Vangyache Bharit / Baingan Bharta

Serving for - 2

Ingredients:

Big Eggplant - 1

Onion - 1 (finely chopped)

Tomato - 1 (finely chopped)

Cloves of garlic - 4 (minced)

Curry leaves - 4-5

Red chili powder - 1 tsp

Coriander powder - 1/2 tsp

Cumin powder - 1/2 tsp

Garam masala - 1/2 tsp

Turmeric powder - 1/4 tsp

Pinch of asafoetida

Oil - 2 tbsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Salt to taste

Cilantro for garnishing

Procedure

• Make a few vertical slits on eggplant with help of knife and apply 2-3 drops of oil on it. Preheat the oven at 400 degrees F and roast eggplant for 40 mins. Keep turning sides of eggplant in between. (You can roast eggplant on direct gas flame too,  it will take less time than oven.)
• After 40 mins take out eggplant from oven and let it cool. Then peel off the skin and mash the eggplant well.
• Heat oil in pan. Add mustard seeds, pinch of asafoetida, cumin seeds, curry leaves and let them crackle. Then add chopped onion and saute till onion becomes translucent. Add minced garlic and saute for few seconds. Add chopped tomato and saute till it gets mashed up with onion.
• Then add red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala and salt to taste. Saute till oil starts to separate.
• Add mashed eggplant and mix well with spices. Reduce the heat and cover the pan. Let it cook for 6-8 mins. Stir in between. Finally add chopped cilantro and serve hot with chapati.

You might also like another version of baingan bharta. Click here for the recipe - Baingan Bharta(Maharashtrian Style)