Description:
Baingan bharta (mashed eggplant)/ vangyache bharit is a dish from the Indian subcontinent that originated in Maharashtra, especially in the northern Khandesh region. This is an easy to make and delicious dish.
Ingredients (Serve 2 people):
- 4 tsp oil
- 2 big diced eggplants/ Brinjals (Vangi)
- ยผ cup raw peanuts(you can take roasted also)
- 6 garlic pods
- 8-10 green chilies (or you can take as per your spice level)
- 1 tbsp coriander + 1 tbsp chopped for garnishing
- 1 tsp mustard seeds
- ยฝ tsp cumin seeds
- 1 tsp sesame seeds (til)
- ยผ tsp asafoetida (hing)
- 8-10 curry leaves (kadi patta)
- 1 medium size chopped onion
- ยฝ cup chopped scallions (kandyachi pat)
- Salt (as per taste)
Procedure:
Take 2 big eggplants, cut into large dice.
In a pan add 2 tsp oil, once hot add peanuts, fry for 2-3 min till it becomes aromatic.
Then add garlic pods, green chilies and eggplants. Fry all the ingredients for a few min, then add cilantro, cover it and let it cook on medium-low heat till eggplants become soft. Turn off the flame and let it cook down.
Take out cooked eggplants in a mixer jar/ blender/ food processor, blend it coarse (do not make paste) and keep it aside.
In a pan add 2 tsp oil, once hot add mustard seeds, cumin seeds, sesame seeds, hing and curry leaves. Fry for 1 min and turn off the flame.
Then add blended mixture in tadka. Add chopped onions, scallions and salt, mix it well. Baingan bharta is ready to serve. It tastes best with bhakri.
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