This quick and easy Maharashtrian recipe is a delightful dish made with green aubergines, green chillies, garlic, onion, methi, and coriander leaves. It pairs wonderfully with Jwari Bhakri, making it a wholesome and flavorful meal. Perfect for those who love traditional Maharashtrian flavors!
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Wash the green aubergines and roast them over an open flame until the skin is charred and the aubergines are soft.
Once cooled, peel off the charred skin and mash the roasted aubergines in a bowl.
Use the same process to roast the chilies and garlic as well. Once cooled, mash them.
In the mashed aubergine, add chopped onions, methi leaves, coriander leaves, salt to taste, the mixture of roasted chiles and garlic, and oil.
Mix everything together and serve with Jwari Bhakri.
Roasting the aubergines over an open flame gives them a smoky flavor, which is essential for this dish.
Use fresh methi and coriander leaves for the best taste.
Adjust the quantity of green chillies based on your spice preference.
Can I use regular aubergines instead of green aubergines?
Yes, you can use regular aubergines, but green aubergines are traditionally used for this recipe and provide a unique flavor.
What can I serve Kacchya Vangyache Bharit with?
It pairs best with Jwari Bhakri, but you can also serve it with chapati or rice.
Can I make this dish ahead of time?
Yes, you can prepare it ahead of time, but it is best enjoyed fresh for the smoky flavor.
Is this dish spicy?
The spice level depends on the quantity of green chillies used. You can adjust it to suit your preference.
Can I skip roasting the aubergines?
Roasting is essential for the smoky flavor, but if you prefer, you can cook the aubergines in a pan instead.
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