Brinjal / Vangyache Bharit / Baigan Bharata

Time 30 min

Ingredients

Brinjal/eggplant 1 big size 

Finely chopped onion 1 big size

Finely chopped tomato 1 big size

Red chili powder / Kolhapuri kanda lasun chatney /masala 1 to 1.5 tsp

Turmeric powder 1/4 tsp

Coriander 1 tsp for garnishing

Oil 1 tbsp

Salt to taste

Preparation

Make holes/incisions in the brinjal with the help of fork, then apply oil on entire surface of brinjal. Roast directly on flame evenly till outer surface gets blackened. Allow it to cool. Then remove outer roasted part and take out the pulp, mash it and keep separately.

Method

Heat oil in pan, add onion & tomato, saute till onion turns golden brown. Then add red chili powder / kolhapuri kanda lasun masala, fry well for 4-5 min, then add turmeric powder & salt. Mix well.  Then add  brinjal pulp,  fry for about 4-5 min. Switch off the flame and garnish with coriander.

Tip

I use green brinjal instead of purple , it tastes great.

If you dont have Kolhapuri kanda lasun chatney /masala then u use red chili powder along with 1/4 tsp ginger garlic paste

It becomes dry bhaji if tomato is not added. I like dry so i do not add tomato.