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:
- 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.
- Put it in a bowl and cover it so that the outer burnt skin would come off easily later.
- When you are roasting the aubergine, roast 2-3 chilies with it.
- 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.
- In a pan, heat some oil, add and saute chopped garlic. To this, add the green chili-garlic-coriander leaves mixture and saute.
- Add chopped onions and saute till they become translucent.
- 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.
- Mix the mashed aubergine in the pan and cook for 5-10 mins.
- 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 🙂