Try This Unique Baingan Bharta From Maharahtra's Khandesh Region

In Central India there is an area that is known as the Khandesh region, this includes parts of the northwestern part of Maharashtra as well as the Burhanpur District in Madhya Pradesh. Though it shares a lot of commonalities with the surrounding region it has its own unique elements such as its own language – Khandeshi – and a specific culinary style.

The flavours of Khandeshi cuisine revolve around peanut oil, dried coconut and a liberal use of the small but fiery Lavangi chilli. Everything about this cuisine is spicy and these chillies find their way into almost every dish native to this area. They also have a unique Kala Masala which is added to a lot of dishes. 

This cuisine tends to be very meat-heavy with a lot of focus on mutton dishes, but they also tend to use a lot of eggplants as well. There are a variety of dishes made with vegetables such as this Khandeshi Vangyache Bharit, a type of Baingan ka Bharta, with Khandeshi masalas. It’s also unique because this dish is usually made with green baingan rather than the more common purple variety. Khandeshi food also puts a lot of emphasis on condiments such as thechas and chutneys which are a must-have alongside every meal. 

Also Read: Chef Sanjeev Kapoor Shares His Special Khandeshi Chicken

Khandeshi Vangyache Bharit is usually served with puris or bhakris, along with a pungent pickle for a mouthwatering flavour-packed meal.

Ingredients:

• 1 kg large brinjals
• 150 gms spring onions
• 10 – 12 cloves garlic
• 8 – 10 green chillies
• 2 tbsp groundnut roasted and peeled
• ¼ cup chopped fresh coriander (washed)
• 3 tbsp oil
• 1 tsp cumin
• Salt to taste

Method

• Start by prepping the spring onions. Rinse and dry them before finely chopping the green portion and keeping the bulbs aside.
• Wash and dry the brinjals and then rub them all over with some oil. 
• Place them over an open flame on the stove and roast them on all sides before allowing them to cool. 
• Dry roast the green chillies on another burner until they are slightly blackened. 
• Pound the garlic in a mortar and pestle with some salt and start adding in the chillies one by one. 
• Add half the chopped coriander and continue pounding. 
• Dry roast the groundnuts in a pan and keep them aside.
• Peel the brinjals and break them down with a fork.
• Heat oil in a pan and add the cumin, groundnuts and spring onions. Saute for 2 mins.
• Add pounded chillies mixture and saute for 3-4 min.
• Now add mashed brinjals and mix them together. Cover and cook for 3-4 mins on low flame. 
• Garnish with coriander and serve hot.