Vangyachi Bhaji | Eggplant curry

Ingredients:

1. Eggplants/Brinjal - 3-4
2. Onion - 1 medium
3. Tomato - 1 medium
4. Ginger garlic paste - 1 teaspoon
5. Cumin seeds - 1/4 teaspoon
6. Mustard seeds - 1/4 teaspoon
7. Asafoetida/Hing - 2 pinches
8. Curry leaves - few 
9. Green chili - 1 
10. Turmeric powder - 1/4 teaspoon
11. Red chilli powder -  1/2 teaspoon
12. Coriander powder - 1/2 teaspoon
13. Ghoda masala or garam masala - 1/2 teaspoon 
14. Roasted and crushed peanuts/groundnuts - 2 tablespoon
15. Jaggery - small piece 
16. Oil - 2 tablespoon
17. Salt to taste
18. Coriander leaves - handful

Method:

1. Wash and cut eggplant into small pieces. Soak them in water to avoid discoloration. 
2. Heat 2 tablespoon of oil in a pan and splutter mustard and cumin seeds. 
3. Add hing, curry leaves and ginger-garlic paste and saute for few seconds.
4. Add finely chopped onion and saute until they turn translucent.
5. Add turmeric powder, red chilli powder, coriander powder, garam masala and salt to taste. Mix well and saute for few seconds.
6. Add finely chopped tomato. Cover and cook till tomatoes turn mushy.
7. Add chopped eggplant and mix well. Add a tablespoon of water and cover and cook on low flame until eggplants are well done.
8. Before turning off the stove, add crushed peanuts and jaggery.
9. Garnish with coriander leaves and serve hot with roti/rice.

For this month's "Shhhhh Cooking Secretly" event, we have chosen the theme of Maharashtrian cuisine. My partner for this month is Shobha Keshwani who gave me peanuts and brinjal as my secret ingredients and I made this typical Maharashtrian dish. I had given her Sweet potatoes and chilies, of which she made Ratalyacha Kees, a grated sweet potato stir fry. Do visit her blog "Shobha's Food Maaza" for a collection of delicious recipes.