Some chefs and recipes utilise seasonal mashed pumpkin, squash or sweet potato for added thickness and flavour.

Spicy Baigan Bharta: For those who love heat, additional chilies or spices like garam masala and fenugreek seeds can be added.

In Gujarat, it is called ringan no oḷo (Gujarati: રીંગણનો ઓળો), in which the eggplant is roasted, then mashed, and then sautéed with mustard and cumin seeds, turmeric, red chilli powder, ginger and garlic and salt.

The final step in the recipe involves adding yogurt (curds) to the mixture and dressing the dish with coriander leaves.

In Maharashtra, especially in the northern Khandesh region, vangyache bharit (वांग्याचें भरीत) as they call it is served in social gatherings including wedding ceremonies.

In Vidarbha and Khandesh, it is considered a delicacy when the eggplants are roasted on dried cotton plant stems, a process which gives a distinct smokey flavour to the dish.

A portion of the final dish was sent to Indian Prime Minister Manmohan Singh's residence, accompanied by a letter of protest containing an explanation.