Vangyache bhareet

 Ingredients
1 big eggplant(bharatache vange)(approx.200-225gms)
 1cup curd( slightly sour)
salt and sugar to taste
 1/2 cup chopped onion
 1 tbl sp freshly grated coconut
 1-2 green chili
 2 tsp chopped coriander leaves


Tempering (optional)
oil
mustard seeds
asafoetida

Method

• Wash the eggplant and wipe it dry. Grease it with oil. Roast it well from all sides on the gas.
• Once it gets roasted completely,put off the gas. Keep the roasted eggplant in a plate and cover with a lid. (with this it becomes easy to peel off the skin)
• After it cools, take the skin off,remove the stem. Check if the eggplant is steamed properly.
• Mash the steamed eggplant.
• Grind coarsely coconut,green chili, salt and sugar to taste.
• Mix in the ground paste with it. Add curd,chopped onion and mix well.
• Add chopped coriander leaves.
• Heat oil in an iron ladle(paLi) and add all tempering ingredients and mix the contents in it.