Aubergine Bharata in Curds ( Maharastrian Style

Aubergine

 

Ingredients

Ingredients :

  • – 1) Half kilo black Aubergines,
  • – 2) 2 medium size onions,
  • – 3) 3 to 4 green chilies,
  • – 4) half cup curd,
  • – 5) ¼ cup chopped coriander leaves,
  • – 6) 1 tablespoon oil,
  • – 7) 1 teaspoon mustard seeds,
  • – 8) ½ teaspoon asafetida,
  • – 9) Salt to taste,
  • – 10) ¼ cup coarsely ground roasted peanuts ( optional).

 

Directions

 

To proceed

  • – 1) Rub the skin of Aubergine with little oil and make some light slits on all sides.
  • – 2) Roast them on direct flame till the skin is charred from all the sides. ( If you could use charcoal grill, then they get roasted better.)
  • Vangyache dahi bharit (1)
  • – 3) Keep them on a plate and cover, keep the plate slightly tilted, so that the black water oozes out.
  • – 4) Remove the skin and open them to check if they are done from inside.
  • – 5) Finely chop the onion and chilies.
  • Vangyache dahi bharit (2)
  • – 6) Heat the oil and add the mustard seeds and asafetida.
  • – 7) Put off the flame and add the chopped onion and chilies ( these are not to be cooked ).
  • – 8) Mash the Aubergine and add to it, add salt, coriander and ground nuts ( if using).
  • – 9) When completely cooled, add the curd.

Serve as side dish with  any Indian Meals.

 

 

 

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s