Khandeshi Style Baingan Bharata

(खानदेशी पद्धतीचे वांग्याचे भरीत)

Update - Here is a photo feature of this bharit making. 

I had heard about this bharata from lots of my friends but had never eaten it until very recently. My mother-in-law actually roasts big green brinjals (eggplants) over the flames which is put together using cow dung, some dry sticks in a small iron vessel. I had taken some pictures of her while doing it but accidentally deleted then (biggest pain point of digital camera or call it my ignorance). This bharit is very tasty and very different than what we make in households on western ghats. Green chilies is a staple in Khandeshi households and used in almost every dish. Bharit is usually served with puree or with kaLaNyaachI bhaakrI, bhakari made with special blend of grains ground together. A non-typical khandeshi thali looks like this -

Khandeshi thali (sort of)

clockwise from top - tomato-kakadi koshimbeer, gulab jamun, bharit(bharta), mattha, puri and bhakri, muLyachya palyacha khuLa and cut vegetables on banana leaf.

Only problem I have with this bharata is that, its too oily and its too hot spicy hot. I guess I should come to the point and write the recipe. Here it is -

1 big Italian eggplant
4-5 green chillies* (adjust according to taste)
4-5 cloves of garlic
1 cup chopped spring onion (green onion)
1/2 cup chopped cilantro
1/4 cup peanuts
1/4 cup sliced dry coconut
salt per taste
4-5 tablespoons oil

Khandeshi Bharit

Preparation -

Roast the eggplant as you would for usual bharata. I put it in over for broil on high for about 40 minutes turning it couple times. Let it cool and then take pulp out retaining the liquid that oozes out. Grind together green chilies and garlic. I usually do it with my Badagi and Musali. Mash the eggplant pulp and chili-garlic paste together. Please do not use mixer/grinder to do that instead use spoon or mortar/pestle. Finely chop green onion and cilantro. Now start heating oil in thick bottom kadhai. Once oil is hot enough, add coconut slices and peanuts and roast them until golden brown. Now add chopped green onion and cilantro and fry for few minutes. Now add eggplant mixture and salt and mix it well. Lower the flame and let it cook for few minutes covering the kadhai. Now add some more chopped cilantro and serve hot/warm with puree or bhakari or chapati.

Tips -
* This bharit is pretty hot (spicy). When I say it takes 5-6 chilies, its pretty lite for the real khandeshi people but I can't handle more than that. If you can and like to eat more spicy food please do add few more. And if you are like me, don't hesitate to cut down on it.


  1. सुंदर झालंय भरित! :-) पण इथे एक नोट लिही..की चुलीवर भाजलेल्या वांग्याची चव ही गॅसवर भाजलेल्या किंवा ओव्हन मध्ये रोस्ट केलेल्या वांग्यापेक्षा कशी महान असते ते! :-)

    मी आता भरली वांगी रेसिपी शोधतोय ह्या ब्लॉगवर....

  2. hey 1 more thing if u r living out of india. then u sould cook vange on barbeque.... taste agadi chulivar bhajlyachi yete.

  3. wow, mi hich recipe shodhat hote gaav bhar! Thanks


Post a Comment

Thank you for stopping by my culinary adventures. I appreciate your visits and comments. Please stop by again.

Popular Posts