Vaangyache bhareet – Aubergine raita

Vaangyache bhareet is a cooling and tummy friendly aubergine raita. Baingan bharta just got a Maharashtrian makeover!

Flame roasted aubergine, onion, tomatoes add body to this dish. Chillies and some basic spices start a flavour party. Yoghurt adds the cool quotient and coriander livens it all up.

A wonderful symphony of textures and flavours.

Replace your regular raita with this beauty or turn it into a side for pulao or dal-roti.

Give it a go and let me know what you think! It’s perfect for all seasons.


1 aubergine, flame roasted

1 onion, chopped fine

2 tomatoes, chopped

1 green chilli, finely chopped

3/4 cup yoghurt

salt to taste

1/2 a teaspoon of red chilli powder or paprika

1/4 teaspoon cumin-coriander powder (dhana-jeera)


  1. Flame roast the aubergine until charred on the outside and soft and pulpy on the inside. Cool and keep aside.
  2. Scrape the charred skin off. Mash the pulp.
  3. In a mixing bowl add the chopped, onion, tomatoes, green chillies and the aubergine pulp. Add salt to taste.
  4. Keep aside for 10-15 mins, while you prep the rest of your meal. The salt will draw out all the flavours while it sits.
  5. Add in the yoghurt and mix well. Sprinkle the chilli powder and cumin-coriander.
  6. Give it a good mix and serve.

Nothing can be simpler, especially on a lazy weekend. Play around with the spices to suit your palate. You can’t go wrong!


Note: This is an updated version of my recipe on The Weekend Baker



About The Weekend Baker

Weekend baker, Yoga enthusiast, curious cook, collector of cookbooks and traditional recipes. Stop by and say Hello!
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