Vangyache Bhareet | Aubergine Nutty Mash

I feel like every dish I write about is a memory, and is associated with an important person or moment in my life. Well, I’ve spoken of quite a few things about my childhood, about mum and dad, but there is this one other constant in life – my partner, my husband, my best friend (as I’d say to him the bestest). I can say we literally grew up together – well at least our adult lives. From the age of 18 onwards he was in my life, and continues to be my pillar. He is not just someone who supports me no matter what but is also sometimes my worst critic – trust me everyone needs someone who is that. And that is what I love about him. He grounds me but also gives me wings to fly. When it comes to food, he is one of the easiest and least fussiest eaters. He doesn’t tend to have any massive food cravings either (cue: I am constantly craving things) nor does he usually have food requests. So the day he saw two plump aubergines sitting on the kitchen counter, he excitedly asked if I’m making Vangyache Bhareet. Well I had to make it for him, and in a Maharashtrian way – the one with crushed roasted peanuts.

My recipe has a secret ingredient, so keep reading and you’ll find out what it is and you’ll wonder why? But trust me when I say it makes it 10x more delicious and creamier. I find aubergines really versatile, and not just in Indian cooking where they can be made with a stuffing in a curry, or like this Vangyache Bhareet – which is a mash of sorts, or just cut into bite size chunks making a Baingan Batata Rassa / Aubergine Potato curry – which is a semi curry loaded with tamarind and coconuts. Aubergines tend to be used a lot in Asian cooking too, Sichuan and Japanese cooking are some of them. I can’t wait to try new dishes and grow my collection of Aubergine recipes.

Vangyache Bhareet literally translates to Aubergine Mash. The smokiness of the aubergines lends a unique taste to the dish. The nuttiness comes from this secret ingredient – Peanut Butter – which not only gives the dish that earthy sweetness but also adds the creaminess, taking this mash to a whole new level. Jaggery or sugar adds the sweetness bringing all the ingredients together. This salty sweet almost umami inducing mash is the perfect accompaniment to rotis.

A firm family favourite, I’m sure you are also going to love this dish. Do let me know if you try out the dish.

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Vangyache Bhareet | Aubergine Nutty Mash

A nutty creamy smoky aubergine mash

Course

Main Dish

Cuisine

Indian

Keyword

aubergine

Prep Time

20 mins

Cook Time

30 mins

Servings

people

Ingredients

• 2 medium to large aubergines
• 3 tbsp vegetabe oil
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 6 cloves garlic peeled and finely chopped
• 1/2 inch Ginger peeled and finely chopped
• 1 green chilli slit in the middle
• 1 tsp cumin powder
• 2 tsp coriander powder
• 1 tsp garam masala powder
• Salt to taste
• 2 full tbsp peanut butter Smooth or crunchy, or use roasted powdered peanuts
• 1-2 tsp crushed jaggery or sugar
• Handful Handful coriander leaves washed and finely chopped

Course Main Dish Cuisine Indian Keyword aubergine Prep Time 20 mins Cook Time 30 mins Servings people Ingredients 2 medium to large aubergines 3 tbsp vegetabe oil 1 tsp cumin seeds 1/2 tsp turmeric powder 6 cloves garlic peeled and finely chopped 1/2 inch Ginger peeled and finely chopped 1 green chilli slit in the middle 1 tsp cumin powder 2 tsp coriander powder 1 tsp garam masala powder Salt to taste 2 full tbsp peanut butter Smooth or crunchy, or use roasted powdered peanuts 1-2 tsp crushed jaggery or sugar Handful Handful coriander leaves washed and finely chopped

Recipe Notes

1. Wash the aubergines and pat them dry. Take a few drops of oil in your hands and coat it all around the aubergine.
2. Heat a frying pan, and add a couple of drops of vegetable oil and place the aubergines on the frying pan. The aubergine skin will start getting charred and the flesh will start shrinking over time. Keep turning the aubergine on all it sides so that it roasts evenly.  This will take roughly 20-30 minutes. Once done, set them over a plate and take the skin off, cut the tops of the aubergine off. You’ll be left with the mushy flesh of the aubergine.
3. Heat a deep bottomed pan with oil, add to this the cumin seeds. Roast till aromatic. Now add the ginger, garlic and green chilli, along with the turmeric. Roast until soft.
4. Tip in the chopped onions and season with salt, stir everything and cook with the lid on until the onions are soft and translucent.
5. Add the spices, stir for 2 minutes. Now add the aubergine and use the ladle to lightly mash the aubergine.
6. Bring everything together, season with salt as required. Cover and cook for 5 minutes.
7. Now add the peanut butter/roasted peanuts and the jaggery/sugar and mix. Cook with lid on for 5 more minutes.
8. Take off heat, garnish with coriander leaves and serve with rotis.

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