Mind-Blowing Brinjal Recipe (Vangyachi Bhaji)
Craving authentic Vangyachi Bhaji? Learn our easy Maharashtrian brinjal recipe with a secret tawa method for a perfect smoky, restaurant-style taste!
Ingredients
- 250 g Brinjal
- Oil
- Salt
- Water
- 1 Tomato Chopped
- 1 tsp Cumin Seeds
- A Pinch of Hing / Asafetida
- Curry Leaves
- 1 tbsp Green Chilli, Garlic Cloves Paste
- 1 Medium Onion Chopped
- Salt to taste
- 1 tbsp Red Chilli Powder
- 1/4 tsp Turmeric Powder
- Coriander Leaves
- 1/2 Cup Roasted Peanut Powder
Instructions
Prepare the Eggplant:
- Wash and cut 250g of eggplant.
- Heat about one small spoon of oil on an iron griddle.
- Place the eggplant on the griddle, sprinkle with salt, and cook on low heat for 10 minutes, covered.
- Flip the eggplants, add a small amount of water, and cook for another 5-7 minutes, covered.
- Once tender, remove from the griddle and mash.
Prepare the Tomato:
- On the same griddle, cook one large chopped tomato with a little salt for about 5 minutes, covered.
- Mash the cooked tomatoes and then remove them from the griddle.
Prepare the Base:
- Heat a little more oil on the griddle.
- Add cumin, asafoetida, curry leaves, and crushed green chillies and garlic. Saute for one minute.
- Add one finely chopped medium-sized onion and saute until lightly golden.
- Add the mashed tomatoes. Saute for one minute.
- Add a little salt, red chilli powder, and turmeric powder. Mix well.
Combine and Finish:
- Add the mashed eggplant to the mixture and mix thoroughly.
- Add a generous amount of chopped coriander and about half a cup of coarsely crushed roasted peanut powder. Saute for 2-3 minutes.
- Cover and cook on low heat for 5 minutes.
- Your "Brinjal Recipe (Vangyachi Bhaji)" is ready to be served.