Vangyacha Bharit (Smoked and mashed aubergine)

I started eating aubergines quite late in my life. I will never forget the day when our neighbor aunty had made some and given to my mom. Till that time, my mom was the only one who used to be interested in the bharit. The aroma of the bharit pulled me towards it and for the first time in my life, I tasted it. It was divine! I wonder how I ever stayed away from the smoked and mashed aubergine preparation that we lovingly call bharit in marathi. There are quite a lot of variations when it comes to vangyacha bharit, but this is how I make it, in a most simplistic manner ever possible.


  • 1 elongated aubergine (There is a special variety that you use for making a bharit, in Maharashtra, there is a green variety in the normal bharit aubergine, which is what I use frequently; I have used the same today)
  • 5 cloves of garlic, stamped upon and roughly chopped
  • Green peas, boiled, as much as you like
  • 1 onion, finely chopped
  • 3 green chilies
  • A handful of coriander leaves

To make the Vangyacha Bharit:

  1. Place the aubergine that is poked by a fork at several places and rubbed with some oil on a naked flame. Roast it from all sides.
  2. Put it in a bowl and cover it so that the outer burnt skin would come off easily later.
  3. When you are roasting the aubergine, roast 2-3 chilies with it.
  4. Grind the roasted chilies, some garlic and some coriander leaves with a pinch of salt, preferably in a mortar and pestle. If you grind in a mixer, grind coarsely, barely for a minute.
  5. In a pan, heat some oil, add and saute chopped garlic. To this, add the green chili-garlic-coriander leaves mixture and saute.
  6. Add chopped onions and saute till they become translucent.
  7. Peel and mash the aubergine coarsely. You need not turn it into a paste, just ensure there are no long threads in the skin. Let it be more like a pulp that a smooth paste.
  8. Mix the mashed aubergine in the pan and cook for 5-10 mins.
  9. Add salt and check seasoning, serve hot with hot bhakris/polis.

Tip: If you are a big fan of garlic, like me, you can add a bit of chopped garlic when you mash the aubergine and then mix in the hot pan. You get a slight taste of raw garlic, which goes fantastically well with the smokey bharit. I also add chopped coriander leaves as I like them a bit raw as well 🙂









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Filed under Maharashtrian

Baked bread today at home for the first time

Garlic Butter Rolls

So I came across this Indian blogger and her bread recipe, which she made in microwave.She in turn had actually referred to My Singapore Kitchen for the original recipe. This recipe is without egg and most special to me cos I baked for the first time in my life and it actually turned out wonderful.

I am sharing the photographs and will follow up with my recipe soon. Was too exited to share this as soon as possible.

Have a rocking Monday!

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Experimenting with Ravioli

I love Pasta. I love Italian,  and I love Ravioli. So, today I am at my first attempt at making fresh, home-cooked Ravioli. Now Ravioli are sheets of pasta, stuffed with any stuffing that you like, with a sauce to go with it. So I decided to make Tomato Mint Ravioli in White Wine Sauce today. I am kinda in a middle of making the recipe so I am just sharing the images right now. A detailed recipe will follow 🙂

You know what I realized, making your own pasta (at least for ravioli) is much better, though a little time -consuming than ready-to-use products.

Here is my Tomato Mint Ravioli in White Wine Sauce recipe:

For the Ravioli:

  1. Knead a dough out of 2 cups of flour (All-purpose) and 1 egg, salt to taste and 4 mint leaves shredded finely and 1 cup water (or as required to make a dough ball). I wanted mint in my ravioli stuffing as well as in the ravioli packets.
  2. Make a nice dough ball and put it in a plastic bag, seal and refrigerate for 1 hour. You can make the stuffing in the meantime.
  3. After an hour, roll out the pasta dough into thin sheets no thicker than a coin. Add the stuffing on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges.
  4. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.

For the Stuffing:

  1. Chop one onion, three ripe tomatoes, a couple of mint leaves finely.
  2. In a pan, add finely olive oil and fry some finely chopped garlic and mint.
  3. Add onions, saute till they become translucent and then add the tomatoes. Cook them till the tomatoes are well done.
  4. Add some pasta sauce or simply sprinkle with red chilli flakes, oregano, salt and pepper.
  5. Mix the stuffing well and let it cook for some time.
  6. Add the stuffing in the ravioli and cook it as shown  in the steps above.

