Vangyacha Bharit (Baingan ka Bharta)

This is my first attempt at writing a recipe. Forgive me for all the mistakes! I am thinking in Marathi and writing in English; translating culinary things is a pain.

Vangyacha bharit or baingan ka bharta (or spiced mashed eggplant) is not necessarily a Maharashtrian recipe. I guess, there is a Punjabi version more commonly available in US-based Indian restaurants. What I am presenting is a Maharashtrian, spicy version though.

Serves: 6

Cooking time: 1 hr

Ingredients

• 2 Eggplants (Big, purple ones)
• 2 medium sized onions, finally chopped
• 3 tomatoes, finally chopped
• 2-3 teaspoons of Tomato Purée
• Half a cup of finally chopped coriander
• 3 teaspoons Ginger-Garlic paste (mashed fresh ginger, garlic even better.)
• 2 teaspoons of curd
• Red chilli powder (the more the merrier.. !!)
• 2 small masala spoons Turmeric powder
• 2 small masala spoons coriander-cumin powder
• Salt to taste
• Oil for tadka

Procedure

1. Pre-heat oven to 500 F. Put an aluminium foil.
2. Cut both eggplants horizontally in halves. Put the halves in the oven, with white side down on aluminium foil.
3. Let it roast for 10-15 minutes or till you smell roasted baingans in your kitchen. The eggplants should be soft and the peel should easily come off.
4. Take out the eggplant very carefully (it's hot, soft, watery and slippery). Better use baking glove.
5. Holding the peel side of it in hand, push the roasted white side in a pan with a spoon. Try to avoid pieces of the peel.
6. Heat oil, add chopped onions to it and sauté till they become semi-transparent. Add ginger-garlic paste and sauté. Add chopped coriander as well.
7. After onions and ginger-garlic turn light golden, add tomatoes and tomato puree. Sauté.
8. Add 4-5 teaspoons (at least..!!) red chilli powder, turmeric powder and coriander-cumin powder and let it fry for a minute or two.
9. Now add roasted eggplant and mix well.
10. Use masher, if required, to mash the mix.
11. Add curd, a cup of water, salt to taste and let it stand on low flame for 10 mins.
12. Garnish it with chopped coriander and serve hot with roti/paratha.

Enjoy..!!!