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Vangyache bharit is a popular Maharashtrian recipe. We are making this recipe today in Jalgaon style. We already have seen vangyach bharit in khandeshi style. So do try this simple yet delicious recipe and drop a comment for me.

Ingredients:
• 1 Bharatach Vange
• 3~5 Green chilies
• Garlic cloves
• 1 tsp Oil
• 1/2 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• A pinch of Hing
• Curry leaves
• Raw peanuts
• Sliced dry Coconut
• Finely chopped Onion
• 1/2 tsp Turmeric powder
• Finely chopped Spring onion
• Khandeshi kala masala
• Salt to taste

Method:
• Brush oil on vange from all sides.
• Due to oiling, it becomes easier to peel the skin of the vange and also it helps in roasting vange
really good.
• Brush oil to green chilies and garlic.
• It is not compulsory to roast garlic. You can skip it if you don’t want.
• Make few slits in vange from all sides with the help of knife.
• Roast vange in microwave on 180 Deg C for about 20-25 minutes.
• After about 10 minutes of roasting take the tray out, turn the vange and microwave it for
another 10-15 minutes.
• While flipping over the vange take garlic and green chili out.
• Transfer the green chili, garlic into a blender jar and blend it coarse in mixer.
• You can use mortar and pestle too.
• When vange cools down a little, peel off its skin.
• Mash the vange well and add garlic-green chili paste and mix well.
• Heat up oil in a pan.
• Add mustard seeds and let them pop up.
• Add cumin seeds and let them splutter.
• Add hing, curry leaves, peanuts, sliced coconut and mix well.
• Fry for about a minute until peanuts and coconut gets light golden color.
• When coconut and peanuts begin to get light color add onion and fry until it turns little soft.
• Add turmeric powder and mix well.
• Add spring onion and mix well.
• Add mashed vange, khandeshi kala masala, salt and mix well.
• Cover and cook on low heat for about 7-8 minutes.
• Remove the lid and mix well.
• You can add roasted peanut powder in it if you want.
• Vangyache bharit is all ready.
• It is served with puri in Jalgaon side.
• You can have this with kalanachi bhakari or rice too.

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