Vangaycha Bharit - Best Barbeque recipe ever !

Vangyacha Bharit or Baingan Bharta - a perfect recipe to return the flavour or Baingan and that slight smokiness !

Quantity - for 2 people


Ingredients-

Baingan/Eggplant - 2 Organic variety 
Onion - 1 medium
Tomato - 2 medium
Green chillies - 3 as per taste
Ginger - 1 inch finely grated
Fresh Coriander leaves - few for garnish
Roasted peanut powder - 1/2 cup 
Red chilli powder - 1 tsp
Goda masala - 2 tsp 
Haldi - to temper
Hing - to temper
Mustard seeds - to temper
Salt - as per taste
Peanut oil - for cooking

Appliance Needed -

Grill with handle to roast eggplant


Procedure-

1. The main flavor of this dish is in roasting eggplant very nicely . To do this , wash eggplant and apply some oil to it before keeping it on the grill . This grill is unique and can be used on stove directly . It has a handle to hold it . Put both baingan on this grill and nicely roast/barbeque it . You will know it is done when the skin of baingan becomes dark and starts to come off . Also , baingan will start leaving water - that is the indication that it is well roasted . Remove from heat and allow it to cool nicely to remove its skin . After removing the skin , nicely chop and mash it and keep it ready to be cooked . Organic variety of eggplant has less seeds . This makes this dish more flavorful .
2. In the meanwhile , finely chop onion , tomatoes , green chillies . Also finely grate ginger and keep everything ready to be cooked . 
3. In a kadai , heat oil for cooking . Once oil is hot , put tadka items : mustard seeds , hing , haldi . Fry these nicely and once mustard seeds splutter , add green chillies and onions . Mix well and add little salt for onions to cook . Allow this to cook for 3/ 4 mins.
4. Once onions are cooked , add chopped tomatoes . Mix well and cover with lid . Let it cook for 5 more mins . 
5. Tomatoes are cooked once they becomes mushy . Now add all dry ingredients - red chilli powder , goda masala and peanut powder .If you do not have peanut powder handy , you can also use whole peanuts . You can separately fry peanuts nicely and add to give good crunch . Fry all of this nicely and let it cook till oil leaves from this mixture . This will take 3/4 mins . 
6. Once the masala is nicely fried , add mashed eggplant to it . Mix nicely and adjust salt.  Baingan will leave it water and bharit will become soft enough to let all masala to cook well with it . Cover with lid and allow to cook for 8/10 mins on medium flame . Ensure its not burning at bottom by stirring in between .
7. After 10 mins , garnish with coriander and its ready .

Serve hot with Bajra Bhakri and tup and some home made garlic dry chutney or thecha :)

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