"Vangyache Bharit" is a popular Maharashtrian dish made with roasted "Vangi" (Eggplant). The fire roasted eggplant gives a smoky flavor to the dish.
Now days we roast the Eggplant on the stove top, but in the good old days, the Eggplant used to be roasted on Charcoal fire and that really gives a good smoky Charcoal flavor to the "Vangyache Bharit"
Ingredients:
1 large Eggplant
1 large Onion, finely chopped
4 - 6 Tablespoon Oil
7 - 8 Curry leaves
2 - 3 Tablespoon Roasted Peanut Crush
1/2 Tablespoon Cumin seeds
1/2 Tablespoon Mustard seeds
1/2 Teaspoon Turmeric
1 1/2 Tablespoon Red chili powder
1 Tablespoon Garam masala
Salt as per Taste
Fresh Coriander
Method:
Roast the Eggplant on flame or on top of the grill. Keep turning Eggplant after 2 - 3 minutes, so it gets cooked evenly from all the sides. It will take 15 - 20 minutes.
After that, turn off the heat and keep Eggplant aside. Let it Cool. Peel the skin and mash the Eggplant.
Heat oil in a pan. Add Curry Leaves, Mustard seeds, Cumin seeds and Onion. Saute it for 3 - 4 minutes. Add Red chili powder, Garam masala and mix well together. Add smashed Eggplant into the pan and saute all together for another 2 minutes. Now add Peanut crush, mix well and let it cook for another 3 - 4 minutes.
Turn off the heat and sprinkle some fresh Coriander.
Serve hot with Bhakri or Roti.
After that, turn off the heat and keep Eggplant aside. Let it Cool. Peel the skin and mash the Eggplant.
Heat oil in a pan. Add Curry Leaves, Mustard seeds, Cumin seeds and Onion. Saute it for 3 - 4 minutes. Add Red chili powder, Garam masala and mix well together. Add smashed Eggplant into the pan and saute all together for another 2 minutes. Now add Peanut crush, mix well and let it cook for another 3 - 4 minutes.
Turn off the heat and sprinkle some fresh Coriander.
Serve hot with Bhakri or Roti.
