Servings: 2

Weight Watcher Smart Points: 5

Preparation Time: 15 Minutes

Cooking Time: 15 Minutes

Ready In: 30 Minutes


  • 1 large aubergine/baingan (bhartha baingan)
  • 1 to 2 tsp chopped coriander leaves
  • 4-5 small to medium garlic cloves + 1 green chili (crushed coarsely in a mortar-pestle)
  • 2 tbsp oil
  • 1 large onion, finely chopped
  • salt as required
  • 1 small to medium tomato, finely chopped


  1. rinse the baingan or aubergine first
  2. on an open flame or on top of a grill, roast the aubergine till the skin gets completely charred and the aubergine shrinks a bit in size.keep on rotating the eggplant on the flame so that its gets cooked evenly and from all sides.insert a fork or a knife in the center of the aubergine and check if its turned soft and mushy
  3. if not, then continue with the roasting.the aubergine should be completely cooked from within.remove and immerse the roasted aubergine in a bowl or pan of water.let it cool
  4. then peel the charred skin and discard it
  5. finely chop the aubergine
  6. it will be mushy.heat oil in a pan
  7. add the onions and saute till translucent.add the crushed garlic and green chilies
  8. saute till the raw aroma goes away.add the tomatoes and saute till the tomatoes become soft and pulpy and the oil starts to leave the side of the mixture.add the chopped mashed aubergine
  9. stir in salt and saute for 4-5 minutes on a low flame.lastly add in chopped coriander leaves and stir well.serve the vangi bharith hot or warm with some chapatis or phulkas
  10. also tastes good with bajra or jowar bhakris.

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