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serving - 4 people
Ingredients
- 2 nos aubergine medium
- 5-6 nos garlic cloves
- 1 no onion medium
- 2 nos green chillies
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp vegetable masala sabji or garam or goda masala
- 1 tbsp peanut powder
- 1-2 tbsp oil
- fresh coriander
Instructions
- Wash and pat dry aubergines. Apply some oil and make few gashes with knife on each aubergine.
- I am using roasting net for aubergines, to keep minimum stains around my ceramic stovetop.
- Turn on the heat and roast aubergines over high-medium heat.
- Using tongs, keep rotating each aubergine to roast it evenly.
- Once aubergines turn slightly soft, insert garlic cloves into its gashes which we made earlier.
- Continue roasting until aubergines are thoroughly cooked. Ensure aubergines are roasted evenly, from the inside out.
- Once aubergines are ready; it smells earthy, turns mushy from inside while skin turns dark and crispy.
- Remove aubergines from roasting net and allow it to cool down a bit.
- Once aubergines are cool enough to handle, peel off its skin. If it is properly roasted; the skin can be easily removed.
- Mash the aubergine pulp with the help of fork.
- Take a pan over high heat and add 1 tbsp oil into it. Once oil is hot, add cumin seeds into the pan.
- Turn down heat to medium and allow cumin seeds to crackle for few seconds.
- Tip sliced onions into the pan and season with salt. Sauté onions and then add chopped green chillies.
- Stir everything together.
- As onions starting to change colour, add turmeric powder.
- Once raw smell of turmeric goes away, tip mashed aubergine into the pan.
- Season with vegetable masala and give a nice stir. (You can also use garam masala instead of vegetable/sabji masala)
- Simmer for 5-8 minutes and then add peanut powder into the pan.
- Mix it well.
- Simmer for another 3-4 minutes and turn off the heat. Finally garnish with finely chopped coriander leaves. Vangyache Bharit is ready.
Notes
- Adjust the chilli heat as required, you can either use just single chilli or remove its seeds.
- Use any garam or goda masala instead of vegetable masala.
- Peanut powder is optional but it adds lovely crunch.
