Vaangya che bharit (Baingan ka bharta)/spicy baked & mashed eggplant

Today’s recipe is vaangyache bharit very popularly known as “baingan ka bharta”all over India, but more specifically in the north of India, it’s called vankaaya pachadi in Andhra ,vaangya che bharit in kolhapur & yenne badnekayi in karnataka. The flavour of the roasted brinjal/egg plant is very unique it's authentically supposed to be roasted on coal (kolsha chi chul). Out of the different varieties of brinjals , usually big round green -white brinjals are used to prepare vaangyache bharit but I make do with the big aubergines we get in the super markets. Vaangya che bharit is usually served with jowar bhakri in most of the homes in Kolhapur, but the dish goes well with bajri or rice bhakri or even naan,phulka & chapatti.




Ingredients:
1 medium Baigan (eggplant/ aubergines)
2 finely chopped onion
1/2 tsp Red chili powder
3 tsp roasted peanuts
1 tbsp Vegetable oil
2 tsp Chopped coriander
2tsp grated coconut
Salt to taste

Procedure:

• Pierce the baigan (eggplant) with a fork all around at least prick it 10- 15 times,than brush it with oil and roast it on a gas burner over medium heat or bake it oven at 450 degrees for 15- 20 minutes.
• Turn the eggplant upside down inbetween, until fully roasted.
• Prick a knife & check if it’s done once done, keep it covered under a pan or in a pan placing the lid, this will help to loosen the skin.Cool it and peel off the darkened skin.
• Mash the flesh of baigan (eggplant).
• Mix in the finely chopped onions,grated coconut & coriander.
• Add red roasted peanuts, chili powder, salt & oil.
• Mix thoroughly & vaangya che bharit is ready to eat.
  This time we had it with naan & it was superb, hope you like it too.At home the roasted peanuts are replaced with tender fresh green peas or tender fresh green chickpeas(harbaryache dane) depending on the season, but have to do with the peanuts for the timebeing :)