VANGHAR JO BHARTO
(Spiced Minced Aubergine)
Brinjal (large) – 2 nos.
Tomatoes (medium) – 3 nos.- (optional)
Green chillies – 4 nos.
Raw mango powder – ½ tsp.
Coriander powder – 2 tsp.
Turmeric powder – ½ tsp.
Ginger – ½” piece
Salt – to taste
Asafoetida – pinch
Coriander leaves – 1 tblsp.
Oil – 2 tblsp.
Ghee – 1 tblsp.
Wash the brinjals. Heat a tawa on a medium flame and add 1 tblsp.oil. Roast the brinjals on the tawa till they become soft. (The brinjals can be roasted in the oven also)
In a thali filled with water, place the roasted brinjals and peel off the skin.
Remove the stems from the brinjals and keep them aside.
Wash and chop the tomatoes.
In a pan, heat 1 tblsp.oil on a medium flame. When hot, add asafoetida. When it starts tempering, add the chopped tomatoes and saute for a couple of minutes. This should be done on a low flame.
Add the peeled brinjals, turmeric powder, salt and chopped green chillies. Mix well.
The vegetable mix has to be mashed finely. When the brinjals and tomatoes are finely blended, add the raw mango powder, coriander powder and finely chopped ginger. Mix well and let it cook for a few minutes.
Before serving, add melted ghee and garnish with chopped coriander leaves.