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
- 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.
- Cool, peel and mash the flesh.
- Pound the green chillies, garlic and cumin to a coarse paste.
- Heat oil, fry the paste for a minute, then add the spring onion.
- Add the mashed brinjal, peanuts and salt and cook for 5–8 minutes, stirring.
- 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.