Tired of boring eggplant dishes? This easy brinjal recipe for authentic Maharashtrian Vangyachi Bhaji is a total game-changer! The secret isn’t just in the spices; it’s in the unique way we roast the brinjal on a griddle to create an incredible smoky flavour that you can’t get from a regular pan. Paired with a rich, spicy base and crunchy peanut powder, this recipe transforms simple eggplant into a mind-blowing dish. Trust us, you’ve never had vangyachi bhaji like this before. Dive into the full article to discover the simple step-by-step method that makes all the difference!
Also Read – Easy Paneer Bhurji Recipe You Must Try!
Also Read – Capsicum & Brinjal Bharit: Taste the Smoky Secret!
Ingredients:
- 250 g Brinjal
- Oil
- Salt
- Water
- 1 Tomato Chopped
- 1 tsp Cumin Seeds
- A Pinch of Hing / Asafetida
- Curry Leaves
- 1 tbsp (Green Chilli, Garlic Cloves) Paste
- 1 Medium Onion Chopped
- Salt to taste
- 1 tbsp Red Chilli Powder
- 1/4 tsp Turmeric Powder
- Coriander Leaves
- 1/2 Cup Roasted Peanut Powder
Also Read – Spicy Masaledar Brinjal Recipe
Instructions:
- Prepare the Eggplant:
- Wash and cut 250g of eggplant.
- Heat about one small spoon of oil on an iron griddle.
- Place the eggplant on the griddle, sprinkle with salt, and cook on low heat for 10 minutes, covered.
- Flip the eggplants, add a small amount of water, and cook for another 5-7 minutes, covered.
- Once tender, remove from the griddle and mash.
- Prepare the Tomato:
- On the same griddle, cook one large chopped tomato with a little salt for about 5 minutes, covered.
- Mash the cooked tomatoes and then remove them from the griddle.
- Prepare the Base:
- Heat a little more oil on the griddle.
- Add cumin, asafoetida, curry leaves, and crushed green chillies and garlic. Saute for one minute.
- Add one finely chopped medium-sized onion and saute until lightly golden.
- Add the mashed tomatoes. Saute for one minute.
- Add a little salt, red chilli powder, and turmeric powder. Mix well.
- Combine and Finish:
- Add the mashed eggplant to the mixture and mix thoroughly.
- Add a generous amount of chopped coriander and about half a cup of coarsely crushed roasted peanut powder. Saute for 2-3 minutes.
- Cover and cook on low heat for 5 minutes.
- Your “Brinjal Recipe (Vangyachi Bhaji)” is ready to be served.
Also Read – Brinjal Green Masala Recipe
Frequently Asked Questions (FAQ)
Q1: What is the secret to the smoky flavour in this brinjal recipe?
Ans: The signature smoky flavour of this Vangyachi Bhaji comes from the preparation method. The eggplant is cooked directly on a hot iron griddle (tawa) until it becomes tender and slightly charred. This direct-heat roasting process infuses the brinjal with a distinct smoky aroma that you can’t achieve by simply cooking it in a pan.
Q2: How is Vangyachi Bhaji different from Baingan Bharta?
Ans: While both are popular mashed eggplant dishes from India, they are quite different. Baingan Bharta is a North Indian dish, typically made by fire-roasting a whole eggplant and has a distinct flavour from onions, tomatoes, and ginger. This Maharashtrian Vangyachi Bhaji, however, gets its unique taste and texture from roasted peanut powder (shengdanyacha koot) and a specific blend of local spices like asafoetida and curry leaves.
Q3: What is best to serve with Vangyachi Bhaji?
Ans: For an authentic Maharashtrian meal experience here in Navi Mumbai, Vangyachi Bhaji is best served hot with Jowar Bhakri (sorghum flatbread) or Bajra Bhakri (pearl millet flatbread). It also pairs beautifully with fresh chapatis, phulkas, or as a side dish with Varan Bhaat (dal and rice).
Q4: Can I make this brinjal recipe without a tawa (iron griddle)?
Ans: Yes, while an iron tawa provides the best smoky results, you can still make this delicious brinjal recipe. For a similar effect, you can roast the whole brinjal directly over a gas flame until the skin is charred and the inside is soft. Alternatively, use a heavy-bottomed pan or skillet to cook the eggplant pieces, pressing down to get a good char.
Mind-Blowing Brinjal Recipe (Vangyachi Bhaji)
Ingredients
- 250 g Brinjal
- Oil
- Salt
- Water
- 1 Tomato Chopped
- 1 tsp Cumin Seeds
- A Pinch of Hing / Asafetida
- Curry Leaves
- 1 tbsp Green Chilli, Garlic Cloves Paste
- 1 Medium Onion Chopped
- Salt to taste
- 1 tbsp Red Chilli Powder
- 1/4 tsp Turmeric Powder
- Coriander Leaves
- 1/2 Cup Roasted Peanut Powder
Instructions
Prepare the Eggplant:
- Wash and cut 250g of eggplant.
- Heat about one small spoon of oil on an iron griddle.
- Place the eggplant on the griddle, sprinkle with salt, and cook on low heat for 10 minutes, covered.
- Flip the eggplants, add a small amount of water, and cook for another 5-7 minutes, covered.
- Once tender, remove from the griddle and mash.
Prepare the Tomato:
- On the same griddle, cook one large chopped tomato with a little salt for about 5 minutes, covered.
- Mash the cooked tomatoes and then remove them from the griddle.
Prepare the Base:
- Heat a little more oil on the griddle.
- Add cumin, asafoetida, curry leaves, and crushed green chillies and garlic. Saute for one minute.
- Add one finely chopped medium-sized onion and saute until lightly golden.
- Add the mashed tomatoes. Saute for one minute.
- Add a little salt, red chilli powder, and turmeric powder. Mix well.
Combine and Finish:
- Add the mashed eggplant to the mixture and mix thoroughly.
- Add a generous amount of chopped coriander and about half a cup of coarsely crushed roasted peanut powder. Saute for 2-3 minutes.
- Cover and cook on low heat for 5 minutes.
- Your “Brinjal Recipe (Vangyachi Bhaji)” is ready to be served.
