Khandeshi Vangyacha Bhareet
a smoky, delectable dish made from large fleshy green brinjals.
Servings 4
Ingredients
- 1 large green brinjal
- 4 spring onions, finely chopped
- 8 to 10 cloves of garlic
- 2 tsp of chopped dry coconut
- 3 green chillies, chopped
- ¼ cup peanuts
- 2 tbsp oil
- 1 tsp mustard seeds
- ¼ tsp asafoetida (hing)
- ½ tsp turmeric powder
- salt to taste
Instructions
- Wash the brinjal and wipe it dry.
- Smear the brinjal with few drops of oil.
- Place the brinjal on direct flame.
- Roast the brinjal while turning frequently.
- When the brinjal is roasted well and the skin becomes brittle, take it off the flame and allow it to cool.
- Once the brinjal cools, peel off the charred skin.
- Using a fork or a knife, mash the brinjal and keep it aside.
- Heat oil in a pan.
- Add mustard seeds.
- When the seeds start crackling, add asafoetida, chopped garlic, bits of dry coconut, chopped green chillies and peanuts.
- Saute on low heat till the peanuts are well roasted.
- Add chopped spring onions.
- Saute until the onion turns soft.
- Add turmeric powder.
- Add mashed brinjal, salt and mix well.
- Cook on high heat for 4 to 5 minutes whiles tirring continuously.
- Serve hot with jowar rotis.