded with spicy green chillies and garlic. It is the lightly fried in Peanut oil and served. i have tried making more of a Maratha version of Bharith that is popular in Nasik. This spicy bharith is best enjoyed with earthy Bajare ki Bhakari !



  1. Prick the brinjal and insert 4-5 garlic cloves in it,and apply oil over . Roast the brinjal in medium gas flame , turning occasionally, till it is soft and done. Cool and peel the skin and mash .
  2. Heat oil in a pan and add cumin seeds and 1 tsp mustard seeds,once they splitter , add curry leaves and gingergarlic paste. Add onions and saute till browned. Now add tomatoes and saute for 1 min.(Adding tomatoes are optional, in traditional recipes,
  3. Add 2 tsp red chilly powder,turmeric,garam masala,kala masala and mix. Add mashed brinjal and mix. Add namak and cover with lid to cook on a low flame for 3 mins.Now add the crushed peanuts and coriander and mix. transfer in a serving bowl.
  4. For the tempering , heat oil and add mustard seeds and curry leaves. Add 4 crushed garlic cloves and saute till brown Add whole chilly and put off the gas and add 1 tsp red chilly powder,stir and immediately pour over the bharta.
  5. . Cover to let the garlic favour the brinjal. Goes best with Bajara ka Bhakaris....but rotis are also a good option.

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