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Khandeshi vangyache bharit

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Large brinjals roasted over fire, mashed and cooked with green chilli, garlic and spring onion in the Khandesh style.

Region: Khandesh (Jalgaon and Dhule), MaharashtraOccasion: Winter; bharit parties after the harvestTime: 40 minServes: 4Vegan

Ingredients

  • 2 large brinjals (about 750 g)
  • 6 green chillies
  • 8 cloves garlic
  • 1 cup chopped spring onion
  • ¼ cup roasted peanuts, crushed
  • 1 tsp cumin seeds
  • 4 tbsp groundnut oil
  • Salt to taste
  • Coriander to garnish

Method

  1. Rub the brinjals with a little oil and roast them over an open flame or wood fire until the skin is charred and the flesh is soft.
  2. Cool, peel and mash the flesh.
  3. Pound the green chillies, garlic and cumin to a coarse paste.
  4. Heat oil, fry the paste for a minute, then add the spring onion.
  5. Add the mashed brinjal, peanuts and salt and cook for 5–8 minutes, stirring.
  6. Garnish with coriander and serve with jowar or bajra bhakri.

History

Khandesh is known for a large, mild variety of brinjal grown for bharit.

Significance

In winter, families and friends in Jalgaon gather for bharit parties, roasting the brinjals on open fires in the fields.

Sources