Vangyachi Bhaji / Eggplant Subzi

Serving for - 3

Ingredients

Eggplant / Brinjal (long and purple colored) - 2 (Wash and cut into medium sized cubes. Put them in a water.)

Onion - 1 (finely chopped)

Tomato - 1 (Cut into cubes)

Red chili powder - 1 tsp

Coriander powder - 1/2 tsp

Cumin powder - 1/2 tsp

Goda Masala - 1 tsp (You can substitute it with garam masala.)

Turmeric powder - 1/4 tsp

Oil - 3 tbsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Pinch of asafoetida

Curry leaves - 5-6

Tamarind pulp - 1 tbsp (I used 1/4 tsp tamarind paste concentrate.)

Grated Jaggery - 1 tsp

Roasted peanut powder - 2 tbsp

Salt to taste 

Cilantro for garnishing

Procedure

• Heat oil in a pan. Add mustard seeds, cumin seeds, pinch of asafoetida and curry leaves. Add chopped onion and saute till it turns translucent. Add tomato cubes and saute for 4-5 minutes. Tomatoes should get mashed up with onions. Add red chili powder, turmeric powder, coriander powder, cumin powder, goda masala and salt to taste. Saute till oil starts to separate from spices. 
• Add eggplant cubes, tamarind pulp, jaggery and little water. Mix well and cover the pan. Let it cook for 8-10 minutes. Keep stirring in between. Finally add roasted peanut powder and chopped cilantro. Let it simmer on low heat for 5 minutes. Serve hot with chapati or rice.