Wednesday, January 21, 2015

Vangyache Bharith (with yogurt)

Vangyache bharit (Eggplant yogurt dip)

I've posted couple types of Baingan Bharta earlier - one with tomatoes and another with pumpkin. Today's recipe is a third variation of this.

Here's how I make Vangyache Bharith (with yogurt):

Wash and dry 1 big eggplant. Apply 1 tsp oil to coat it evenly. Make 3 to 4 lengthwise slits in the eggplant and insert 1 clove of garlic (peeled) in each slit. Bake in 450F oven for 1 hour, turning around every 15-20 mins. It will soften nicely by then. Cool slightly and peel the skin off. Discard the garlic. Mash eggplant (without skin) with fork.

Tempering - Heat 2 tsp ghee, add 1/2 tsp mustard seeds. When they stop spluttering, add 1/2 tsp cumin seeds, pinch of hing, few torn curry leaves, 2 green chillies (finely chopped) and 2 cloves garlic. Fry on medium heat for 4-5 mins.

Pour over mashed eggplant. Add 1 tsp salt or to taste and pinch of sugar. Add 1 tbsp peanuts pwd or roughly chopped peanuts. Add sufficient yogurt to make into thick sauce. Garnish with chopped cilantro.

Serve at room temperature or cold with roti, rice or as a dip with chips.

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