Khandeshi Vangyache Bharit | Maharashtrian Baingan Bharta | Chef Girish Joshi

eggplant

💰Cheaper: zucchini

Zucchini provides a similar texture and flavor profile.

oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is more economical.

Make slits over aubergines and brush oil all over; roast the aubergines over a low fire for 10-12 minutes until cooked and soft, turning for uniform roasting.

Remove the aubergine to a vessel and cover for 10 minutes to loosen the skin.

Roast green chillies in the fire until charred from outside.

Alternatively, roast the aubergine in an oven at 200ºC for 25 minutes, turning every 7-8 minutes.

Remove the skin of the aubergine and mash the flesh using a mortar and pestle or chop it with a knife, leaving it chunky as per preference.

Mash roasted green chillies and garlic cloves and set aside.

Chop spring onions and coriander leaves.

Heat oil in a kadai or pan; add mustard seeds, cumin seeds, hing, and curry leaves; sauté until seeds stop popping.

Add peanuts and sauté for 2 minutes until roasted and brown.

Add prepared green chilli and garlic paste along with some chopped coriander; sauté for a minute.

Add spring onions and sauté for 4-5 minutes until soft.

Add mashed aubergine, kala masala, and salt; mix, cover, and cook for 4-5 minutes on low flame.

Sprinkle with more chopped coriander and squeeze some lemon juice; cook for another minute.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens