Vangyache Bharit Recipe

Open your windows and turn on your extractor fan. Peel the leaves off the top of 1 large aubergine to avoid burning. Place the aubergine on the largest ring of your gas hob, and roast over medium heat until the skin is completely blackened and blistering. You will have to turn it halfway through cooking. This should take around 10 minutes. Set to rest on a plate.
Using a steel wire roasting rack, roast 4 cloves garlic, ½ medium onion, ½ medium Tomato, and 2 large green finger chillies individually until they blister.
Peel the skin off the aubergine and mash the flesh along with the garlic, onions, tomatoes, and green chilis.
In a kadai or large pan, heat 2 tablespoon oil over medium heat. Add ¼ teaspoon black mustard seeds and wait for them to pop. Next, add ½ teaspoon cumin seeds and 1 sprig curry leaves (be careful, these can spit!). Once they splutter, add the roasted and mashed ingredients to the pan along with ⅛ teaspoon turmeric powder and ½ teaspoon coriander powder. Mix well.
Season with salt and allow to cook for 5 minutes.
Finish with ¼ teaspoon goda masala and fresh coriander. The vangyache bharit tastes fantastic served with a dollop of ghee or vegan butter.