For the Sauce:

  1. Make white sauce the way it is always done! You can add some garlic flakes finely chopped too.
  2. Add a dash of white wine to the sauce and stir till it blends well in to the sauce.

To assemble in a plate: 

  1. In a plate, place two-three ravioli packets, pour some white sauce, generously over the ravioli and add a mint leaf.
  2. Serve hot.

If you notice, I have not used cheese anywhere in the recipe. I was in a no-cheese mood that day. You may add cheese in the sauce, or in the stuffing anywhere and at any stage that you want.


Filed under Foreign Recipes, Italian

Kerala Egg Stew

Kerala Egg Stew

I am a huge fan of Chris Saleem’s cooking. I try out his recipes every now and then. This is his version of the Kerala Egg Stew.

A stew is veggies cooked in any liquid. In South Indian cooking, vegetables, meat, fish etc. are cooked in coconut milk. This adds a very distinct flavor to the food. Normally these stews are eaten with starchy items such as rice, appams, idlis etc.


  •  Boiled Eggs: 4
  • Coconut Milk: 1 cup
  • Potatoes
  • Onion
  • Tomato
  • Carrots
  • Bell peppers
  • Baby Corn
  • Curry Leaves
  • Bay leaves
  • Green Chillies
  • Corriander
  • Salt and Pepper

How to stew the veggies:

  1. Boil the eggs and keep them aside.
  2. Boil baby corn and potatoes and cut them into dices.
  3. Dice all the bell peppers and de-seeded tomatoes.
  4. Slice the onions into fine pieces.
  5. In a pan, heat oil and add all the spices such as mustard seeds, curry leaves, green chillies and bay leaves. Saute for a minute.
  6. Add sliced onions and let them cook till pink.
  7. Add all the vegetables, let them fry for a minute or two and add some water and let them cook for 10 mins, covered.
  8. Once the potatoes, carrots, bell peppers are cooked, add salt and pepper to taste.
  9. Add some coconut milk and let the curry simmer on a low flame.
  10. Add half-sliced boiled eggs and let them stay in the stew for 10 mins. Once the entire curry is cooked, serve it hot with appams or rice.

Tip: Do not boil the curry after adding the coconut milk.


Filed under Traditional and Festival recipes

Pasta in White Sauce

I am scared of making white sauce. I donno why, as I am generally not scared of doing experiments in my kitchen (ask my husband 😉 ). Yet, today I made awesome (certified by DH) pasta in white sauce.

Before sharing the recipe, lemme just share the photo.

Pasta in WhiteSauce

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Filed under Quick and Easy Recipes

Cold Pasta Salad

I love pasta. I love tomatoes. I love Olive Oil. I love wine. Sometimes I wonder why I wasn’t born as an Italian. Well, I guess God wanted me to appreciate all tastes and all cuisines, so he increased my palette by making me an Indian :).

I learned this recipe from a friend who had come over once and I make this on all special occasions. My husband is also fond of this one.


  • Pasta (I prefer farfalle) – 1 cup
  • Thousand Island Dressing
  • Lettuce/Salad leaves shredded in random ways 1 cup
  • Cherry tomatoes cut into halves 6-7
  • Chopped Olives, green/black – 1/2 cup
  • Boiled sweet corn – 1/2 cup
  • Bell peppers diced : Red and Yellow –  1/2 cup
  • Carrots diced – 1/2 cup
  • (Optional) Basil leaves – a handful

How to prepare:

  1. Boil pasta for 8-10 minutes until it is al-dente. Farfalle takes a minute or two more as the part where the bow is joined takes longer time to cook.
  2. Once boiled, drain pasta & keep it aside.
  3. In a salad bowl, add all the vegetables (you can add any vegetables you want).
  4. Add two tablespoons Thousand Island Dressing, add more till it coats the pasta and veggies well.
  5. Toss in some basil leaves on top for effect.
  6. Refrigerate for an hour or two before serving. This salad tasted best cold. 🙂
  7. Lick the bowl once you finish the pasta.