Vangyache Bharit

This is a famous vegetarian recipe from hyderabadi cuisine prepared using Brinjal (Baingan) 

 Ingredients

•              Round brinjal (baingan), large (1)                                       
  
•              Tomato, finely chopped (1)
•              Onion, finely chopped (1)
•              Garlic cloves (lassan) (2 to 3)
•              Green chillies, crushed into paste (2)
•               Oil (1 tbsp)
•               Coriander leaves (hara dhania), chopped(1 tbsp)        

Methods

•    Roast baingan over the flame till it is charred from outside.
•     Keep rotating it on the flame so that it gets cooked evenly from all sides.
•     Remove it from the flame and immerse the roasted baingan in a bowl or pan of water. Let it cool. Then, peel off the charred skin and discard it.
• Insert a fork or a knife in the centre of the roasted baingan to check if it has turned soft and mushy.
•     With a fork or masher, mash the roasted baingan.      

•      Heat oil in a kadai and add the onion. Sauté till it turns translucent.Add the crushed garlic and green chillies and sauté till it no more smells.
•      Add tomatoes and sauté till they are soft and pulpy and the oil starts to leave the side of the mixture.
•     It’s now time to add the mashed baingan. Stir in salt and sauté for 4 to 5 minutes on a low flame.
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•       Add chopped coriander leaves and stir well.  Serve it hot with rotis, bajra, or jowar bhakri.

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