Brinjal/Eggplant Raita / Vangyacha bharith


There are many variations to this recipe and I shall be posting the ones I know and love one by one. This bharith is a Maharashtrian style recipe and a favourite of mine.


  • 1 big purple brinjal
  • 2 onion finely chopped
  • 2 to 3 green chillies chopped(as per taste)
  • 1 cup thick fresh curds or as much as fits into the roasted brinjal flesh
  • Salt to taste
  • Sugar to taste(optional)
  • Coriander leaves to garnish


  • Wash the brinjal and wipe it with a cloth. Apply a thin coat of oil in the brinjal and roast it from all sides on medium flame.Transfer the brinjal to a plate once roasted and let it cool. Remove the skin of the roasted brinjal, mash the flesh well and keep aside.
  • In a mixing bowl whisk curds, add the mashed brinjal,onions,green chillies, salt and sugar to taste. Mix well, garnish with coriander leaves.
  • Serve it with bhakris/ chapatis/ rotis or even dal rice or any rice preparation.


  • Always use fresh curds to prepare bharith.
  • Add sugar only if the curds is tarter than you like.


  • Look for a shiny and smooth brinjal.
    To pick a brinjal  with less seeds always choose the one lighter in weight.
  • The crown and stem of the brinjal should be bright green. It should’nt be dry or brown.
  • It should be quite firm. When pressed if it leaves an impression it means the brinjal is over ripe and not fresh.
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