Fried Eggplant/Brinjal Recipe (Vangyache Bharit)

Eggplant. Brinjal. Or Vangi as it is known in Marathi. My mom used to make it with a gravy sprinkled with groundnut powder. Few years ago, my neighbor sent us this variation in which the Brinjal is roasted and then prepared. An absolute favorite of mine currently!

Recipe (Veg): Fried Eggplant/Brinjal (Vangyache Bharit)

Preparation time:
Roasting – 10 minutes
Cooking time: 15 minutes

Fried Eggplant/Brinjal (Vangyache Bharit)

Fried Eggplant/Brinjal (Vangyache Bharit)


Brinjal – 1 medium size
Fish masala – 1 tablespoon
Ginger-Garlic paste – 1 teaspoon
Any oil – 1 tablespoon
Salt – As per taste (I added around 1 teaspoon)
Asafoetida (Hing) – 1 small pinch
Cumin seeds (Jeera) – 1 teaspoon
Mustard seeds (Mohori) – 1/2 teaspoon
Turmeric powder (Haldi) – 1 small pinch
Onion – 2 medium size chopped fine
Green Chillies – 2
Tomatoes – 2 medium size chopped fine


  1. Wash the Brinjal. Wipe it dry. With a fork, poke holes into the sides. Rub a little oil on the Brinjal
  2. Hold the Brinjal with its stem and roast it directly on the fire on the stove by turning it slowly. Keep the flame low so that the Brinjal cooks well. Once the Brinjal skin starts to burn and shrinks, keep it aside to cool.
  3. Scrape the skin off the Brinjal gently and cut off the stem. Grind the Brinjal in a mixer taking care not to make it watery.
  4. In a non-stick kadhai, add the oil. When it heats up, put the asafoetida, mustard seeds, cumin seeds & chopped green chillies. Mix well taking care that it does not burn.
  5. Add the chopped onion & ginger-garlic paste into the oil and fry well till the rawness is gone.
  6. Add the turmeric & fish masala into this mixture. After a minute, add the tomato pulp & salt. Mix well.
  7. Add the ground Brinjal into the kadhai, cover and allow to cook for sometime. Keep mixing after few minutes so that it does not burn.
  8. Once it is ready to serve, garnish with a few sprigs of Coriander leaves (Kothimbir).

Serve with Indian Bread (Roti/Naan).

Note: Groundnuts are optional, avoid if you have allergy to nuts. You can substitute fish masala with garam masala.


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