Summer Vanga Bharit

This Recipe is free from :




☒tree nuts








Summer Vanga Bharit.jpeg

Ingredients -


  1. Eggplant - 1 medium size

  2. Onion - finely chopped - 1

  3. Green chilies - finely chopped - 3-4

  4. Cilantro - finely chopped - 1 TBSP

  5. Lemon juice - 1 Tsp

  6. Vegetable Oil - 1 TSP

  7. Salt to taste.

Method - 


  1. Rinse the eggplant and pat dry. Brush it with little oil all over. Then make a few slits all over the eggplant with a knife. Put the eggplant directly on heat and roast, turning often for around 10-12 minutes until completely roasted.

  2. Once roasted (to check if its done, insert a knife inside the eggplant, it should go easily) use a pair of tongs to remove the eggplant from heat and keep it covered with a tight lid.

  3. Once cooled, remove the skin . Mash the eggplant using a fork or potato masher. Make sure there are no big lumps.

  4. Add finely chopped green chilies , lemon juice , salt to taste , cilantro and finely chopped onions. Mix well. Serve hot with chapati/roti or you can also serve it chilled with chapati / roti.