Vangyache Bharit (Smoked Eggplant Recipe)

Ingredients
eggplant - 5 to 6
onion - 1 big
coarsely crushed garlic - 6
green chilli- 3
goda masala - 1 tsp
mustard seed - 1 tsp
cumin seed - 1 tsp
few curry leaves
few corriander leaves
salt as per taste

Method
First roast eggplant in oven or gas stove.  Remove the skin and mash it.
Heat oil in a pan and add mustard and cumin seeds. when it starts to splutter add onon and crushed garlic, green chilli and curry leaves and cook till soft.
Add mashed eggplant, goda masala/garam masala and salt and cook for few minutes. Garnish with corriander leaves and serve hot with roti or bhakri.

Eggplant Sabji

Ingredients

Eggplant – 250 gm

Tamarind pulp – ½ tbl.sp

Jaggery – 1 tsp

Goda masala/garam masala – ½ tsp

Freshly grated coconut – ¼ cup

Red chilli powder and salt as per taste

Coarsely powdered peanut – 3 tbl.sp

For tampering

Mustard seed – 1 tsp

Hing/asofoetida – ¼ tsp

Few curry leaves

Method

Heat oil in a pan, add mustard seeds. When it starts to splutter add asofoetida and then curry leaves. Sauté for a minute and then add brinjal (cut into pieces or into 4 pieces). Stir on a high flame for 2 minutes, then lower the flame and cover and cook for 5 to 10 minutes. Sprinkle little water if you want.

Add all the powdered masala, tamarind pulp, jaggery and cover and cook till soft.

Add coconut and peanut powder, stir and remove from flame.

Serve hot with rice or roti.

Bharli Vangi (Maharashtrian eggplant/brinjal recipe)

Ingredients

Brinjal/eggplant – ½ kg

Onion – 1

Tomato – 1

Tamarind pulp – 2 tsp

Mustard seed – ½ tsp

Turmeric powder – ¼ tsp

Garam masala/goda masala – ¼ tsp

Asofoetida – ¼ tsp

Few curry leaves

Coriander leaves for garnishing

Roast and make a paste of

Peanuts – 2 tbl.sp

Sesame seeds – 2 tbl.sp

Dessicated coconut – 3 tb;.sp

Coriander seed – 1 tbl.sp

Cumin seed – 1 tsp

Few slices of onion

Garlic – 4 to 5 flakes

Ginger – 1 small piece

Red chilli – 3 to 4 or as per taste