Maharashtrian Brinjal Bharit

Name: Maharashtrian Brinjal Bharit
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 500 g brinjal (large, purple, whole); 1 pcs onion (medium, finely chopped); 2 pcs green chili (finely chopped); 2 tbsp coriander leaves (chopped); 2 tsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 4 pcs garlic (cloves, finely chopped); 2 tbsp peanuts (roasted, coarsely crushed); 1 pinch salt; 1 pinch turmeric powder; 1 tsp lemon juice (freshly squeezed)

RATING

4.5/5(65)

TASTE SCORE

8/10

Smoky fire-roasted eggplant mashed with raw onion, green chili, and a crackling peanut-garlic tempering. This rustic Maharashtrian classic is bursting with earthy, tangy flavors and comes together in under 30 minutes. Serve it with jowar bhakri or chapati for a true taste of rural Maharashtra.

PREP

10m

COOK

15m

SERVES

1 KATORI

97 cal

SERVINGS

METHOD · 7 STEPS

roast · ~12 min
Roast the brinjal until charred and soft.
Pierce the whole brinjal a few times with a fork. Roast directly over a medium flame, turning every 2–3 minutes, until the skin is completely charred and the flesh collapses—about 10–12 minutes. Alternatively, roast in a preheated oven at 200°C (400°F) for 20–25 minutes.
rest · ~5 min
Cool, peel, and mash the brinjal.
Transfer the charred brinjal to a bowl and cover with a plate for 5 minutes. The steam loosens the skin. Once cool enough to handle, peel off all the blackened skin. Place the soft flesh in a bowl and mash it roughly with a fork until broken down but still a little chunky.
mix · ~2 min
Mix in raw onion, chilies, and seasoning.
To the mashed brinjal, add finely chopped onion, green chilies, chopped coriander, salt, and turmeric powder. Mix thoroughly with the fork until everything is evenly combined.
TIPAdding the onion raw gives bharit its signature fresh crunch and sharp bite. Don't cook it.
temper · ~3 min
Make the peanut-garlic tempering.
1.Heat oil in a small tadka pan over medium heat.
2.Add mustard seeds and let them splutter (30 seconds).
3.Add cumin seeds and sauté until fragrant (10 seconds).
4.Add chopped garlic and sauté until light golden (30–40 seconds).
5.Add crushed peanuts and stir for another 30 seconds.
TIPWatch the garlic closely — it turns bitter if it browns too much. Light golden is perfect.
mix · ~1 min
Pour the hot tempering over the brinjal mixture.
Pour the sizzling tempering directly over the mashed brinjal mixture. The hot oil hitting the raw onion releases an incredible aroma.
mix · ~1 min
Add lemon juice and mix everything together.
Squeeze fresh lemon juice over the bharit and mix everything well one final time. Taste and adjust salt or lemon juice as needed.
TIPLemon juice balances the smokiness and ties all the flavors together. Don't skip it.
garnish
Garnish with fresh coriander and serve.
Top with a sprinkle of fresh chopped coriander. Serve at room temperature with jowar bhakri, chapati, or as a side with dal-rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use a large, firm purple brinjal for the best flesh yield and smoky flavor.
2
Roast the brinjal directly over an open flame for that authentic charred, smoky taste.
3
Let the roasted brinjal rest under a covered bowl for 5 minutes to steam the skin off easily.
4
Don't overcook the garlic in the tempering — light golden is perfect; burnt garlic turns bitter.
5
Add the raw onion just before serving to keep its crunch and sharp bite intact.
6
Use freshly squeezed lemon juice for brighter acidity that balances the smokiness.
7
Serve bharit at room temperature for the best flavor — refrigeration dulls the taste.