Heat the Oil: Place a pan or tawa on the stove and heat 1-2 tablespoons of oil on a medium flame.

Add the Tempering: Once the oil is hot, add the mustard seeds and let them pop. Then, add the cumin seeds, a pinch of hing, and the curry leaves.

Sauté the Onion: Add the finely chopped onion to the pan. Sauté it well until it turns soft and slightly golden. (You can skip the onion if you prefer, but it adds great flavour to this Vangyachi Bhaaji Recipe.)

Add Ginger-Garlic: Stir in the crushed ginger and garlic. Sauté for a minute until the raw smell goes away.

Mix in the Spices: Lower the heat. Add the Karalyachi Chutney, turmeric powder, and Kanda Lasun Masala. Add salt to taste. Mix everything well.

Add Eggplant Pieces: Drain the eggplant pieces from the water and add them directly to the pan. Mix well so the spices coat the pieces evenly.

Cook on Low Heat: Sprinkle a tiny splash of water over the vegetable. Cover the pan with a lid and let the Vangyachi Bhaaji cook on low heat for exactly 10 minutes. Do not stir in between; the steam will help it cook perfectly.

Add Peanut Powder (Optional): After 10 minutes, remove the lid and gently mix. The eggplant should be mostly cooked. If you like, add 2 tablespoons of roasted peanut powder and mix again.

Final Steam: Sprinkle another small splash of water, cover with the lid, and cook for 5 to 7 more minutes on low heat until the eggplant is completely tender.

Serve Hot: Give it a final mix, and your delicious dry eggplant curry is ready to be served!