Скачать или смотреть वांग्याचे भरीत🔥Viral Smoky Vangyache Bharit🍆Authentic Baingan Bharta🌶️🍆

वांग्याचे भरीत🔥Viral Smoky Vangyache Bharit🍆Authentic Baingan Bharta🌶️🍆#BainganBharta #SmokyEggplant

खान्देशी पध्दतीचे मऊसूत व झणझणीत वांग्याचे भरीत|khandeshi vangyache bharit|baingan bharta

जळगावी वांग्याचे भरीत | Khandeshi Vangyache Bharit | MadhurasRecipe

जलगांव का फेमस वांग्याचे भरित Maharastra Jalgaon Famous Baingan ka bharta | Vangyavhe bharit Recipe

बोटं चाटून पुसून खाल अशी चमचमीत भरली वांगी | Bharla Vanga Masala Recipe Madhura | Stuffed Baingan

वांग भाजताना या ३ गोष्टींची काळजी घ्या | चमचमीत वांग्याचे भरीत | Vangyache Bharit recipe in marathi

Description:
Vangyache Bharit is a traditional Maharashtrian delicacy featuring fire-roasted brinjal (eggplant) mashed and tempered with onions, tomatoes, green chilies, garlic, and basic spices. The signature smoky flavor comes from charring the brinjal directly over an open flame, giving it a delicious depth that pairs perfectly with hot jowar/bajra bhakri, roti, or rice. This simple, rustic, vegan dish highlights the natural taste of brinjal with a burst of fresh, spicy, and aromatic Maharashtrian flavors. Quick to make and soul-satisfying – a must-try for brinjal lovers!

Step-by-Step Recipe:
Based on popular trending versions

1)Prepare the Brinjal:
Take 2-3 large brinjals (eggplants, about 500g). Wash and pat dry. Make small slits all over using a knife (don't cut fully). Optionally, insert 2-3 garlic cloves into the slits for extra flavor. Brush lightly with oil.

2)Roast the Brinjal: Place the brinjals directly over an open gas flame (or under a broiler/oven at 200°C). Roast on medium heat, turning occasionally with tongs, until the skin is fully charred and blistered (about 10-15 mins). The brinjal should feel soft inside. Let it cool slightly.

3)Peel and Mash:
Once cooled, peel off the charred skin under running water or with a damp cloth. Discard the skin and stem. Mash the soft flesh with a fork or masher into a coarse paste. Set aside.

4)Prepare the Tempering:
Heat 2 tbsp oil (peanut or vegetable) in a pan over medium heat. Add 1 tsp cumin seeds and let them splutter. Then add 4-5 finely chopped garlic cloves, 2-3 chopped green chilies, and 1 cup finely chopped onions. Sauté until onions turn golden brown (5-7 mins).

5)Add Veggies and Spices:
Add 1-2 chopped tomatoes (optional for tanginess), ½ tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, and salt to taste. Cook for 3-4 mins until tomatoes soften and oil separates.

6)Mix in the Mash:
Add the mashed brinjal to the pan. Stir well to combine with the tempering. Cook on low heat for 5-7 mins, allowing flavors to meld. Add a handful of chopped fresh coriander leaves and 1 tsp roasted peanut powder (optional for crunch, Khandeshi style).

7)Final Touch:
Turn off the heat. For extra smokiness, you can place a hot charcoal in a bowl inside the pan, drizzle ghee on it, and cover for 2 mins (dhungar method). Garnish with more coriander and chopped spring onions if desired.

Serve Hot:
Enjoy immediately with jowar/bajra bhakri, chapati, or steamed rice.

Pro tip: Squeeze lemon juice on top for a fresh zing!

Hashtags:
#VangyacheBharit #MaharashtrianCuisine #BainganBharta #SmokyEggplant #VangiBharit #BrinjalRecipe #IndianVegRecipes #MaharashtrianFood #EggplantMash #HealthyIndianFood #RusticRecipes #BhakriLovers #MarathiRecipes #VeganIndian #RoastedBrinjal #SimpleHomeCooking #DesiKhana #AuthenticMaharashtrian #Bharit #BainganKaBharta