Khandeshi Vange Bharit
Smoked eggplant mash flavored with spring onions and peanuts.
About this dish
Originating from the Khandesh region of Maharashtra, this version of roasted eggplant mash is distinct for its use of green chilies and generous amounts of spring onions rather than red chili powder and tomatoes. Traditionally prepared during the winter harvest festival, it features the large, fleshy green eggplants known as 'Jalgaon Vange'. The addition of crushed roasted peanuts and coconut provides a crunch that contrasts beautifully with the smokiness of the charred pulp.
Ingredients
The Eggplant
- 500g (1 large) Bharta Eggplant (preferably green variety)
- 1 tbsp Peanut oil for brushing
- 3-4 cloves Garlic, peeled
The Tempering and Aromatics
- 3 tbsp Peanut oil
- 1 tsp Mustard seeds
- 1/2 tsp Cumin seeds
- 1/4 tsp Asafoetida (hing)
- 1 cup Spring onion whites, finely chopped
- 4-5 Green chilies, pounded into a coarse paste
- 1 inch Ginger, grated
- 1/2 tsp Turmeric powder
Texture and Garnish
- 1/2 cup Roasted peanuts, coarsely crushed
- 1/4 cup Dry coconut (khobra), grated
- 1/2 cup Spring onion greens, chopped
- 1/2 cup Fresh coriander, chopped
- Salt to taste
Method
- 1
Roasting the Eggplant
Make 3-4 deep slits in the eggplant and stuff the garlic cloves inside. Brush the skin with oil and roast over an open medium-high flame, turning frequently with tongs for 10-12 minutes. The skin must be completely charred and flaky, and the eggplant should feel soft and collapsed when poked.
- 2
Sweating and Peeling
Immediately place the hot eggplant in a bowl and cover with a lid for 5 minutes; the steam will loosen the skin. Once cool enough to handle, peel off the charred skin, discard the stem, and mash the flesh thoroughly using a fork or potato masher, ensuring the roasted garlic is integrated.
- 3
Tempering the Spices
Heat peanut oil in a heavy-bottomed kadai or wok over medium heat until it shimmers. Add mustard seeds and let them crackle, followed by cumin seeds and hing. The aroma should be nutty but the seeds should not burn.
- 4
Sautéing Aromatics
Add the spring onion whites and sauté for 3-4 minutes until translucent and soft. Stir in the green chili paste and ginger; cook for another 2 minutes until the raw pungent smell of the chilies disappears.
- 5
Flavoring the Base
Lower the heat and add the turmeric powder. Quickly add the crushed roasted peanuts and grated coconut, stirring for 60 seconds. The coconut should just begin to turn a very pale golden brown.
- 6
Integrating the Mash
Add the mashed eggplant pulp and salt to the kadai. Increase the heat to medium and stir vigorously for 5 minutes, allowing the eggplant to absorb the oils and the flavors of the green chili and peanuts.
- 7
Incorporating Greens
Fold in the chopped spring onion greens. Continue to cook for 2-3 minutes; the greens should wilt slightly but retain their vibrant color and mild bite.
- 8
Final Steam
Cover the kadai with a lid and let it simmer on the lowest heat setting for 2 minutes. This 'dum' process ensures the smokiness permeates through all the ingredients.
- 9
Garnishing
Turn off the heat and stir in the fresh coriander. The final consistency should be a thick, chunky mash that holds its shape, shimmering slightly with peanut oil.
Notes & variations
- Use peanut oil for the most authentic Khandeshi flavor profile.
- If green eggplants are unavailable, the standard purple Bharta eggplant works perfectly.
- Do not wash the eggplant after roasting as it washes away the smoky flavor.
- Leftovers keep well for 2 days and the flavors actually deepen over time.
Serve with
Serve hot with Kalna Bhakri (sorghum and black gram flatbread) and a dollop of white butter.
Cook's note
Roast the garlic inside the eggplant slits to mellow its sharpness and infuse the flesh with a buttery garlic aroma.