Vangyache Bharit with Jowar Bhakri

Instructions

1. 1

   Roast the Brinjal (Eggplant)

   • Wash and pat dry the brinjal. Make 4-5 deep slits across its surface with a knife.
   • Insert the garlic cloves deep into the slits. This infuses the brinjal with a roasted garlic flavor.
   • Brush the entire surface of the brinjal with about 1 teaspoon of oil.
   • Place the brinjal directly on a medium flame on a gas stove. Using tongs, turn it every 3-4 minutes to ensure even roasting. Continue for 15-20 minutes until the skin is completely charred and the flesh feels very soft when poked.
   • Carefully remove the hot brinjal and place it in a bowl. Cover the bowl with a lid or plate for 10 minutes. The trapped steam will make the skin easy to peel.
   • Once cool enough to handle, peel off all the charred skin. Discard the stem. Place the roasted flesh in a clean bowl.
2. 2

   Prepare Other Ingredients

   • While the brinjal is roasting or cooling, dry roast the peanuts in a small pan over low-medium heat until they are fragrant and lightly browned. Let them cool.
   • Once cooled, crush the peanuts coarsely using a mortar and pestle or by placing them in a bag and crushing with a rolling pin. Set aside.
   • Finely chop one onion for the tempering and the other for the final raw garnish. Finely chop the green chilies and coriander leaves.
   • Using a fork or a potato masher, mash the roasted brinjal flesh thoroughly. The infused garlic cloves will get mashed along with it.
3. 3

   Make the Tempering (Tadka)

   • Heat 2 tablespoons of oil in a kadai or pan over medium heat.
   • Add the mustard seeds and allow them to splutter completely.
   • Add the cumin seeds and hing (asafoetida). Sauté for about 30 seconds until the cumin seeds sizzle and become fragrant.
   • Add the finely chopped onion (the portion for cooking) and the chopped green chilies. Sauté for 4-5 minutes until the onions become soft and translucent.
4. 4

   Combine and Finish the Bharit

   • Add the turmeric powder to the pan and mix for 10 seconds.
   • Add the mashed brinjal and salt. Mix everything very well to combine the tempering with the brinjal.
   • Cook for 2-3 minutes, stirring occasionally, to allow the flavors to meld.
   • Turn off the heat. Now, add the coarsely crushed peanuts, the remaining raw chopped onion, and the finely chopped coriander leaves.
   • If using, add the whisked curd at this stage for a tangy finish. Mix everything gently.
   • Taste and adjust salt if necessary.
5. 5

   Serve

   • Serve the Vangyache Bharit immediately while it's warm. It pairs exceptionally well with Jowar Bhakri, Bajra Bhakri, or hot Chapatis.